Roggenbier II Beer Recipe | Extract Roggenbier (German Rye Beer) | Brewer's Friend
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Roggenbier II

178 calories 18.1 g 12 oz
Beer Stats
Method: Extract
Style: Roggenbier (German Rye Beer)
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: NorCal Kurt
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created: Thursday May 18th 2017
Amount Fermentable Cost PPG °L Bill %
7 lb Liquid Malt Extract - Rye7 lb Liquid Malt Extract - Rye 35 9 78.9%
7 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1 lb Flaked Rye1 lb Flaked Rye 36 2.8 11.3%
0.50 lb Belgian - CaraMunich0.5 lb CaraMunich 33 50 5.6%
0.25 lb United Kingdom - Pale Chocolate0.25 lb Pale Chocolate 33 207 2.8%
0.13 lb German - Carafa II0.125 lb Carafa II 32 425 1.4%
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 14.96 66.7%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 5 min 1.79 33.3%
1.50 oz / 0.00
Other Ingredients
Amount Name Cost Type Use Time
8 oz corn sugar Other Bottling --
0.50 each Whirlfloc Fining Boil 5 min.
Wyeast - Weihenstephan Weizen 3068
1 Each
Attenuation (avg):
Optimum Temp:
64 - 75 °F
Fermentation Temp:
64 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 252 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: sugar solution in bottling bucket       Amount: 6-8 oz.       CO2 Level: 3.5-4.5 Volumes
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29

I found it hard to locate an extract/mini mash recipe that is true to style. This is my take on an authentic Roggenbier. Steep the grains in a grain bag at 155f. for 30 minutes in 2 gallons of water. Drain liquid into boil kettle. "Tea bag" grain bag in 180 degree water to extract some of the remaining sugars. Drain that water into boil kettle and add enough water to bring kettle volume to 5.25 gallons. Heat to boiling and remove from heat. Stir in liquid rye malt extract (25% rye content) and return to boiling. Add 1 oz. Hallertau hops for 60 minutes. At 55 minutes add .5 oz Tettnanger hops and whirlfloc tablet (there will be more Trub than you want going into your fermenter). Cool to 64 degrees and pitch 3068 yeast starter. Ferment in primary for 7-10 days at 64-65deg. f. and bottle or keg (no secondary fermenter). I suggest bottling for conditioning and "correct to style" CO2 volumes and yeast sediment. If priming for bottling, aim for 3.5 to 4 volumes of CO2 for authentic carbonation and taste. Use good quality bottles. Preferably 500 ml German Weizen bottles. I do not keg my Weizens and Roggenbiers.

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  • Public: Yup, Shared
  • Last Updated: 2017-05-18 17:26 UTC
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