German Wheat and Rye Beer - Roggenbier (German Rye Beer) (BJCP 2008)
Top 10 Roggenbier (German Rye Beer) (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
Wir trinkt Roggenbier |
5.5 gal | 4.33% | 16.49 | 1.044 | 1.011 | All Grain | 4330 | |
Rye U No? |
5.5 gal | 5.31% | 27.6 | 1.056 | 1.015 | Partial Mash | 3819 | |
Rye Bier |
5.5 gal | 5.65% | 21.27 | 1.057 | 1.014 | All Grain | 3625 | |
Rye Beer |
5.6 gal | 5.44% | 34.47 | 1.056 | 1.015 | BIAB | 3087 | |
Roggenbier Ale |
5 gal | 5.48% | 15.31 | 1.056 | 1.014 | Partial Mash | 2906 | |
Rye Row The Wheat When You Can Hop the (Sweet) Leaf |
11 gal | 5.94% | 152.29 | 1.063 | 1.018 | All Grain | 2647 | |
Joe's German Ryebier |
5 gal | 5.05% | 0 | 1.051 | 1.013 | Partial Mash | 2404 | |
3 Amigos Rye |
5 gal | 6.04% | 38.76 | 1.063 | 1.017 | All Grain | 2403 | |
Ржаное |
18 L | 4.35% | 16.08 | 1.045 | 1.011 | All Grain | 1685 | |
German Rye Weizen |
5.5 gal | 5.13% | 18.89 | 1.052 | 1.013 | All Grain | 1655 |
Newest Roggenbier (German Rye Beer) (BJCP 2008) Recipes
Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
---|---|---|---|---|---|---|---|---|
I DON'T UNDERSTAND RYE? |
5.5 gal | 4.86% | 21.95 | 1.049 | 1.012 | All Grain | 14 | |
Banana Rye |
21 L | 5% | 22.89 | 1.049 | 1.011 | All Grain | 54 | |
Roggenbier |
5.5 gal | 6.19% | 28.01 | 1.065 | 1.017 | All Grain | 47 | |
Rye Ale |
10 L | 6.5% | 49.34 | 1.060 | 1.010 | BIAB | 54 | |
Roggen Lager Big batch Test1 |
250 L | 4.77% | 29.92 | 1.043 | 1.007 | All Grain | 95 | |
Cedar aged dark rye lager |
6.5 gal | 5.55% | 36.51 | 1.055 | 1.012 | extract | 149 | |
Roggen |
5.5 gal | 5.71% | 31.48 | 1.057 | 1.013 | All Grain | 134 | |
Pats Rye II |
5.5 gal | 9.39% | 45.76 | 1.090 | 1.019 | All Grain | 74 | |
Roggenbier |
5 gal | 7.45% | 19.76 | 1.066 | 1.009 | All Grain | 196 | |
Rye Red Ale |
550 L | 4.83% | 18.45 | 1.049 | 1.012 | All Grain | 151 |
Fermentables Used In Roggenbier (German Rye Beer) (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
German - Rye | 86 | German | Grain | base malt |
3.5°L
|
38 | 39% | 8% - 90% |
Rye | 48 | Grain | base malt |
3.5°L
|
38 | 31% | 7% - 83% | |
Rice Hulls | 42 | Adjunct | other |
0°L
|
0 | 6% | 0% - 14% | |
Munich - Light 10L | 40 | Grain | specialty malt |
10°L
|
33 | 24% | 4% - 60% | |
German - Pilsner | 29 | German | Grain | base malt |
1.6°L
|
38 | 31% | 11% - 67% |
US - Pale 2-Row | 28 | US | Grain | base malt |
1.8°L
|
37 | 39% | 7% - 77% |
German - Carafa II | 22 | German | Grain | roasted malt |
425°L
|
32 | 2% | 1% - 5% |
Flaked Rye | 21 | Adjunct | raw |
2.8°L
|
36 | 11% | 3% - 44% | |
German - Chocolate Rye | 18 | German | Grain | roasted malt |
240°L
|
31 | 5% | 1% - 11% |
German - CaraMunich II | 17 | German | Grain | crystal malt |
46°L
|
34 | 10% | 2% - 33% |
Hops Used In Roggenbier (German Rye Beer) (BJCP 2008) Recipes (View More)
Name | Recipes | Average AA | Avg. Usage | Usage Range |
---|---|---|---|---|
Tettnanger | 35 | 4.5 | 48% | 13% - 100% |
Saaz | 33 | 3.5 | 34% | 14% - 100% |
