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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 2213
Marble Rye aka Hoss Kvass
5.5 gal 3.75% 0 1.039 1.010
All Grain 1493
Roggenbier
12 L 4.71% 17.8 1.044 1.008
extract 1471
Roggenbier #1
10 L 5.04% 12.93 1.044 1.006
All Grain 1371
Plum Crazy Rye
5.5 gal 8.45% 12.88 1.081 1.016
All Grain 1341
Midtbrygg Roggenbier
25 L 5.1% 15.56 1.053 1.014
All Grain 1207
Breakdown
5.5 gal 5.5% 30.85 1.056 1.014
All Grain 1035
Misty Knight
11.5 gal 4.91% 22.58 1.050 1.013
All Grain 976
Team GB
5 gal 4.43% 13.82 1.046 1.012
extract 935
MALLSEN RYE
25 L 5.54% 15.36 1.056 1.014
BIAB 778

Newest Roggenbier Recipes

Title Size ABV IBU OG FG Color Method Views
Roggen
5.5 gal 4.59% 19.45 1.047 1.012
All Grain 7
Rye Ale
2.25 gal 6.25% 16.16 1.055 1.007
BIAB 11
Roggenbier
5.5 gal 4.9% 17.16 1.051 1.014
All Grain 21
27A - Roggenbier
24 L 4.6% 14.83 1.047 1.012
BIAB 25
Buhanka Hliba
10 L 4.27% 30.74 1.046 1.013
All Grain 23
Roggenbier
26 L 5.51% 13.55 1.055 1.013
All Grain 16
Roggenbier
2.6 gal 5.52% 18.02 1.055 1.013
All Grain 20
Reed's Rye Beer
6 gal 5.86% 19.45 1.058 1.013
All Grain 33
IVB Honey Roggen Rye
6 gal 5.66% 23.46 1.057 1.014
All Grain 60
Roggenbier Centeno
21 L 5.51% 15.71 1.053 1.011
All Grain 58

Fermentables Used In Roggenbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Rye 34 German Grain base malt 3.5°L
38 40% 8% - 58%
Munich - Light 10L 26 Grain specialty malt 10°L
33 25% 6% - 70%
American - Rye 24 American Grain base malt 3.5°L
38 46% 10% - 91%
Rice Hulls 19 Adjunct other 0°L
0 6% 1% - 11%
United Kingdom - Maris Otter Pale 12 United Kingdom Grain base malt 3.75°L
38 29% 7% - 57%
German - Pilsner 11 German Grain base malt 1.6°L
38 35% 14% - 100%
German - CaraMunich I 10 German Grain crystal malt 39°L
34 5% 2% - 11%
American - Caramel / Crystal 120L 8 American Grain crystal malt 120°L
33 4% 2% - 10%
Munich Dark 20L 8 Grain specialty malt 20°L
34 27% 15% - 52%
German - Carafa II 7 German Grain roasted malt 425°L
32 2% 1% - 6%

Hops Used In Roggenbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 17 3.5 27% 13% - 69%
Tettnanger 13 4.5 59% 18% - 81%
Styrian Goldings 6 5.5 45% 25% - 50%
Hallertau Hersbrucker 6 4 55% 25% - 100%
Perle 6 8.2 38% 20% - 66%
Mount Hood 5 4.8 51% 29% - 100%
Hallertau Mittelfruh 5 3.75 58% 33% - 100%
Domestic Hallertau 4 3.9 60% 25% - 100%
Willamette 3 4.5 73% 20% - 100%
Cascade 3 7 32% 4% - 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 12 White Labs Wheat Medium Low 74% 68°F 72°F
Wyeast - Weihenstephan Weizen 3068 6 Wyeast Wheat 0.1 Low 75% 64°F 75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 6 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Imperial Yeast - G01 Stefon 4 Imperial Yeast German Ale Low 73% 63°F 73°F
Danstar - Munich Dry Wheat Yeast 3 Danstar Wheat Medium Medium 75% 64°F 70°F
Mangrove Jack - Bavarian Wheat Yeast M20 3 Mangrove Jack Ale n/a Low 73% 59°F 86°F
Danstar - Munich Classic Wheat Beer Yeast 2 Danstar Wheat .09 Low 75% 63°F 72°F
White Labs - American Hefeweizen Ale Yeast WLP320 2 White Labs Ale Medium Low 72.5% 65°F 69°F
Omega Yeast Labs - HotHead Ale OYL-057 2 Omega Yeast Labs Norwegian Ales 0.11 Medium High 80% 62°F 98°F
Wyeast - German Wheat 3333 2 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 14 Water Agt Mash 32% 0% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 32% 0% - 67%
Calcium Chloride (dihydrate) 5 Water Agt Mash 23% 0% - 52%
Table Salt 4 Water Agt Mash 11% 6% - 20%
Baking Soda 3 Water Agt Mash 18% 0% - 53%
Chalk 3 Water Agt Mash 7% 0% - 21%
Whirlfloc 3 Water Agt Boil 58% 50% - 67%
Epsom Salt 3 Water Agt Mash 11% 0% - 21%
Citric acid 2 Water Agt Mash 25% 16% - 36%
Irish Moss 2 Fining Boil 83% 67% - 100%
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