Historical Beer - Roggenbier - Beer Recipes | Brewer's Friend
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Historical Beer - Roggenbier


BJCP Style Guide

Top 10 Roggenbier Recipes

Title Size ABV IBU OG FG Color Method Views
Roggenbier
6.5 gal 5.47% 20.22 1.056 1.015
All Grain 4254
Roggenbier
12 L 4.71% 17.8 1.044 1.008
extract 2860
Marble Rye aka Hoss Kvass
5.5 gal 3.75% 0 1.039 1.010
All Grain 2676
Plum Crazy Rye
5.5 gal 8.45% 12.88 1.081 1.016
All Grain 2570
Roggenbier #1
10 L 5.04% 12.93 1.044 1.006
All Grain 2473
Midtbrygg Roggenbier
25 L 5.1% 15.56 1.053 1.014
All Grain 2380
Misty Knight
11.5 gal 4.91% 22.58 1.050 1.013
All Grain 2296
MALLSEN RYE
25 L 5.54% 15.36 1.056 1.014
BIAB 2096
Breakdown
5.5 gal 5.5% 30.85 1.056 1.014
All Grain 1946
Team GB
5 gal 4.43% 13.82 1.046 1.012
extract 1661

Newest Roggenbier Recipes

Title Size ABV IBU OG FG Color Method Views
Roggenbier
22 L 5.21% 17.22 1.053 1.013
All Grain 2
Roggenbier (BIAB keg ferment)
4.2 gal 5.13% 12.02 1.049 1.010
All Grain 22
Bro Roggen bier
5 gal 6.49% 17.1 1.067 1.018
BIAB 87
Yes Rye
5 gal 5.1% 18.78 1.054 1.016
All Grain 56
Roggenbier
7 gal 6.19% 22.08 1.060 1.012
BIAB 77
Roggenbier
15.5 gal 5.03% 18.05 1.051 1.013
All Grain 164
Roggenbier
5.25 gal 6.33% 22.78 1.063 1.015
All Grain 110
ZephyrRougenBier 2025
5 gal 5.35% 23.53 1.061 1.020
All Grain 180
Bier, Roggenbier
5.5 gal 6.43% 20.06 1.064 1.015
All Grain 101
Roggenbier 3.75 Gal
3.75 gal 6.79% 23.44 1.065 1.014
BIAB 107

Fermentables Used In Roggenbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Rye 44 German Grain base malt 3.5°L
38 42% 8% - 93%
Rye 43 Grain base malt 3.5°L
38 48% 10% - 100%
Rice Hulls 38 Adjunct other 0°L
0 6% 1% - 12%
Munich - Light 10L 32 Grain specialty malt 10°L
33 25% 6% - 70%
United Kingdom - Maris Otter Pale 21 United Kingdom Grain base malt 3.75°L
38 32% 7% - 60%
American - Caramel / Crystal 120L 19 American Grain crystal malt 120°L
33 3% 2% - 10%
German - CaraMunich I 18 German Grain crystal malt 39°L
34 5% 2% - 24%
German - Pilsner 15 German Grain base malt 1.6°L
38 32% 13% - 100%
German - Carafa I 14 German Grain roasted malt 340°L
32 2% 1% - 3%
Flaked Rye 13 Adjunct raw 2.8°L
36 13% 4% - 40%

Hops Used In Roggenbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 26 3.5 30% 13% - 69%
Styrian Goldings 22 5.5 46% 17% - 80%
Tettnanger 21 4.5 60% 17% - 100%
Hallertau Mittelfruh 16 3.75 51% 17% - 100%
Perle 10 8.2 45% 20% - 100%
Mount Hood 8 4.8 50% 25% - 100%
Magnum 8 15 53% 6% - 100%
Hallertau Hersbrucker 8 4 44% 17% - 100%
Cascade 5 7 42% 4% - 100%
Domestic Hallertau 5 3.9 58% 25% - 100%

Steeping Grains Used In Roggenbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range

Yeasts Used In Roggenbier Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
White Labs - Hefeweizen Ale Yeast WLP300 21 White Labs Wheat Medium Low 74% 68°F 72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 14 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Wyeast - Weihenstephan Weizen 3068 12 Wyeast Wheat 0.1 Low 75% 64°F 75°F
Mangrove Jack - Bavarian Wheat Yeast M20 8 Mangrove Jack Ale n/a Low 73% 59°F 86°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST 6 Lallemand Ales High Low 78% 64°F 72°F
Imperial Yeast - G01 Stefon 6 Imperial Yeast German Ale Low 73% 63°F 73°F
Fermentis - Saflager - German Lager Yeast W-34/70 4 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Fermentis - Safale-WB06 3 Fermentis / Safale Ales High Low 78% 59°F 75°F
Danstar - Munich Dry Wheat Yeast 3 Danstar Wheat Medium Medium 75% 64°F 70°F
Wyeast - German Wheat 3333 3 Wyeast Wheat 0.1 High 73% 63°F 75°F

Other Ingredients Used In Roggenbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 26 Water Agt Mash 24% 0% - 100%
Calcium Chloride (dihydrate) 16 Water Agt Mash 21% 0% - 70%
Epsom Salt 15 Water Agt Mash 12% 0% - 40%
Whirlfloc 13 Fining Boil 62% 0% - 100%
Baking Soda 11 Water Agt Mash 14% 0% - 60%
Lactic acid 11 Water Agt Mash 68% 0% - 100%
Calcium Chloride (anhydrous) 8 Water Agt Mash 30% 0% - 100%
Chalk 8 Water Agt Mash 22% 0% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 32% 0% - 67%
Irish Moss 6 Fining Boil 69% 48% - 100%

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