Roggen - Roggenbier - 2010 National Homebrew Competition Winner

Ingredients

For 5 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% a.a. (60 min)
    1.0 oz (28 g) Hallertau pellet hops, 3.9% a.a. (10 min)
    1.0 oz (28 g) Hallertau Hersbrucker pellet hops, 2.4% a.a. (2 min)
    2 vials White Labs WLP 380 ale yeast
 

Specifications

    Original Gravity: 1.06
    Final Gravity: 1.013
    ABV: 5.55%
    IBU: 19.3
    SRM: 14.2
 

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.
    Primary fermentation for 2 weeks at 68° F (20° C).
    Secondary fermentation for 2 weeks at 68° F (20° C).
    Forced CO2 to carbonate.