American Wheat Beer Recipe - Montague Rye Cream Ale

Recipe Info

Recipe Image

Montague Rye Cream Ale

by on
Extract
5 Gallon(s)
2.5 Gallon(s)
60 min
75%
A hoppy hybrid between a RyePA and Cream Ale. Not really an "American Ale or Rye Beer" since it's somewhere in between, which is why it's way off on IBU and off by a bit on SRM.

Fermentables

7% - Caramel/Crystal 120 - US
0.5
35
120
Steep
7% - Flaked Rye - US
0.5
36
2
Steep
3% - Flaked Corn - US
0.25
37
1
Steep
41% - Liquid Malt Extract - Amber - US
3.15
35
10
Extract
41% - Liquid Malt Extract - Rye - US
3.15
35
6
Extract
2% - Maltodextrin - US
0.125
39
0
Extract

Hops

Apollo
2
Leaf
Boil
60 min(s)
20.5
142.2
Centennial
1
Leaf
Boil
15 min(s)
10.5
18.1
Centennial
1
Leaf
FlameOut
0 min(s)
10.5
0.0

Yeast

White Labs German Ale/Kölsch WLP029
75%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Begin to bring 2.5 gallons of water to boil.
2.
Heat 2-2.5 quarts of water to 160F.
3.
Add grains to heated water, steep at 160F for 40 minutes.
4.
When grains have steeped for 40 minutes, sparge.
5.
Add LMEs and maltodextrin while stirring. (Make sure burner is off.)
6.
Bring water to boil, when it begins, add Apollo hops and set timer for 60 min, then follow other timings.
7.
Cool wort with chiller at end of boil, bring it to ~100F.
8.
Pour cooled wort into bucket/carboy and top up to ~5gal.
9.
Pitch yeast.
10.
Wait 5-7 days to transfer to secondary fermentation vessel.
11.
Bottle after another 7 days.
12.
Enjoy!

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Montague Rye Cream Ale
American Wheat Beer
  • 5.00 Gallons Liters Batch Size
  • 2.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.050 OG
  • 1.012 FG
  • 160.3 IBU (tinseth) Bitterness
  • 3.24 BG:GU
  • 12.7° SRM Color
  • 75% Efficiency
  • 4.8% ABV Alcohol
  • 165 per 12oz Calories
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