Roggen NHC 2011

216 Entries

Sponsored by Widmer Brothers Brewing Co

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

Gold Medal

“Roggen”

Roggenbier (German Rye Beer)

Ingredients for 8 U.S. gallons (30.28 liters)

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

Original Specific Gravity: 1.056

Final Specific Gravity: 1.015

Boiling time: 90 minutes

IBUs: 18.4

SRM: 14.5

Primary Fermentation: 65° F (18° C)

Directions

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.

Runners-Up

Silver Medal: Scott Greenwood, Deerfield Beach, FL, Weizen/Weissbier  

Bronze Medal: Ryan Stansbury, Atlanta, GA, Weizenbock, Brewmasters of Alpharetta