Wheat on Rye

Brewer:	Shawnn		Email:	eagleeye@nmt.edu
Beer:	Wheat on Rye		Style:	American Wheat
Type:	Extract w/grain		Size:	5 gallons
Color:	6 HCU (~5 SRM)		Bitterness:	20 IBU
OG:	1.062		FG:	1.012
Alcohol:	6.4% v/v (5.0% w/w)
Water:	I used purified bottled water.
Grain:	1 lb. Wheat malt 8 oz. American crystal 20L 8 oz. Dextrine malt (Cara-Pils) 8 oz. Flaked oats 1 lb. Flaked rye 8 oz. honey malt
Steep:	Steep all of the grains for 30 min. at 165°F.
Boil:	60 minutes	SG 1.077	4 gallons
	7 lb. Wheat extract
	1 tsp Irish Moss at 20 min from the end of the boil. after the boil add cold water to bring it up to 5 gallons.
Hops:	1.0 oz. Willamette (5% AA, 60 min.) 0.25 oz. Hallertauer (3.8% AA, 30 min.) 0.25 oz. Fuggles (4.5% AA, 15 min.) 0.4 oz. Cascade (7.2% AA, 5 min.)
Yeast:	1 pkg of Nottingham dry ale yeast.
Log:	It spent 5 days in the primary, and 9 days in the secondary fermentor, both at about 65°F.
Carbonation:	used 5oz corn sugar for priming
Tasting:	This ale turned out great. It is very smooth and full bodied with a wheat initial flavor that turns into an almost fruity/floral aftertaste. If anyone tries this recipe, I would be interested to know how it turns out and if you made any improvementsto it.

Recipe posted 12/15/03.