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	3006
Rye U No?	5.5 gal	5.31%	27.6	1.056	1.015		Partial Mash	2388
Rye Bier	5.5 gal	5.65%	21.27	1.057	1.014		All Grain	2282
Rye Beer	5.6 gal	5.44%	34.47	1.056	1.015		BIAB	2008
Roggenbier Ale	5 gal	5.48%	15.31	1.056	1.014		Partial Mash	1924
Roggenbier	5.5 gal	6.5%	17.73	1.066	1.017		All Grain	1725
Rye Row The Wheat When You Can Hop the (Sweet) Leaf	11 gal	5.94%	152.29	1.063	1.018		All Grain	1661
3 Amigos Rye	5 gal	6.04%	38.76	1.063	1.017		All Grain	1500
Joe's German Ryebier	5 gal	5.05%	0	1.051	1.013		Partial Mash	1451
Ржаное	18 L	4.35%	16.08	1.045	1.011		All Grain	1191

Newest Roggenbier (German Rye Beer) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
roggenbierre	28 L	5.94%	18.35	1.057	1.011		extract	14
Roggenbier	5 gal	6.9%	8.64	1.062	1.010		extract	28
RBC Rye Ale 1	5.5 gal	6.4%	36.46	1.060	1.011		extract	28
Boulevard Rye on Rye	5.5 gal	9.42%	49.22	1.091	1.019		All Grain	117
rye lager	46 gal	5.89%	23.48	1.058	1.013		All Grain	46
Happy Rye Year	5.5 gal	6.78%	15.88	1.067	1.015		All Grain	44
Roggenbier	23 L	5.03%	13.68	1.054	1.015		All Grain	55
Awesome Rye	5.5 gal	8.42%	19.16	1.087	1.023		BIAB	57
Reesman's Rye	2.5 gal	6.06%	16.61	1.062	1.016		Partial Mash	51
Roggen beer	20.8 L	5.61%	29.98	1.052	1.009		All Grain	73

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Rye	76	German	Grain	base malt	3.5°L	38	39%	8% - 92%
American - Rye	38	American	Grain	base malt	3.5°L	38	29%	7% - 83%
German - Pilsner	26	German	Grain	base malt	1.6°L	38	31%	11% - 66%
American - Pale 2-Row	24	American	Grain	base malt	1.8°L	37	39%	7% - 74%
German - Munich Light	23	German	Grain	base malt	6°L	37	29%	4% - 60%
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	15	German	Grain	roasted malt	240°L	31	5%	1% - 11%
German - Melanoidin	13	German	Grain	roasted malt	25°L	37	7%	4% - 15%
German - Pale Ale	12	German	Grain	base malt	2.3°L	39	29%	7% - 65%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Saaz	24	3.5	35%	16% - 100%
Tettnanger	23	4.5	50%	13% - 100%
Hallertau Hersbrucker	16	4	44%	19% - 100%
Domestic Hallertau	15	3.9	42%	20% - 80%
Magnum	12	15	27%	3% - 100%
Perle	11	8.2	53%	17% - 100%
Hallertau Mittelfruh	11	3.75	44%	17% - 100%
Cascade	10	7	24%	8% - 45%
Mount Hood	9	4.8	39%	18% - 100%
Chinook	8	13	21%	2% - 50%

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%
German - Carafa II	2	German	Grain	roasted malt	425°L	32	5%	4% - 7%
German - Rye	2	German	Grain	base malt	3.5°L	38	54%	44% - 64%
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%
German - Munich Light	1	German	Grain	base malt	6°L	37	16%	16% - 16%
United Kingdom - Roasted Barley	1	United Kingdom	Grain	roasted malt	550°L	29	37%	37% - 37%
Flaked Wheat	1		Adjunct	raw	2°L	34	100%	100% - 100%
American - Rye	1	American	Grain	base malt	3.5°L	38	33%	33% - 33%

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	20	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
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	4	Danstar	Ale	Med-High	High	77%	57°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

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Whirlfloc	11	Water Agt	Boil	71%	21% - 100%
Irish Moss	5	Fining	Boil	90%	50% - 100%
Gypsum	5	Water Agt	Mash	10%	0% - 33%
Brewmaster - Calcium Chloride	3	Water Agt	Boil	42%	0% - 100%
Table Salt	3	Water Agt	Mash	1%	0% - 4%
Five Star Chemicals - 5.2 pH Stabilizer	2	Water Agt	Mash	70%	39% - 100%
Epsom Salt	2	Water Agt	Mash	18%	0% - 35%
Lactic acid	1	Water Agt	Mash	99%	99% - 99%
Wyeast - Beer Nutrient	1	Water Agt	Boil	20%	20% - 20%
Chalk	1	Water Agt	Mash	13%	13% - 13%

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