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27H1. Roggenbier

178 calories 18.1 g 12 oz
Beer Stats
Method: All Grain
Style: Roggenbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: WAWooldridge
Calories: 178 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)
Created Friday September 8th 2017
Amount Fermentable Cost PPG °L Bill %
6 lb German - Rye6 lb Rye 38 3.5 56.5%
4 lb German - Munich Dark4 lb Munich Dark 37 15.5 37.6%
8 oz German - CaraMunich III8 oz CaraMunich III 34 57 4.7%
2 oz German - De-Husked Caraf III2 oz De-Husked Caraf III 32 470 1.2%
10.62 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.90 oz Tettnanger0.9 oz Tettnanger Hops Pellet 4.5 Boil 60 min 15.35 64.3%
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 4.5 Boil 5 min 0.85 17.9%
0.25 oz Tettnanger0.25 oz Tettnanger Hops Pellet 4.5 Boil 1 min 0.18 17.9%
1.40 oz / 0.00
Mash Guidelines
Amount Description Type Temp Time
4 gal Single Infusion Infusion 152 °F 90 min
4.6 gal Batch Sparge Sparge 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 15 min.
0.40 g Chalk Water Agt Mash 1 hr.
4.13 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4.20 g Gypsum Water Agt Mash 1 hr.
0.55 g Magnesium Chloride Water Agt Mash 1 hr.
1.90 ml Phosphoric acid Water Agt Mash 1 hr.
7.42 ml Phosphoric acid Water Agt Sparge 1 hr.
Wyeast - Weihenstephan Weizen 3068
1 Each
Attenuation (avg):
Optimum Temp:
64 - 75 °F
Fermentation Temp:
66 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 278 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 3.0 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Rice Hulls:
Add 1lb for every 5 lbs of malt to help with heat distribution.

German Rye:
Beta-glucanase rest @ 97-113 F (20 min)
Followed by Protein Rest @ 122F (10 min)
Bring up to 152F and add to mash.

CaraMunich Malt:
Add after mash-out, during vorlauf.

De-Husked Carafa III Malt:
Add after mash-out, during vorlauf.
Mash Chemistry and Brewing Water Calculator

Overall Impression:
A dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops.

Light to moderate spicy rye aroma intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters, either banana or citrus). Light spicy, floral, or herbal hops are acceptable.

Light coppery-orange to very dark reddish or coppery-brown color. Large creamy off-white to tan head, quite dense and persistent (often thick and rocky). Cloudy, hazy appearance.

Grainy, moderately-low to moderately-strong spicy rye flavor, often having a hearty flavor reminiscent of rye or pumpernickel bread. Medium to medium-low bitterness allows an initial malt sweetness (sometimes with a bit of caramel) to be tasted before yeast and rye character takes over. Low to moderate weizen yeast character (banana, clove), although the balance can vary. Medium-dry, grainy finish with a lightly bitter (from rye) aftertaste. Low to moderate spicy, herbal, or floral hop flavor acceptable, and can persist into aftertaste.
Mouthfeel: Medium to medium-full body. High carbonation. Moderately creamy.

Rye is a huskless grain and is difficult to mash, often resulting in a gummy mash texture that is prone to sticking. Rye has been characterized as having the most assertive flavor of all cereal grains. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do); the rye character is traditionally from the rye grain only.

A specialty German rye beer originally brewed in Regensburg, Bavaria. Never a widely popular style, it has all but disappeared in modern times.

Characteristic Ingredients:
Malted rye typically constitutes 50% or greater of the grist (some versions have 60-65% rye). Remainder of grist can include pale malt, Munich malt, wheat malt, crystal malt and/or small amounts of debittered dark malts for color adjustment. Weizen yeast provides distinctive banana esters and clove phenols. Light usage of Saazer-type hops in bitterness, flavor and aroma. Lower fermentation temperatures accentuate the clove character by suppressing ester formation. Decoction mash traditionally used (as with weissbiers).

Style Comparison:
A more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. American Rye Beers will not have the weizen yeast character, and likely more hops.

Vital Statistics:
OG: 1.046 – 1.056
FG: 1.010 – 1.014
IBUs: 10 – 20
SRM: 14 – 19
ABV: 4.5 – 6.0%

Commercial Examples:
Thurn und Taxis Roggen

standard-strength, amber-color, top-fermenting, central-Europe, historical-style, wheat-beer-family

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-10-29 22:14 UTC
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