The following beer recipe is featured in the September/October 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
David Barber of Orwigsburg, PA, member of the Lehigh Valley Home Brewers, won a gold medal in Category #15: German Wheat and Rye Beer during the 2013 National Homebrew Competition Final Round in Philadelphia, PA. Barber’s German Wheat and Rye Beer was chosen as the best among 194 final round entries in the category and helped earn the 2013 NHC Ninkasi Award Winner title.
The following beer recipe is featured in the September/October 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
David Barber of Orwigsburg, PA, member of the Lehigh Valley Home Brewers, won a gold medal in Category #15: German Wheat and Rye Beer during the 2013 National Homebrew Competition Final Round in Philadelphia, PA. Barber’s German Wheat and Rye Beer was chosen as the best among 194 final round entries in the category and helped earn the 2013 NHC Ninkasi Award Winner title.
Ingredients:
- 3.65 lb (1.65 kg) German Pilsner malt
- 5.6 lb (2.54 kg) German wheat malt
- 0.8 oz (23 g) Hallertauer Mittelfruh pellets, 3.4% a.a. (60 min)
- Wyeast 3068 Weihenstephan Weizen ale yeast, 1 quart
Specifications:
Yield: 5.5 Gallons (20.82 L)
Original Gravity: 1.052
Final Gravity: 1.012
ABV: 5.30%
IBU: 8.3
SRM: 3
Directions:
- Start with RO water, add 2.2 g calcium chloride to mash, add 2.7 g calcium chloride to sparge. Use a double decoction mash schedule with the following rests. Acid rest: 113° F (45° C) for 15 minutes. Protein rest: 126° F (52° C) for 15 minutes. Mash at 146° F (63° C) for 20 minutes, then 158° F (70° C) for 20 minutes. Mash out at 167° F (75° C) for 10 minutes.
- Primary Fermentation for 9 days at 62° F (17° C).
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