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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 2750
Rye U No?
5.5 gal 5.31% 27.6 1.056 1.015
Partial Mash 2203
2014 - 8/9 - Roggen - German Rye
5 gal 6.01% 20.12 1.060 1.014
All Grain 2199
Rye Bier
5.5 gal 5.65% 21.27 1.057 1.014
All Grain 2117
Rye Beer
5.6 gal 5.44% 34.47 1.056 1.015
BIAB 1831
Roggenbier Ale
5 gal 5.48% 15.31 1.056 1.014
Partial Mash 1704
Rye Row The Wheat When You Can Hop the (Sweet) Leaf
11 gal 5.94% 152.29 1.063 1.018
All Grain 1559
3 Amigos Rye
5 gal 6.04% 38.76 1.063 1.017
All Grain 1346
Joe's German Ryebier
5 gal 5.05% 0 1.051 1.013
Partial Mash 1314
Roggenbier
5.5 gal 6.5% 17.73 1.066 1.017
All Grain 1275

Newest Roggenbier (German Rye Beer) Recipes

Title Size ABV IBU OG FG Color Method Views
Joe Roggenbier
10 gal 6.11% 61.2 1.062 1.016
extract 15
Roggen
3 gal 5.48% 37.99 1.052 1.010
extract 19
Cobber Slobber (Small)
5.5 gal 10.78% 53.65 1.106 1.023
All Grain 24
Rukkiapelsin v1
10 L 6.24% 28.61 1.058 1.010
All Grain 24
Doug's Rogue N' Bier
6 gal 5.49% 15.35 1.054 1.012
All Grain 41
Troggenbier
5.5 gal 5.56% 14.1 1.056 1.013
All Grain 26
rye't on the beach
16 gal 5.24% 10.75 1.051 1.011
All Grain 26
JD's Keg Roller
23 L 6.21% 33.17 1.065 1.017
All Grain 28
Roggenbier
28 L 5.4% 30.83 1.053 1.012
All Grain 42
Seth Roggen Beer
6 gal 7.5% 19.26 1.065 1.008
All Grain 30

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

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Rye 74 German Grain base malt 3.5°L
38 40% 9% - 92%
American - Rye 36 American Grain base malt 3.5°L
38 30% 7% - 83%
German - Pilsner 24 German Grain base malt 1.6°L
38 29% 11% - 66%
American - Pale 2-Row 22 American Grain base malt 1.8°L
37 39% 7% - 74%
German - Munich Light 21 German Grain base malt 6°L
37 29% 5% - 60%
Rice Hulls 20 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 14 German Grain roasted malt 240°L
31 5% 1% - 8%
German - Melanoidin 13 German Grain roasted malt 25°L
37 7% 4% - 15%
German - Pale Ale 11 German Grain base malt 2.3°L
39 24% 7% - 45%

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

Name Recipes Average AA Avg. Usage Usage Range
Saaz 24 3.5 37% 16% - 100%
Tettnanger 23 4.5 51% 13% - 100%
Domestic Hallertau 15 3.9 42% 20% - 80%
Hallertau Hersbrucker 15 4 44% 19% - 100%
Hallertau Mittelfruh 11 3.75 45% 17% - 100%
Magnum 11 15 23% 3% - 40%
Perle 10 8.2 51% 17% - 100%
Cascade 10 7 24% 8% - 45%
Amarillo 8 8.6 23% 2% - 68%
Mount Hood 7 4.8 44% 18% - 100%

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% 3% - 7%
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%
United Kingdom - Crystal Rye 1 United Kingdom Grain crystal malt 90°L
33 44% 44% - 44%
Flaked Wheat 1 Adjunct raw 2°L
34 100% 100% - 100%
United Kingdom - Extra Dark Crystal 160L 1 United Kingdom Grain crystal malt 160°L
33 63% 63% - 63%
American - Rye 1 American Grain base malt 3.5°L
38 40% 40% - 40%
German - CaraMunich I 1 German Grain crystal malt 39°L
34 50% 50% - 50%

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

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Weihenstephan Weizen 3068 16 Wyeast Wheat 0.1 Low 75% 64°F 75°F
White Labs - Hefeweizen Ale Yeast WLP300 15 White Labs Wheat Medium Low 74% 68°F 72°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 - English Ale Yeast S-04 4 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 4 Fermentis / Safale Ale .095 Medium 81% 54°F 77°F
Wyeast - Bavarian Wheat 3056 4 Wyeast Wheat 0.1 Medium 75% 64°F 74°F
Wyeast - American Ale 1056 4 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F
White Labs - Bavarian Weizen Yeast WLP351 3 White Labs Wheat Medium Low 75% 66°F 70°F

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

Name Recipes Type Use Avg. Usage Usage Range
Whirlfloc 9 Fining Boil 72% 21% - 100%
Irish Moss 4 Fining Boil 88% 50% - 100%
Gypsum 3 Water Agt Mash 8% 1% - 22%
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%
Table Salt 2 Water Agt Mash 2% 0% - 4%
Phosphoric acid 1 Water Agt Mash 98% 98% - 98%
Wyeast - Beer Nutrient 1 Water Agt Boil 20% 20% - 20%
Chalk 1 Water Agt Mash 13% 13% - 13%

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