Hallertau Hersbrucker | 18 | 4 | 44% | 19% - 100% |
Magnum | 17 | 15 | 31% | 3% - 100% |
Domestic Hallertau | 17 | 3.9 | 43% | 20% - 80% |
Cascade | 17 | 7 | 34% | 8% - 100% |
Hallertau Mittelfruh | 15 | 3.75 | 45% | 17% - 100% |
Perle | 13 | 8.2 | 56% | 17% - 100% |
Columbus | 12 | 15 | 31% | 13% - 100% |
Citra | 11 | 11 | 23% | 2% - 51% |
Steeping Grains Used In Roggenbier (German Rye Beer) (BJCP 2008) Recipes (View More)
Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
---|---|---|---|---|---|---|---|---|
Rye | 6 | Grain | base malt |
3.5°L
|
38 | 53% | 33% - 89% | |
Munich - Light 10L | 3 | Grain | specialty malt |
10°L
|
33 | 24% | 16% - 29% | |
American - Caramel / Crystal 10L | 2 | American | Grain | crystal malt |
10°L
|
35 | 56% | 55% - 57% |
American - Carapils (Dextrine Malt) | 2 | American | Grain | crystal malt |
1.8°L
|
33 | 6% | 5% - 7% |
American - Chocolate | 2 | American | Grain | roasted malt |
350°L
|
29 | 16% | 14% - 18% |
German - Carafa II | 2 | German | Grain | roasted malt |
425°L
|
32 | 5% | 4% - 7% |
German - Chocolate Rye | 2 | German | Grain | roasted malt |
240°L
|
31 | 21% | 8% - 33% |
Yeasts Used In Roggenbier (German Rye Beer) (BJCP 2008) Recipes (View More)
Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
---|---|---|---|---|---|---|---|---|
Wyeast - Weihenstephan Weizen 3068 | 25 | Wyeast | Wheat | 0.1 | Low | 75% | 64°F | 75°F |
White Labs - Hefeweizen Ale Yeast WLP300 | 23 | White Labs | Wheat | Medium | Low | 74% | 68°F | 72°F |
Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 12 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°F |
Fermentis - Safale-WB06 | 10 | Fermentis / Safale | Ales | High | Low | 78% | 59°F | 75°F |
Mangrove Jack - Bavarian Wheat Yeast M20 | 10 | Mangrove Jack | Ale | n/a | Low | 73% | 59°F | 86°F |
Fermentis - Safale - American Ale Yeast US-05 | 10 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
Fermentis - Safale - English Ale Yeast S-04 | 6 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
Wyeast - German Ale 1007 | 6 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
White Labs - Hefeweizen IV Ale Yeast WLP380 | 5 | White Labs | Wheat | Medium | Low | 76.5% | 66°F | 70°F |
Fermentis - Safale - German Ale Yeast K-97 | 5 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
Other Ingredients Used In Roggenbier (German Rye Beer) (BJCP 2008) Recipes (View More)
Name | Recipes | Type | Use | Avg. Usage | Usage Range |
---|---|---|---|---|---|
Whirlfloc | 18 | Fining | Boil | 73% | 21% - 100% |
Gypsum | 15 | Water Agt | Mash | 20% | 0% - 100% |
Irish Moss | 12 | Fining | Boil | 65% | 0% - 100% |
Calcium Chloride (dihydrate) | 11 | Water Agt | Mash | 25% | 0% - 66% |
Lactic acid | 7 | Water Agt | Mash | 64% | 2% - 100% |
Epsom Salt | 7 | Water Agt | Mash | 10% | 0% - 35% |
Baking Soda | 6 | Water Agt | Mash | 16% | 0% - 50% |
Yeast Nutrient | 4 | Other | Whirlpool | 26% | 0% - 50% |
Citric acid | 3 | Water Agt | Mash | 46% | 0% - 100% |
Coriander Seed | 3 | Spice | Boil | 38% | 0% - 63% |