Rye Wit

Classification: wit, rye, roggenbier, Belgian ale, all-grain

Source: Bill Slack (wslack.UUCP!wrs@mv.mv.com) Issue #927, 7/19/92

Ingredients:

3 pounds, 6--row pale malt
1--1/2 pound, rye malt
1--1/2 pound, wheat malt
3 pounds, honey
2 pounds, dry malt extract
1 ounce, Hallertauer (boil)
1/2 ounce, Hallertauer (15 minute boil)
1/2 ounce, Hallertauer (2 minute boil)
1 ounce, whole cardamon
1 ounce, coriander seed
1/2 ounce, orange peel
Belgian ale yeast

Procedure:

Protein rest 120+F for 30 minutes, Mash 150F for 90 minutes. Boil for 60 minutes, adding 3 pounds honey, 2 pounds DME (enough to raise gravity to 1.050) and 1 ounce Hallertauer. In last 15 minutes of boil add half of cardamon and half of coriander, and another 1/2 ounce of Hallertauer. In last 5 minutes of boil add remaining cardamon and coriander and orange peel. In last 2 minutes of boil add 1/2 ounce Hallertauer. Chill and pitch a Belgian ale yeast, such as the one newly offered by Wyeast,or culture some yeast from a fresh bottle of Chimay.

Note: Crack the cardamom shell and lightly crush the coriander seed. Strain them out before moving wort to the fermenter. The cardamom is not a traditional spice for this beer, so leave it out if you prefer.

Specifics:

O.G.: 1.050
F.G.: 1.008