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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 2646
Rye U No?
5.5 gal 5.31% 27.6 1.056 1.015
Partial Mash 2132
2014 - 8/9 - Roggen - German Rye
5 gal 6.01% 20.12 1.060 1.014
All Grain 2110
Rye Bier
5.5 gal 5.65% 21.27 1.057 1.014
All Grain 2000
Rye Beer
5.6 gal 5.44% 34.47 1.056 1.015
BIAB 1743
Roggenbier Ale
5 gal 5.48% 15.31 1.056 1.014
Partial Mash 1636
Rye Row The Wheat When You Can Hop the (Sweet) Leaf
11 gal 5.94% 152.29 1.063 1.018
All Grain 1500
3 Amigos Rye
5 gal 6.04% 38.76 1.063 1.017
All Grain 1304
Joe's German Ryebier
5 gal 5.05% 0 1.051 1.013
Partial Mash 1243
Roggenbier
5.5 gal 6.5% 17.73 1.066 1.017
All Grain 1163

Newest Roggenbier (German Rye Beer) Recipes

Title Size ABV IBU OG FG Color Method Views
Awesome Recipe
25 L 4.35% 0 1.044 1.011
All Grain 3
Knight's Rogg
1 gal 5.71% 17.1 1.054 1.010
BIAB 16
Awesome Recipe
5.5 gal 6.72% 15.66 1.069 1.018
All Grain 8
Spring Rye Ale
21 L 4.94% 45.97 1.051 1.013
All Grain 9
RYE GERMAN BEER 1 GALLON BATCH
4.8 L 5.13% 23.35 1.053 1.013
All Grain 9
Roggenbier
10 gal 6.83% 12.91 1.074 1.022
All Grain 41
roggenbier
12 gal 6.87% 33.79 1.068 1.015
All Grain 43
Roggenbier
1 gal 6.35% 23.18 1.063 1.015
BIAB 47
Rugøl kveik
10 L 5.77% 33.62 1.055 1.011
BIAB 58
Cobber Slobber
11 gal 5.2% 45.57 1.053 1.013
All Grain 42

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 40% 9% - 92%
American - Rye 35 American Grain base malt 3.5°L
38 29% 7% - 83%
German - Pilsner 24 German Grain base malt 1.6°L
38 30% 11% - 66%
American - Pale 2-Row 23 American Grain base malt 1.8°L
37 40% 7% - 74%
German - Munich Light 21 German Grain base malt 6°L
37 29% 5% - 60%
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%
German - Melanoidin 13 German Grain roasted malt 25°L
37 7% 4% - 15%
German - Wheat Malt 11 German Grain base malt 2°L
37 18% 7% - 40%

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

Name Recipes Average AA Avg. Usage Usage Range
Tettnanger 24 4.5 52% 13% - 100%
Saaz 22 3.5 34% 16% - 100%
Hallertau Hersbrucker 14 4 44% 19% - 100%
Domestic Hallertau 13 3.9 42% 20% - 80%
Hallertau Mittelfruh 11 3.75 46% 17% - 100%
Cascade 10 7 29% 8% - 100%
Magnum 9 15 22% 3% - 35%
Perle 8 8.2 51% 17% - 100%
Amarillo 6 8.6 34% 20% - 68%
Willamette 6 4.5 53% 17% - 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%
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%
Belgian - CaraMunich 1 Belgian Grain crystal malt 50°L
33 27% 27% - 27%
United Kingdom - Extra Dark Crystal 160L 1 United Kingdom Grain crystal malt 160°L
33 63% 63% - 63%
German - Carafa II 1 German Grain roasted malt 425°L
32 7% 7% - 7%
United Kingdom - Pale Chocolate 1 United Kingdom Grain roasted malt 207°L
33 13% 13% - 13%

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 16 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 / Safale - Safbrew - Wheat Beer Yeast WB-06 5 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
White Labs - Bavarian Weizen Yeast WLP351 4 White Labs Wheat Medium Low 75% 66°F 70°F
Wyeast - American Ale 1056 4 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
Fermentis / Safale - Safale - English Ale Yeast S-04 4 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis / Safale - Safale - American Ale Yeast US-05 4 Fermentis / Safale Ale .095 Medium 81% 54°F 77°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 8 Fining Boil 76% 21% - 100%
Irish Moss 4 Fining Boil 88% 50% - 100%
Five Star Chemicals - 5.2 pH Stabilizer 1 Water Agt Mash 100% 100% - 100%
Gypsum 1 Water Agt Mash 1% 1% - 1%
Table Salt 1 Water Agt Mash 0% 0% - 0%
Epsom Salt 1 Water Agt Mash 0% 0% - 0%
Phosphoric acid 1 Water Agt Mash 98% 98% - 98%
Calcium Chloride 1 Water Agt Mash 0% 0% - 0%

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