Tasting - "Wheat on Rye"

(Trying out a new format for my tasting posts...)

Brewday Post and Recipe
Wheat on Rye


Appearance

While the brew had a certain amount of cloudiness which would be normally associated with Wheat beers, I believe in my case, the cloudiness had less to do with protein haze and more to do with chill haze.  Either way, there is a certain amount of cloudiness but no where near what you would see in say a Hoegaarden.  I used S-04 which is known for it's strong flocculation characteristics.  Colour is pleasant, a light straw-golden colour.  Head retention is excellent, very white.

Aroma

Nothing really.  No yeast aromatics, no hop aroma.  Perhaps a touch of hay from the malts but that's it.  The Rye malt doesn't show up much either.

Taste

Light, crisp.  Some graininess from the wheat.  Moderate carbonation.  Slight spice (Rye?) with predominate fruitiness (S04 yeast). 

Overall Impressions

I think I got the body right but the yeast is all wrong.  Could have been drier.  An enjoyable beverage but complete out of style. The first few bottles were very green, apples galore!  After 5 weeks + these flavours began to mellow, malt coming through.  My first attempt at a wheat beer, I'm pleased with the result but there's definitely room to improve.  

Brewday - "Wheat on Rye"

Notes
My spin on a typical American Wheat beer.  I've added a touch of Rye malt for some spice (hopefully).

This is the first time I've performed a step mash.  It was somewhat difficult given my low tech setup.  Infusing hot water to the thick mash was a real crap shoot but it worked... more or less.  I decided to use a Beta Glucan and Protein rest to assist with lautering.  I suppose I could have just gone with a single infusion and some rice hulls but what's the fun in that!

American Wheat or Rye Beer (6D)

Recipe Type: All Grain
Yeast: Fermentis Safale S-04
Yeast Starter: Nope
Additional Yeast : Nope
Batch Size (Post Boil): 26L
Original Gravity: 1.050
Final Gravity: 1.012 (est)
IBU: 24
Boiling Time (Minutes): 65
Colour (SRM): 3.5 (est)
Primary Fermentation (# of Days & Temp): 10 @ 68F
Secondary Fermentation (# of Days & Temp): N/A
Conditioning [Bottle] (# of Days & Temp): 21 @ 68F

Ingredients

60.0% Canadian 2-Row (OiO)
30.0% Canadian Malted Wheat (OiO)
10.0% Rye Malt (Weyermann)

24.0 IBU Warrior (16g @ 60 min)

Water (City tap water treated with Campden)

Acid Malt, Gypsum, Calcium Chloride and Epsom Salt added, pH 5.50

Ca-74/Mg-14/Na-18/Cl-97/S04-107

Mash Instructions
Step Mash, 20 minutes (110F), 1qt/lb - Thick Mash
Infuse hot water and bring mash to conversion temp, 60 minutes (150F)
Double batch sparge (170F), collected ~30L into the boil kettle

*** Update June 12, 2012***
10 days since pitching a fresh packet of S-04, hydro sample reads 1.016.  If complete, that's definitely on the low end of the yeasts projected attenuation (70.4%).  Will measure a second time later in the week and if it reads the same, into the bottle.  Sample was pleasant albeit slightly sweeter than desired.    I mashed low (150F) so I am surprised I didn't get a more fermentable beer?  Perhaps something to do with my stepped mash?  Oh well, live and learn I suppose, beer still tastes great!  Will go single infusion with rice hulls next time.