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high and dry rye lager

387.09 calories 30.35 g 12 oz
Beer Stats
Method: All Grain
Style: Weizenbock
Boil Time: 45 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Post Boil Size: 4.9 gallons
Pre Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: (Per 12oz)
Carbs: (Per 12oz)
Created Sunday January 19th 2020
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 6-Row10 lb Pale 6-Row 35 1.8 45.5%
6 lb Voyager Craft Malt - Heritage Rye6 lb Heritage Rye 38.5 3.05 27.3%
3 lb Briess - Wheat Malt, White3 lb Wheat Malt, White 39.1 2.5 13.6%
2 lb Rice Hulls2 lb Rice Hulls 0 0 9.1%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 2.3%
0.50 lb Briess - Carapils Malt0.5 lb Carapils Malt 34.5 1.5 2.3%
22 lb / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Triple Perle1 oz Triple Perle Hops Pellet 10.5 Boil 45 min 23.97 66.7%
0.50 oz Triple Perle0.5 oz Triple Perle Hops Pellet 10.5 Aroma at 212 °F 15 min 6.48 33.3%
1.5 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
6 gal Acid rest Strike 95 °F 30 min
Protein Rest + Glucoamylase Temperature 121 °F 30 min
2 gallons brought to 151 before being boiled Decoction 145 °F 15 min
1 gallon brought to 151 before boiling Decoction 151 °F 30 min
2 gallons boiled Decoction 170 °F 5 min
1.5 gal use cold brewing water Sparge 140 °F --
1.5 gal use cold brewing water Sparge -- --
Starting Mash Thickness: 1 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
10 g glucoamylase Other Mash 1 hr.
5 g Gypsum Water Agt Mash 0 min.
3 g Chalk Water Agt Mash 0 min.
0.68 g potassium metabisulfite Water Agt Mash 0 min.
White Labs - Champagne Yeast WLP715
1 Each
Attenuation (custom):
Optimum Temp:
70 - 75 °F
Fermentation Temp:
54 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1038 B cells required
Omega Yeast Labs - German Lager I OYL-106
1 Each
Attenuation (custom):
Optimum Temp:
45 - 68 °F
Fermentation Temp:
54 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1038 B cells required
White Labs - Southern German Lager Yeast WLP838
1 Each
Attenuation (avg):
Optimum Temp:
50 - 55 °F
Fermentation Temp:
54 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 1038 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 0 Volumes
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 2 12 32 100 60
Mash Chemistry and Brewing Water Calculator

This is my prototype recipe to get a high gravity, dry as a bone, crisp and clean lager. Using both reiterated mashing and decoction mashing techniques should extract the maximum amount of sugar from my 20 lbs grain without being difficult to stir or lauter. Grist was all run through the mill twice, too. I didn't want to use sugar to achieve a high gravity and light body, I want to try it out all grain using enzymes and procedures.

Water is prepared with 1 campden tablet in 9 gallons of Minneapolis tap water. After this dechlorinates for 10 minutes, I mix in the 5 grams gypsum and 3 grams chalk. I pull out 6 gallons to go in my mash tun, and start heating to 105˚F.

The grain bill is thoroughly mixed, adding the 10 grams glucoamylase at the same time. It is separated into two 11 pound portions.
Strike in one portion into the 6 gallons water at 105˚F. Acid rest for 30 minutes.
Raise the temperature of the whole mash to 121˚F, at which point I remove 2 gallons of mash. This separate mash is raised to 151, held for 10 minutes, and then brought to a boil and boiled for 5 minutes. The decoction is returned and hopefully the mash is at 145˚F.
The mash sits here for 15 minutes to let the glucoamylase do its thing, while another gallon is decocted. The resulting temperature after the one gallon decoction should be 151˚F.
Mash is held at 151 for 30 minutes, at which point 2 gallons are removed, brought to a boil, and returned to the mash to bring the temperature up to 170.
Let sit at 170 5 minutes, slowly begin to lauter. Sparge with cold water to achieve 6 gallons wort.

Repeat above process with the other portion of grain using the collected wort, once the wort is below 110˚F. Lauter slowly and again use cold water to sparge to achieve 6 gallons.

Boil the 1 oz of Mighty Axe Triple Pearl hops for 30 minutes, then add the remaining 0.5 oz hops and continue boil for 15 minutes. Flame out, let sit warm for 15 minutes before straining out hops and cooling.

Once cooled to 65˚F, test gravity and pitch slurrys from both starters as well as the packet of EC1118.

Ferment in bucket/primary at 55˚F, followed by racking to glass/secondary & shoving on the back porch until it's 60˚F outside again.

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  • Last Updated: 2020-01-30 16:13 UTC
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