German Wheat and Rye Beer - Roggenbier (German Rye Beer)
Top 10 Roggenbier (German Rye Beer) 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 | 2750 | |
| Rye U No? |
5.5 gal | 5.31% | 27.6 | 1.056 | 1.015 | Partial Mash | 2203 | |
| 2014 - 8/9 - Roggen - German Rye |
5 gal | 6.01% | 20.12 | 1.060 | 1.014 | All Grain | 2199 | |
| Rye Bier |
5.5 gal | 5.65% | 21.27 | 1.057 | 1.014 | All Grain | 2117 | |
| Rye Beer |
5.6 gal | 5.44% | 34.47 | 1.056 | 1.015 | BIAB | 1831 | |
| Roggenbier Ale |
5 gal | 5.48% | 15.31 | 1.056 | 1.014 | Partial Mash | 1704 | |
| Rye Row The Wheat When You Can Hop the (Sweet) Leaf |
11 gal | 5.94% | 152.29 | 1.063 | 1.018 | All Grain | 1559 | |
| 3 Amigos Rye |
5 gal | 6.04% | 38.76 | 1.063 | 1.017 | All Grain | 1346 | |
| Joe's German Ryebier |
5 gal | 5.05% | 0 | 1.051 | 1.013 | Partial Mash | 1314 | |
| Roggenbier |
5.5 gal | 6.5% | 17.73 | 1.066 | 1.017 | All Grain | 1275 |
Newest Roggenbier (German Rye Beer) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Joe Roggenbier |
10 gal | 6.11% | 61.2 | 1.062 | 1.016 | extract | 15 | |
| Roggen |
3 gal | 5.48% | 37.99 | 1.052 | 1.010 | extract | 19 | |
| Cobber Slobber (Small) |
5.5 gal | 10.78% | 53.65 | 1.106 | 1.023 | All Grain | 24 | |
| Rukkiapelsin v1 |
10 L | 6.24% | 28.61 | 1.058 | 1.010 | All Grain | 24 | |
| Doug's Rogue N' Bier |
6 gal | 5.49% | 15.35 | 1.054 | 1.012 | All Grain | 41 | |
| Troggenbier |
5.5 gal | 5.56% | 14.1 | 1.056 | 1.013 | All Grain | 26 | |
| rye't on the beach |
16 gal | 5.24% | 10.75 | 1.051 | 1.011 | All Grain | 26 | |
| JD's Keg Roller |
23 L | 6.21% | 33.17 | 1.065 | 1.017 | All Grain | 28 | |
| Roggenbier |
28 L | 5.4% | 30.83 | 1.053 | 1.012 | All Grain | 42 | |
| Seth Roggen Beer |
6 gal | 7.5% | 19.26 | 1.065 | 1.008 | All Grain | 30 |
Fermentables Used In Roggenbier (German Rye Beer) Recipes (View More)
| Name | ||||||||
|---|---|---|---|---|---|---|---|---|
| German - Rye | 74 | German | Grain | base malt |
3.5°L
|
38 | 40% | 9% - 92% |
| American - Rye | 36 | American | Grain | base malt |
3.5°L
|
38 | 30% | 7% - 83% |
| German - Pilsner | 24 | German | Grain | base malt |
1.6°L
|
38 | 29% | 11% - 66% |
| American - Pale 2-Row | 22 | American | Grain | base malt |
1.8°L
|
37 | 39% | 7% - 74% |
| German - Munich Light | 21 | German | Grain | base malt |
6°L
|
37 | 29% | 5% - 60% |
| Rice Hulls | 20 | Adjunct | other |
0°L
|
0 | 6% | 0% - 14% | |
| German - Carafa II | 17 | German | Grain | roasted malt |
425°L
|
32 | 2% | 1% - 5% |
| German - Chocolate Rye | 14 | German | Grain | roasted malt |
240°L
|
31 | 5% | 1% - 8% |
| German - Melanoidin | 13 | German | Grain | roasted malt |
25°L
|
37 | 7% | 4% - 15% |
| German - Pale Ale | 11 | German | Grain | base malt |
2.3°L
|
39 | 24% | 7% - 45% |
Hops Used In Roggenbier (German Rye Beer) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 24 | 3.5 | 37% | 16% - 100% |
| Tettnanger | 23 | 4.5 | 51% | 13% - 100% |
| Domestic Hallertau | 15 | 3.9 | 42% | 20% - 80% |
| Hallertau Hersbrucker | 15 | 4 | 44% | 19% - 100% |
