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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 3124
Rye U No?
5.5 gal 5.31% 27.6 1.056 1.015
Partial Mash 2466
Rye Bier
5.5 gal 5.65% 21.27 1.057 1.014
All Grain 2382
Rye Beer
5.6 gal 5.44% 34.47 1.056 1.015
BIAB 2067
Roggenbier
5.5 gal 6.5% 17.73 1.066 1.017
All Grain 2062
Roggenbier Ale
5 gal 5.48% 15.31 1.056 1.014
Partial Mash 2034
Rye Row The Wheat When You Can Hop the (Sweet) Leaf
11 gal 5.94% 152.29 1.063 1.018
All Grain 1711
3 Amigos Rye
5 gal 6.04% 38.76 1.063 1.017
All Grain 1556
Joe's German Ryebier
5 gal 5.05% 0 1.051 1.013
Partial Mash 1530
Ржаное
18 L 4.35% 16.08 1.045 1.011
All Grain 1230

Newest Roggenbier (German Rye Beer) Recipes

Title Size ABV IBU OG FG Color Method Views
Roggenweizen
5.5 gal 5.66% 40.89 1.055 1.012
All Grain 19
Awesome Recipe
5.5 gal 5.34% 0 1.054 1.014
All Grain 2
RED RYE-ding HOOD
24 L 5.48% 50.66 1.052 1.010
BIAB 14
Roggenbier
5 gal 7.3% 13.07 1.065 1.009
extract 8
New Campfire
950 L 5.64% 48.72 1.056 1.013
All Grain 5
session rye beer
18 L 4.15% 27.69 1.047 1.015
BIAB 4
Chris's Roggenbier 2
5.5 gal 5.09% 19.94 1.050 1.011
BIAB 73
Tryle and Error
50 L 5.58% 14.47 1.052 1.010
All Grain 12
Casino Rye Ale
25 L 4.01% 0 1.041 1.010
All Grain 14
Roggenbier
11 gal 5.53% 5.71 1.056 1.014
All Grain 16

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Rye 80 German Grain base malt 3.5°L
38 39% 8% - 92%
American - Rye 41 American Grain base malt 3.5°L
38 30% 7% - 83%
American - Pale 2-Row 27 American Grain base malt 1.8°L
37 39% 7% - 74%
German - Pilsner 27 German Grain base malt 1.6°L
38 30% 11% - 66%
German - Munich Light 25 German Grain base malt 6°L
37 26% 4% - 60%
Rice Hulls 24 Adjunct other 0°L
0 6% 0% - 14%
German - Carafa II 18 German Grain roasted malt 425°L
32 2% 1% - 5%
German - Chocolate Rye 15 German Grain roasted malt 240°L
31 5% 1% - 11%
Flaked Rye 14 Adjunct raw 2.8°L
36 9% 3% - 21%
United Kingdom - Maris Otter Pale 13 United Kingdom Grain base malt 3.75°L
38 38% 13% - 75%

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

Name Recipes Average AA Avg. Usage Usage Range
Tettnanger 25 4.5 49% 13% - 100%
Saaz 24 3.5 32% 14% - 75%
Hallertau Hersbrucker 17 4 45% 19% - 100%
Domestic Hallertau 16 3.9 42% 20% - 80%
Magnum 13 15 27% 3% - 100%
Perle 12 8.2 53% 17% - 100%
Cascade 12 7 30% 8% - 100%
Mount Hood 12 4.8 50% 18% - 100%
Hallertau Mittelfruh 12 3.75 44% 17% - 100%
Amarillo 9 8.6 25% 2% - 73%

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%
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%
United Kingdom - Pale Chocolate 1 United Kingdom Grain roasted malt 207°L
33 13% 13% - 13%
German - Carafa I 1 German Grain roasted malt 340°L
32 8% 8% - 8%
Flaked Rye 1 Adjunct raw 2.8°L
36 53% 53% - 53%
Gladfield - Harraways Flaked Wheat 1 NZ Adjunct other 1.6°L
35.4 25% 25% - 25%
German - Munich Light 1 German Grain base malt 6°L
37 16% 16% - 16%

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 17 Wyeast Wheat 0.1 Low 75% 64°F 75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 11 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 7 Fermentis / Safale Ales Low Medium 81% 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
Wyeast - Bavarian Wheat 3056 4 Wyeast Wheat 0.1 Medium 75% 64°F 74°F
Fermentis - Safale - German Ale Yeast K-97 4 Fermentis / Safale Ale .104 High 81% 54°F 77°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 14 Water Agt Mash 76% 21% - 100%
Gypsum 7 Water Agt Mash 10% 0% - 33%
Irish Moss 5 Fining Boil 90% 50% - 100%
Calcium Chloride (dihydrate) 4 Water Agt Mash 21% 1% - 50%
Calcium Chloride (dihydrate) 3 Water Agt Mash 42% 0% - 100%
Table Salt 3 Water Agt Sparge 1% 0% - 4%
Baking Soda 3 Water Agt Mash 17% 0% - 50%
Lactic acid 2 Water Agt Mash 51% 2% - 99%
Five Star Chemicals - 5.2 pH Stabilizer 2 Water Agt Mash 70% 39% - 100%
Wyeast - Beer Nutrient 2 Water Agt Boil 11% 3% - 20%

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