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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 3259
Rye U No?
5.5 gal 5.31% 27.6 1.056 1.015
Partial Mash 2577
Roggenbier
5.5 gal 6.5% 17.73 1.066 1.017
All Grain 2516
Rye Bier
5.5 gal 5.65% 21.27 1.057 1.014
All Grain 2511
Rye Beer
5.6 gal 5.44% 34.47 1.056 1.015
BIAB 2190
Roggenbier Ale
5 gal 5.48% 15.31 1.056 1.014
Partial Mash 2171
Rye Row The Wheat When You Can Hop the (Sweet) Leaf
11 gal 5.94% 152.29 1.063 1.018
All Grain 1788
3 Amigos Rye
5 gal 6.04% 38.76 1.063 1.017
All Grain 1641
Joe's German Ryebier
5 gal 5.05% 0 1.051 1.013
Partial Mash 1598
Ржаное
18 L 4.35% 16.08 1.045 1.011
All Grain 1325

Newest Roggenbier (German Rye Beer) Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
5.5 gal 5.67% 16.3 1.055 1.012
All Grain 0
Inciting a RYErection
5.5 gal 5.67% 16.3 1.055 1.012
All Grain 1
Special Rye
5.5 gal 6.22% 17.66 1.060 1.012
All Grain 6
Out-Rye-Geous
5.5 gal 6.67% 23.41 1.065 1.014
All Grain 15
SBS Rye the Hextract Not
5 gal 4.64% 20.78 1.049 1.014
extract 8
Barrel fermented roggenbier
40 L 6.08% 17.38 1.063 1.016
All Grain 17
Rye Ale
5.5 gal 6.28% 38.88 1.061 1.013
BIAB 15
Germanic Roggenbier
5 gal 5.48% 23.07 1.055 1.014
BIAB 31
Roggenbier Kolsch Hybrid
5.5 gal 5.14% 30.4 1.052 1.013
extract 18
Rye pale ale
5 gal 7.37% 21.06 1.075 1.019
extract 29

Fermentables Used In Roggenbier (German Rye Beer) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Rye 70 German Grain base malt 3.5°L
38 39% 8% - 92%
American - Rye 32 American Grain base malt 3.5°L
38 31% 7% - 83%
Munich - Light 10L 30 Grain specialty malt 10°L
33 25% 4% - 60%
German - Pilsner 23 German Grain base malt 1.6°L
38 30% 11% - 66%
Pale 2-Row 21 Grain base malt 1.8°L
37 37% 7% - 74%
Rice Hulls 20 Adjunct other 0°L
0 5% 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%
Munich Dark 20L 13 Grain specialty malt 20°L
34 19% 6% - 33%
German - Melanoidin 13 German Grain roasted malt 25°L
37 7% 4% - 15%

Hops Used In Roggenbier (German Rye Beer) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Tettnanger 22 4.5 50% 13% - 100%
Saaz 20 3.5 33% 16% - 75%
Hallertau Hersbrucker 15 4 44% 19% - 100%
Domestic Hallertau 13 3.9 41% 20% - 80%
Magnum 11 15 28% 3% - 100%
Hallertau Mittelfruh 10 3.75 41% 17% - 80%
Perle 9 8.2 56% 17% - 100%
Cascade 8 7 25% 8% - 45%
Mount Hood 7 4.8 43% 21% - 100%
Spalt 7 4.5 32% 14% - 67%

Steeping Grains Used In Roggenbier (German Rye Beer) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
American - Chocolate 2 American Grain roasted malt 350°L
29 16% 14% - 18%
Munich - Light 10L 2 Grain specialty malt 10°L
33 28% 27% - 29%
American - Caramel / Crystal 10L 2 American Grain crystal malt 10°L
35 56% 55% - 57%

Yeasts Used In Roggenbier (German Rye Beer) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
White Labs - Hefeweizen Ale Yeast WLP300 18 White Labs Wheat Medium Low 74% 68°F 72°F
Wyeast - Weihenstephan Weizen 3068 14 Wyeast Wheat 0.1 Low 75% 64°F 75°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 - American Ale Yeast US-05 4 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Bavarian Wheat 3056 4 Wyeast Wheat 0.1 Medium 75% 64°F 74°F
Danstar - Nottingham Ale Yeast 3 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - Bavarian Weizen Yeast WLP351 3 White Labs Wheat Medium Low 75% 66°F 70°F
Wyeast - German Wheat 3333 3 Wyeast Wheat 0.1 High 73% 63°F 75°F

Other Ingredients Used In Roggenbier (German Rye Beer) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 11 Fining Boil 77% 21% - 100%
Irish Moss 5 Fining Boil 90% 50% - 100%
Gypsum 3 Water Agt Mash 8% 1% - 22%
Table Salt 2 Water Agt Mash 2% 0% - 4%
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%

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