Roggenbier

First Place, 2012 Los Angeles County Fair

Ingredients for 5 Gallons

Malts

Hops

Yeast

Procedure

Mash-in with 12 Qt of water at 170°F. Target temp 152°F.
1 1/2 hr Starch Conversion.
Sparge with about 14 Qt water at 170°F
Throw first wort hops into kettle mid-way through sparging.
Whirlpool wort for 1/2 after flame out.
Chill with counterflow chiller.
Ferment at 68°F, rose to 74°F at peak fermentation, then back to 68°F; total of 14 days.
Rack to secondary, 14 days also at 68°F.
Prime with 150 grams priming sugar

O.G. 1.058
F.G. 1.014

Brewers' Comments

In addition to the nice clovy tang expected from a hefeweisen, this beer had a nice spicy grain flavor imparted by the rye malt. Thanks to Jon Porter, who inspired the recipe.