German Wheat and Rye Beer - Roggenbier (German Rye Beer) (BJCP 2008) - Beer Recipes | Brewer's Friend
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German Wheat and Rye Beer - Roggenbier (German Rye Beer) (BJCP 2008)




Top 10 Roggenbier (German Rye Beer) (BJCP 2008) 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 4378
Rye U No?
5.5 gal 5.31% 27.6 1.056 1.015
Partial Mash 3902
Rye Bier
5.5 gal 5.65% 21.27 1.057 1.014
All Grain 3712
Rye Beer
5.6 gal 5.44% 34.47 1.056 1.015
BIAB 3130
Roggenbier Ale
5 gal 5.48% 15.31 1.056 1.014
Partial Mash 2946
Rye Row The Wheat When You Can Hop the (Sweet) Leaf
11 gal 5.94% 152.29 1.063 1.018
All Grain 2703
Joe's German Ryebier
5 gal 5.05% 0 1.051 1.013
Partial Mash 2456
3 Amigos Rye
5 gal 6.04% 38.76 1.063 1.017
All Grain 2434
Ржаное
18 L 4.35% 16.08 1.045 1.011
All Grain 1719
German Rye Weizen
5.5 gal 5.13% 18.89 1.052 1.013
All Grain 1698

Newest Roggenbier (German Rye Beer) (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Life of a Ryeoneerrrr
15 L 4.93% 38.43 1.050 1.012
Partial Mash 35
I DON'T UNDERSTAND RYE?
5.5 gal 4.86% 21.95 1.049 1.012
All Grain 58
Banana Rye
21 L 5% 22.89 1.049 1.011
All Grain 85
Roggenbier
5.5 gal 6.19% 28.01 1.065 1.017
All Grain 86
Rye Ale
10 L 6.5% 49.34 1.060 1.010
BIAB 84
Roggen Lager Big batch Test1
250 L 4.77% 29.92 1.043 1.007
All Grain 138
Cedar aged dark rye lager
6.5 gal 5.55% 36.51 1.055 1.012
extract 221
Roggen
5.5 gal 5.71% 31.48 1.057 1.013
All Grain 185
Pats Rye II
5.5 gal 9.39% 45.76 1.090 1.019
All Grain 109
Roggenbier
5 gal 7.45% 19.76 1.066 1.009
All Grain 245

Fermentables Used In Roggenbier (German Rye Beer) (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Rye 86 German Grain base malt 3.5°L
38 39% 8% - 90%
Rye 48 Grain base malt 3.5°L
38 31% 7% - 83%
Rice Hulls 42 Adjunct other 0°L
0 6% 0% - 14%
Munich - Light 10L 40 Grain specialty malt 10°L
33 24% 4% - 60%
German - Pilsner 29 German Grain base malt 1.6°L
38 31% 11% - 67%
US - Pale 2-Row 28 US Grain base malt 1.8°L
37 39% 7% - 77%
German - Carafa II 22 German Grain roasted malt 425°L
32 2% 1% - 5%
Flaked Rye 21 Adjunct raw 2.8°L
36 11% 3% - 44%
German - Chocolate Rye 18 German Grain roasted malt 240°L
31 5% 1% - 11%
German - CaraMunich II 17 German Grain crystal malt 46°L
34 10% 2% - 33%

Hops Used In Roggenbier (German Rye Beer) (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Tettnanger 35 4.5 48% 13% - 100%
Saaz 33 3.5 34% 14% - 100%
Magnum 18 15 30% 3% - 100%
Hallertau Hersbrucker 18 4 44% 19% - 100%
Domestic Hallertau 17 3.9 43% 20% - 80%
Cascade 17 7 34% 8% - 100%
Hallertau Mittelfruh 15 3.75 45% 17% - 100%
Perle 13 8.2 56% 17% - 100%
Citra 12 11 22% 2% - 51%
Columbus 12 15 31% 13% - 100%

Steeping Grains Used In Roggenbier (German Rye Beer) (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Rye 6 Grain base malt 3.5°L
38 53% 33% - 89%
Munich - Light 10L 3 Grain specialty malt 10°L
33 24% 16% - 29%
American - Caramel / Crystal 10L 2 American Grain crystal malt 10°L
35 56% 55% - 57%
American - Carapils (Dextrine Malt) 2 American Grain crystal malt 1.8°L
33 6% 5% - 7%
American - Chocolate 2 American Grain roasted malt 350°L
29 16% 14% - 18%
German - Carafa II 2 German Grain roasted malt 425°L
32 5% 4% - 7%
German - Chocolate Rye 2 German Grain roasted malt 240°L
31 21% 8% - 33%

Yeasts Used In Roggenbier (German Rye Beer) (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Weihenstephan Weizen 3068 25 Wyeast Wheat 0.1 Low 75% 64°F 75°F
White Labs - Hefeweizen Ale Yeast WLP300 23 White Labs Wheat Medium Low 74% 68°F 72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 12 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis - Safale-WB06 10 Fermentis / Safale Ales High Low 78% 59°F 75°F
Mangrove Jack - Bavarian Wheat Yeast M20 10 Mangrove Jack Ale n/a Low 73% 59°F 86°F
Fermentis - Safale - American Ale Yeast US-05 10 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - German Ale 1007 6 Wyeast Ale 0.11 Low 75% 55°F 68°F
Fermentis - Safale - English Ale Yeast S-04 6 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - Hefeweizen IV Ale Yeast WLP380 5 White Labs Wheat Medium Low 76.5% 66°F 70°F
Wyeast - Bavarian Wheat 3056 5 Wyeast Wheat 0.1 Medium 75% 64°F 74°F

Other Ingredients Used In Roggenbier (German Rye Beer) (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 18 Fining Boil 73% 21% - 100%
Gypsum 16 Water Agt Mash 23% 0% - 100%
Irish Moss 12 Fining Boil 65% 0% - 100%
Calcium Chloride (dihydrate) 11 Water Agt Mash 25% 0% - 66%
Lactic acid 7 Water Agt Mash 64% 2% - 100%
Epsom Salt 7 Water Agt Mash 10% 0% - 35%
Baking Soda 6 Water Agt Mash 16% 0% - 50%
Yeast Nutrient 4 Other Whirlpool 26% 0% - 50%
Citric acid 3 Water Agt Mash 46% 0% - 100%
Coriander Seed 3 Spice Boil 38% 0% - 63%

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