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% |
Photos
