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Historical Beer - Roggenbier


Top 10 Roggenbier Recipes

Title Size ABV IBU OG FG Color Method Views
Roggenbier
34 L 5.27% 17.93 1.054 1.014
All Grain 1064
Roggenbier
6.5 gal 5.47% 20.22 1.056 1.015
All Grain 898
Plum Crazy Rye
5.5 gal 8.45% 12.88 1.081 1.016
All Grain 801
Marble Rye aka Hoss Kvass
5.5 gal 3.75% 0 1.039 1.01
All Grain 782
Roggenbier #1
10 L 5.04% 12.93 1.044 1.006
All Grain 747
Roggenbier
12 L 4.71% 17.8 1.044 1.008
extract 731
Midtbrygg Roggenbier
25 L 5.3% 15.39 1.055 1.015
All Grain 646
Breakdown
5.5 gal 5.5% 30.85 1.056 1.014
All Grain 625
Misty Knight
11.5 gal 4.91% 22.58 1.05 1.013
All Grain 624
Team GB
5 gal 4.43% 13.82 1.046 1.012
extract 593

Newest Roggenbier Recipes

Title Size ABV IBU OG FG Color Method Views
Roggenbier Braggot
5.5 gal 9.1% 0 1.082 1.012
BIAB 7
Roggenbier
5 gal 6.67% 30.17 1.069 1.018
All Grain 12
Rudolph’s Roggenbier
2.5 gal 5.74% 12.05 1.051 1.007
extract 15
Smoked Roggenbier
17 L 5.51% 18.37 14.0738 3.87669
All Grain 17
Roggen roggen roggen
1 gal 4.1% 33.9 9.294 1.46849
BIAB 17
The Josh
5.5 gal 4.74% 28.79 1.049 1.013
All Grain 21
Roggenbier 2 ways (NB)
10 gal 5.51% 22.16 1.056 1.014
All Grain 30
HB 2018
23 L 6.09% 23.31 1.06 1.014
All Grain 47
Roggenbier
410 L 5.69% 29.21 1.057 1.014
All Grain 31
Rye Rye Rye
5.5 gal 6.22% 25.14 1.062 1.015
All Grain 25

Fermentables Used In Roggenbier Recipes (View More)

Name
Uses
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
Rye
29
German
Grain
Base malt
3.5 °L 
38
40%
8% - 58%
Rye
16
American
Grain
Base malt
3.5 °L 
38
49%
13% - 91%
Rice Hulls
13
Adjunct
Other
0 °L 
0
6%
1% - 11%
Pilsner
10
German
Grain
Base malt
1.6 °L 
38
36%
14% - 100%
Munich Light
10
German
Grain
Base malt
6 °L 
37
22%
10% - 37%
CaraMunich I
9
German
Grain
Crystal malt
39 °L 
34
5%
2% - 11%
Munich - Light 10L
8
American
Grain
Base malt
10 °L 
33
24%
6% - 41%
Maris Otter Pale
6
United Kingdom
Grain
Base malt
3.75 °L 
38
19%
7% - 27%
Caramel / Crystal 120L
6
American
Grain
Crystal malt
120 °L 
33
4%
2% - 10%
Munich Dark
6
German
Grain
Base malt
15.5 °L 
37
29%
15% - 52%

Hops Used In Roggenbier Recipes (View More)

Name Uses Average AA Avg. Usage Usage Range
saaz1226%13% - 69%
Tettnanger104.555%18% - 80%
Perle58.237%20% - 57%
Styrian Goldings45.550%50% - 50%
Hallertau Mittelfruh43.7562%33% - 100%
Mount Hood34.846%29% - 100%
Domestic Hallertau33.950%25% - 75%
Hersbrucker3425%14% - 43%
Hallertau Hersbrucker3450%25% - 100%
Northern Brewer37.846%25% - 75%

Steeping Grains Used In Roggenbier Recipes (View More)

Name Uses Country Category Type Color PPG Avg. Usage Usage Range
Munich - Dark 20L1American
Grain
Base malt20 °L 
33
67%
67% - 67%
Munich - 60L1American
Grain
Base malt60 °L 
33
33%
33% - 33%
CaraHell1German
Grain
Crystal malt11 °L 
34
100%
100% - 100%

Yeasts Used In Roggenbier Recipes (View More)

Name Uses Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Hefeweizen Ale Yeast WLP30010White LabsWheatMediumLow7468°F72°F
Safbrew - Wheat Beer Yeast WB-065Fermentis / SafaleWheat.105Low8654°F77°F
Weihenstephan Weizen 30684WyeastWheat0.1Low7564°F75°F
Munich Dry Wheat Yeast3DanstarWheatMediumMedium7564°F70°F
G01 Stefon3Imperial YeastGerman AleLow7363°F73°F
German Wheat 33332WyeastWheat0.1High7363°F75°F
Hefeweizen IV Ale Yeast WLP3802White LabsWheatMediumLow76.566°F70°F
German Ale 10071WyeastAle0.11Low7555°F68°F
American Hefeweizen Ale Yeast WLP3201White LabsAleMediumLow72.565°F69°F
Nottingham Ale Yeast1DanstarAleMed-HighHigh7757°F70°F
HotHead Ale OYL-0571Omega Yeast LabsNorwegian Ales0.11Medium High8062°F98°F

Other Ingredients Used In Roggenbier Recipes (View More)

Name Uses Type Use Avg. Usage Usage Range
Gypsum6Water AgtMash26%0% - 80%
calcium chloride5Water AgtMash15%0% - 47%
Table Salt3Water AgtMash10%6% - 20%
Irish moss3FiningBoil89%67% - 100%
Yeast nutrient2OtherBoil67%33% - 100%
WhirlFloc2FiningBoil54%50% - 57%
Baking Soda1Water AgtMash0%0% - 0%
Spruce Tips1HerbMash48%19% - 77%
Pasteurized Honey Dissolved1FlavorSecondary29%29% - 29%
wyeast beer nutrient1OtherBoil50%50% - 50%
Fermax Yeast Nutrient1Water AgtBoil83%83% - 83%
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