| Hallertau Mittelfruh | 11 | 3.75 | 45% | 17% - 100% |
| Magnum | 11 | 15 | 23% | 3% - 40% |
| Perle | 10 | 8.2 | 51% | 17% - 100% |
| Cascade | 10 | 7 | 24% | 8% - 45% |
| Amarillo | 8 | 8.6 | 23% | 2% - 68% |
| Mount Hood | 7 | 4.8 | 44% | 18% - 100% |
Steeping Grains Used In Roggenbier (German Rye Beer) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Munich - Light 10L | 2 | American | Grain | base malt |
10°L
|
33 | 28% | 27% - 29% |
| German - Carafa II | 2 | German | Grain | roasted malt |
425°L
|
32 | 5% | 3% - 7% |
| American - Caramel / Crystal 10L | 2 | American | Grain | crystal malt |
10°L
|
35 | 56% | 55% - 57% |
| American - Chocolate | 2 | American | Grain | roasted malt |
350°L
|
29 | 16% | 14% - 18% |
| Flaked Rye | 1 | Adjunct | raw |
2.8°L
|
36 | 53% | 53% - 53% | |
| United Kingdom - Crystal Rye | 1 | United Kingdom | Grain | crystal malt |
90°L
|
33 | 44% | 44% - 44% |
| Flaked Wheat | 1 | Adjunct | raw |
2°L
|
34 | 100% | 100% - 100% | |
| United Kingdom - Extra Dark Crystal 160L | 1 | United Kingdom | Grain | crystal malt |
160°L
|
33 | 63% | 63% - 63% |
| American - Rye | 1 | American | Grain | base malt |
3.5°L
|
38 | 40% | 40% - 40% |
| German - CaraMunich I | 1 | German | Grain | crystal malt |
39°L
|
34 | 50% | 50% - 50% |
Yeasts Used In Roggenbier (German Rye Beer) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Weihenstephan Weizen 3068 | 16 | Wyeast | Wheat | 0.1 | Low | 75% | 64°F | 75°F |
| White Labs - Hefeweizen Ale Yeast WLP300 | 15 | White Labs | Wheat | Medium | Low | 74% | 68°F | 72°F |
| Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 6 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°F |
| White Labs - Hefeweizen IV Ale Yeast WLP380 | 5 | White Labs | Wheat | Medium | Low | 76.5% | 66°F | 70°F |
| Wyeast - German Ale 1007 | 5 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
| Fermentis - Safale - English Ale Yeast S-04 | 4 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 4 | Fermentis / Safale | Ale | .095 | Medium | 81% | 54°F | 77°F |
| Wyeast - Bavarian Wheat 3056 | 4 | Wyeast | Wheat | 0.1 | Medium | 75% | 64°F | 74°F |
| Wyeast - American Ale 1056 | 4 | Wyeast | Ale | 0.1 | Med-Low | 75% | 60°F | 72°F |
| White Labs - Bavarian Weizen Yeast WLP351 | 3 | White Labs | Wheat | Medium | Low | 75% | 66°F | 70°F |
Other Ingredients Used In Roggenbier (German Rye Beer) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Whirlfloc | 9 | Fining | Boil | 72% | 21% - 100% |
| Irish Moss | 4 | Fining | Boil | 88% | 50% - 100% |
| Gypsum | 3 | Water Agt | Mash | 8% | 1% - 22% |
| Five Star Chemicals - 5.2 pH Stabilizer | 2 | Water Agt | Mash | 70% | 39% - 100% |
| Calcium Chloride (dihydrate) | 2 | Water Agt | Mash | 13% | 0% - 26% |
| Epsom Salt | 2 | Water Agt | Mash | 18% | 0% - 35% |
| Table Salt | 2 | Water Agt | Mash | 2% | 0% - 4% |
| Phosphoric acid | 1 | Water Agt | Mash | 98% | 98% - 98% |
| Wyeast - Beer Nutrient | 1 | Water Agt | Boil | 20% | 20% - 20% |
| Chalk | 1 | Water Agt | Mash | 13% | 13% - 13% |
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