Gordon Strong of Beavercreek, OH, member of the Saint Paul Homebrewers Club, won a gold medal in Category #15: German Wheat and Rye Beerduring the 2009 National Homebrew Competition Final Round in Oakland, CA. Strong’s German Wheat and Rye Beer was chosen as the best among 164 final round entries in the category.
To see other winning homebrew recipes from the 2009 National Homebrew Competition, visit our archive of National Homebrew Competition winners.
El Hefe (2009) | German Wheat and Rye Beer
- 6.0 lb (2.72 kg) Durst wheat malt
- 4.0 lb (1.81 kg) Durst pilsner malt
- 0.67 oz (19 g) Sterling whole hops, 6.2% a.a. (60 min)
- Wyeast 3068 Weihenstephan Weizen ale yeast
- Original Gravity: 1.05
- Final Gravity: 1.014
- ABV: 4.73%
- Using RO water, add 1 tsp CaCl2 to the mash. Dough-in at 111° F (44° C) and hold for 15 minutes. Ramp up to 131° F (55° C), and rest 10 minutes. Pull thick decoction and slowly heat to 158° F (70° C), and rest 20 minutes. Boil 10 minutes, stirring constantly. Meanwhile, ramp main mash up to 149° F (65° C) and hold. Recombine, and equalize at 158° F (70° C). Rest for 10 minutes. Mash out at 170° F (77° C). Sparge, collecting 7 gallons (26.5 L). Chill to 58° F (14° C) before oxygenation and pitching.
- Primary fermentation at 65° F (18° C).
- Forced CO2 to carbonate.