Roggen - Roggenbier - 2011 National Homebrew Competition Winner

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

    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.
    Primary fermentation at 65° F (18° C)