Wry Rye

By request from a fan of the beers (...but no one's actually paid me yet...), a witbier. With rye, because...why not?

Batch #31
Wry Wit
--5lbs Belgian Pils
--5lbs Flaked Wheat
--1lbs Flaked Rye
--5AAU Vanguard 4.4%AA, pellets (60min)
--1/2 oz Sweet Dried Orange Peel (5min)
--1/2 tsp coriander powder (5min)
--WLP400 Edinburgh Ale yeast, 1L starter
OG: 1.050
FG: 1.010ish
ABV: 5% or so
IBU: 20ish

Mash-in at 104F in 7qts water, rest for 20min (lots of unmalted wheat!). Added ~7.5qts water to raise temp to 152F, rest for 40min. That was the plan. For whatever reason, the saccharification rest wouldn't maintain temp. So it ran low at around 148 in the middle of the mash for about 50min. I extracted a total of 6.5gal wort at 1.045 (batch sparge...drained, added 3.5gallons, drained,...ended up adding one more gallon to get to volume) with sparge water at about 170. No mash-out. Works out to around 73% efficiency. Woohoo!. Thanks, 1/2tsp of gypsum in the mash water...and acid rest, I suppose. Again, too many variables to really tell. My next batch should be all malt, so I'll skip the rest at 104 and go straight to the final rest temp. That should make it easier to determine the role of the gypsum. Pitched the yeast around 2pm or so, saw a bubble come through the airlock around 8 or 9pm. Nice kräusen the next morning.