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 | 4109 | |
| Rye U No? |
5.5 gal | 5.31% | 27.6 | 1.056 | 1.015 | Partial Mash | 3476 | |
| Rye Bier |
5.5 gal | 5.65% | 21.27 | 1.057 | 1.014 | All Grain | 3358 | |
| Rye Beer |
5.6 gal | 5.44% | 34.47 | 1.056 | 1.015 | BIAB | 2917 | |
| Roggenbier Ale |
5 gal | 5.48% | 15.31 | 1.056 | 1.014 | Partial Mash | 2749 | |
| Rye Row The Wheat When You Can Hop the (Sweet) Leaf |
11 gal | 5.94% | 152.29 | 1.063 | 1.018 | All Grain | 2376 | |
| Joe's German Ryebier |
5 gal | 5.05% | 0 | 1.051 | 1.013 | Partial Mash | 2186 | |
| 3 Amigos Rye |
5 gal | 6.04% | 38.76 | 1.063 | 1.017 | All Grain | 2184 | |
| Ржаное |
18 L | 4.35% | 16.08 | 1.045 | 1.011 | All Grain | 1596 | |
| German Rye Weizen |
5.5 gal | 5.13% | 18.89 | 1.052 | 1.013 | All Grain | 1496 |
Newest Roggenbier (German Rye Beer) (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| craigo roggenbier |
5.5 gal | 5.76% | 19.34 | 1.059 | 1.015 | Partial Mash | 27 | |
| 2023 Roggenbier |
4.5 gal | 5.37% | 19.9 | 1.056 | 1.015 | All Grain | 160 | |
| I know you Ryeder |
2.25 gal | 5.09% | 17.56 | 1.048 | 1.010 | BIAB | 42 | |
| BFU - Anyuta |
20 L | 6.19% | 17.19 | 1.060 | 1.013 | BIAB | 218 | |
| Rye Coca Cola Root beer |
20.8 L | 3.18% | 19.07 | 1.032 | 1.008 | extract | 169 | |
| Roggenbier |
4.6 L | 3.86% | 15.35 | 1.039 | 1.010 | All Grain | 50 | |
| Black Forest Roggenbier |
10 L | 5.35% | 14.9 | 1.053 | 1.012 | BIAB | 58 | |
| "Faux Roggen" Pseudo Lager Roggenbier (WG) |
62 gal | 5.07% | 22.26 | 1.049 | 1.010 | All Grain | 81 | |
| Roggenbier |
12 gal | 5.8% | 16.71 | 1.059 | 1.015 | All Grain | 57 | |
| propia |
10.86 L | 4.8% | 14.44 | 1.051 | 1.014 | All Grain | 63 |
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 | 84 | German | Grain | base malt |
3.5°L
|
38 | 39% | 8% - 90% |
| Rye | 47 | Grain | base malt |
3.5°L
|
38 | 30% | 7% - 83% | |
| Rice Hulls | 40 | Adjunct | other |
0°L
|
0 | 6% | 0% - 14% | |
| Munich - Light 10L | 39 | 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 | 18 | Adjunct | raw |
2.8°L
|
36 | 10% | 3% - 21% | |
| German - Chocolate Rye | 18 | German | Grain | roasted malt |
240°L
|
31 | 5% | 1% - 11% |
| United Kingdom - Maris Otter Pale | 15 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 37% | 15% - 86% |
Hops Used In Roggenbier (German Rye Beer) (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Tettnanger | 31 | 4.5 | 49% | 13% - 100% |
| Saaz | 30 | 3.5 | 34% | 14% - 100% |
| Cascade | 17 | 7 | 34% | 8% - 100% |
| Hallertau Hersbrucker | 17 | 4 | 45% | 19% - 100% |
| Domestic Hallertau | 17 | 3.9 | 43% | 20% - 80% |
| Magnum | 16 | 15 | 32% | 3% - 100% |
| Hallertau Mittelfruh | 13 | 3.75 | 43% | 17% - 100% |
| Perle | 13 | 8.2 | 56% | 17% - 100% |
| Columbus | 12 | 15 | 31% | 13% - 100% |
| Citra | 11 | 11 | 23% | 2% - 51% |
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 | 24 | 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 | 13 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°F |
| Fermentis - Safale - American Ale Yeast US-05 | 10 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Mangrove Jack - Bavarian Wheat Yeast M20 | 9 | Mangrove Jack | Ale | n/a | Low | 73% | 59°F | 86°F |
| Fermentis - Safale-WB06 | 8 | Fermentis / Safale | Ales | High | Low | 78% | 59°F | 75°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 | Water Agt | Mash | 73% | 21% - 100% |
| Gypsum | 11 | Water Agt | Mash | 22% | 0% - 100% |
| Irish Moss | 11 | Fining | Boil | 70% | 0% - 100% |
| Calcium Chloride (dihydrate) | 7 | Water Agt | Mash | 25% | 0% - 66% |
| Lactic acid | 5 | Water Agt | Mash | 63% | 2% - 100% |
| Epsom Salt | 4 | Water Agt | Mash | 9% | 0% - 35% |
| Baking Soda | 3 | Water Agt | Mash | 17% | 0% - 50% |
| Wyeast - Beer Nutrient | 3 | Water Agt | Boil | 8% | 2% - 20% |
| Citric acid | 3 | Water Agt | Mash | 46% | 0% - 100% |
| Coriander Seed | 3 | Spice | Boil | 38% | 0% - 63% |
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