Roggen NHC 2010

Category 15: German Wheat and Rye Beer

206 Entries

Sponsored by Widmer Brothers Brewing Co.

Stacy Myers, Fort Worth, Texas, Horsemen of the Hopocalypse

Gold Medal

"Roggen"

German Rye Beer

Ingredients for 5 U.S. gallons (18.93 L)

6.0 lb (2.72 kg) rye malt

2.0 lb (0.9 kg) Durst pilsner malt

2.0 lb (0.9 kg) pale malt

1.0 lb (0.45 kg) 80° L crystal malt

1.0 lb (0.45 kg) flaked rice

1.0 lb (0.45 kg) wheat malt

1.0 lb (0.45 kg) rice hulls, in mash

1.0 oz (28 g) Hallertau pellet hops, 3.9% alpha acid (60 min)

1.0 oz (28 g) Hallertau pellet hops, 3.9% alpha acid (10 min)

1.0 oz (28 g) Hallertau Hersbrucker pellet hops, 2.4% alpha acid (2 min)

2 vials White Labs WLP 380 ale yeast

Forced CO2 to carbonate

Original Specific Gravity: 1.060

Final Specific Gravity: 1.013

ABV (%): 5.55

IBUs: 19.3

SRM: 14.2

Boiling Time: 60 minutes

Primary Fermentation: 2 weeks at 68° F (20° C)

Secondary Fermentation: 2 weeks at 68° F (20° C)

Directions

Begin mash with 28 qts (26.5 L) of water at 127° F (53° C). Conduct a 35 minute protein rest at 122° F (50° C). For a 30 minute decoction, boil approximately 12 quarts (11.35 L) of thickest mash. Add back into mash tun and raise temperature to 165° F (74° C). Hold for a 30 minute saccharification rest at 165° F (74° C). Fly sparge 1 gallon of water (3.8 L) and collect approximately 6 gallons (22.7 L) of wort.

Runners-Up

Silver Medal: Jovilin Grunwald, Mark Tanner, Oak Harbor, WA, Dunkelweizen, Beer Renegades of Everett Washington (BREW)

Bronze Medal: Jeff O'Neal, Des Moines, IA, Weizenbock, Iowa Brewers Union (IBU)