Roggen (2011)

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Stacy Myers of Fort Worth, TX, member of the Horsemen of the Hopocalypse, won a gold medal in Category #15: German Wheat and Rye Beerduring the 2011 National Homebrew Competition Final Round in San Diego, CA. Myers’s German Wheat and Rye Beer was chosen as the best among 216 final round entries in the category.

To see other winning homebrew recipes from the 2011 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

Roggen (2011) | German Wheat and Rye Beer

Ingredients

  • For 8 Gallons (30.28 L)
    • 9.62 lb (4.37 kg) rye malt
    • 3.2 lb (1.47 kg) Munich malt
    • 3.5 lb (1.59 kg) US pale malt
    • 1.62 lb (737 g) 80˚ L crystal malt
    • 1.62 lb (737 g) flaked rice
    • 1.62 lb (737 g) wheat malt
    • 2.0 lb (907 g) rice hulls (in mash)
    • 0.6 oz (17 g) Hallertauer pellet hops, 4.8% a.a. (60 min)
    • 1.0 oz (28 g) Hallertauer pellet hops, 3.8% a.a. (60 min)
    • 1.0 oz (28 g) Hallertauer pellet hops, 4.3% a.a. (10 min)
    • 1.0 oz (28 g) Hallertauer pellet hops, 4.3% a.a. (2 min)
    • White Labs WLP 380 Weihenstephan IV ale yeast
    • 1 Tbs yeast nutrient, in boil
    • 1 Tbs Irish moss, in boil to clarify

    Specifications

    • Original Gravity: 1.056
    • Final Gravity: 1.015
    • ABV: 5.38%
    • IBU: 18.4
    • SRM: 14.5

    Directions

    1. Use a single decoction with a 35 minute protein rest at 128° F (53° C). Decoct 5 gallons of mash (19 L) and boil for 25 minutes, then add back to main mash. Hold for 45 min at 151° F (66° C), then mash out at 168° F (76° C) and sparge.
    2. Primary fermentation at 65° F (18° C)