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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 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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