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	2814
2014 - 8/9 - Roggen - German Rye	5 gal	6.01%	20.12	1.060	1.014		All Grain	2282
Rye U No?	5.5 gal	5.31%	27.6	1.056	1.015		Partial Mash	2261
Rye Bier	5.5 gal	5.65%	21.27	1.057	1.014		All Grain	2160
Rye Beer	5.6 gal	5.44%	34.47	1.056	1.015		BIAB	1887
Roggenbier Ale	5 gal	5.48%	15.31	1.056	1.014		Partial Mash	1751
Rye Row The Wheat When You Can Hop the (Sweet) Leaf	11 gal	5.94%	152.29	1.063	1.018		All Grain	1584
Roggenbier	5.5 gal	6.5%	17.73	1.066	1.017		All Grain	1432
3 Amigos Rye	5 gal	6.04%	38.76	1.063	1.017		All Grain	1400
Joe's German Ryebier	5 gal	5.05%	0	1.051	1.013		Partial Mash	1341

Newest Roggenbier (German Rye Beer) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Roggengin	15 L	5.95%	17.93	1.051	1.006		BIAB	8
Smokey Rye Mountain	850 L	5.31%	16.7	1.054	1.013		All Grain	4
Rye Lager	2.5 gal	4.74%	31.59	1.043	1.007		extract	10
Roggenbier yeast bead	18 L	5.74%	17.95	1.059	1.015		BIAB	6
That's so Roggen	5.5 gal	5.47%	18.02	1.056	1.015		extract	16
Joe Roggenbier	10 gal	6.11%	64.34	1.062	1.016		All Grain	30
Roggen	3 gal	5.48%	37.99	1.052	1.010		extract	34
Rukkiapelsin v1	10 L	6.24%	28.61	1.058	1.010		All Grain	36
Doug's Rogue N' Bier	6 gal	5.49%	15.35	1.054	1.012		All Grain	56
Troggenbier	5.5 gal	5.56%	14.1	1.056	1.013		All Grain	41

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
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	25	German	Grain	base malt	1.6°L	38	30%	11% - 66%
German - Munich Light	22	German	Grain	base malt	6°L	37	30%	5% - 60%
American - Pale 2-Row	22	American	Grain	base malt	1.8°L	37	39%	7% - 74%
Rice Hulls	19		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	25	3.5	37%	16% - 100%
Tettnanger	24	4.5	51%	13% - 100%
Hallertau Hersbrucker	15	4	44%	19% - 100%
Domestic Hallertau	15	3.9	42%	20% - 80%
Hallertau Mittelfruh	12	3.75	44%	17% - 100%
Yakima Chief Hops - Magnum	12	13.2	26%	3% - 67%
Cascade	10	7	24%	8% - 45%
Perle	10	8.2	51%	17% - 100%
Mount Hood	7	4.8	44%	18% - 100%
Amarillo	7	8.6	21%	2% - 68%

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 - Rye	2	American	Grain	base malt	3.5°L	38	37%	33% - 40%
American - Caramel / Crystal 10L	2	American	Grain	crystal malt	10°L	35	56%	55% - 57%
German - Carafa II	2	German	Grain	roasted malt	425°L	32	5%	3% - 7%
German - CaraMunich I	2	German	Grain	crystal malt	39°L	34	50%	50% - 50%
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%
German - Chocolate Rye	1	German	Grain	roasted malt	240°L	31	11%	11% - 11%
United Kingdom - Roasted Barley	1	United Kingdom	Grain	roasted malt	550°L	29	37%	37% - 37%
German - CaraAroma	1	German	Grain	crystal malt	130°L	34	8%	8% - 8%

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	17	White Labs	Wheat	Medium	Low	74%	68°F	72°F
Wyeast - Weihenstephan Weizen 3068	15	Wyeast	Wheat	0.1	Low	75%	64°F	75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06	7	Fermentis / Safale	Wheat	.105	Low	86%	54°F	77°F
Wyeast - German Ale 1007	5	Wyeast	Ale	0.11	Low	75%	55°F	68°F
White Labs - Hefeweizen IV Ale Yeast WLP380	5	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Wyeast - American Ale 1056	4	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°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
Danstar - Nottingham Ale Yeast	4	Danstar	Ale	Med-High	High	77%	57°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%
Brewmaster - Calcium Chloride	3	Water Agt	Boil	42%	0% - 100%
Gypsum	3	Water Agt	Mash	8%	1% - 22%
Five Star Chemicals - 5.2 pH Stabilizer	2	Water Agt	Mash	70%	39% - 100%
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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