Peter Nelson's RoggenBier NHC06

Category 15: German Wheat and Rye Beer

Gold Medal NHC 2006

Sponsored by: Widmer Brothers Brewing Co.

AHA 2006 NHC Homebrewer of the Year

Harold Gulbransen, San Diego, Calif., Roggenbier (German Rye Beer), QUAFF

"Peter Nelson's RoggenBier"

Roggenbier 

Ingredients for 5.6 U.S. gallons (21.2 liters)

5.5       lb (2.49 kg) rye malt

2          lb (0.9 kg) Munich malt

2          lb (0.9 kg) Vienna malt

1.5       lb (0.68 kg) pale ale malt

0.38     lb (172 g) 150° L crystal malt

0.5       lb (227 g) melanoidin malt

0.06     lb (27 g) Carafa II malt

0.53     oz (15 g) Northern Brewer whole hops, 7.6% alpha acid, (45 min.)

0.39     oz (11 g) Sterling pellet hops, 6.7% alpha acid, (45 min.)

0.56     oz (15 g) Sterling pellet hops, 6.7% alpha acid, (15 min.)

White Labs WLP300 Hefeweizen ale yeast

156      g corn sugar to prime

Original Specific Gravity: 1.061

Final Specific Gravity: 1.013

Boiling Time: 60 minutes

Primary Fermentation: 7 days at 66° F (19° C) in steel

Secondary Fermentation: 13 days at 66° F (19° C) in steel

Directions

Mash grains at 158° F (70° C) for 75 minutes.

Judges' Comments

"Nice, tasty beer. Clean and well made. Rye is present, but needs a little more."

"Well balanced malt with hops. Slight tang in finish. Smooth and creamy. Very drinkable."