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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