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 3704
Roggenbier
12 L 4.71% 17.8 1.044 1.008
extract 2382
Marble Rye aka Hoss Kvass
5.5 gal 3.75% 0 1.039 1.010
All Grain 2295
Plum Crazy Rye
5.5 gal 8.45% 12.88 1.081 1.016
All Grain 2231
Roggenbier #1
10 L 5.04% 12.93 1.044 1.006
All Grain 2197
Midtbrygg Roggenbier
25 L 5.1% 15.56 1.053 1.014
All Grain 2036
Misty Knight
11.5 gal 4.91% 22.58 1.050 1.013
All Grain 1913
Breakdown
5.5 gal 5.5% 30.85 1.056 1.014
All Grain 1656
MALLSEN RYE
25 L 5.54% 15.36 1.056 1.014
BIAB 1636
Team GB
5 gal 4.43% 13.82 1.046 1.012
extract 1418

Newest Roggenbier Recipes

Title Size ABV IBU OG FG Color Method Views
Norwegian Birtch Raw Ale
23 L 6.32% 0 1.060 1.012
All Grain 9
Peasant Fare
35 gal 5.25% 14.35 1.049 1.009
All Grain 36
Trying OBC recipe 4
20 L 4.77% 32.45 1.043 1.007
All Grain 67
Roggenbier
10 gal 5.7% 20.11 1.054 1.011
All Grain 170
Roggenbraggot
6 gal 4.73% 18.2 1.051 1.014
BIAB 35
Roggenbier Base - Pumpkin
100 gal 5.16% 18.47 1.047 1.008
All Grain 71
Seven Seas of Rye
10 gal 5.61% 21.51 1.062 1.019
extract 100
roggenbier
5.5 gal 5.23% 19.96 1.053 1.013
Partial Mash 147
Pats Mystery Rye
5.5 gal 9.54% 45.96 1.089 1.016
All Grain 608
Ollebrod Rye Ale
5.5 gal 5.04% 10.7 1.049 1.011
All Grain 165

Fermentables Used In Roggenbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Rye 43 German Grain base malt 3.5°L
38 42% 8% - 93%
Rye 40 Grain base malt 3.5°L
38 48% 10% - 100%
Munich - Light 10L 32 Grain specialty malt 10°L
33 25% 6% - 70%
Rice Hulls 31 Adjunct other 0°L
0 6% 1% - 12%
United Kingdom - Maris Otter Pale 20 United Kingdom Grain base malt 3.75°L
38 31% 7% - 60%
American - Caramel / Crystal 120L 18 American Grain crystal malt 120°L
33 3% 2% - 10%
German - CaraMunich I 17 German Grain crystal malt 39°L
34 5% 2% - 24%
German - Pilsner 14 German Grain base malt 1.6°L
38 33% 13% - 100%
German - Carafa I 12 German Grain roasted malt 340°L
32 2% 2% - 3%
American - Pilsner 12 American Grain base malt 1.8°L
37 27% 18% - 57%

Hops Used In Roggenbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Styrian Goldings 22 5.5 46% 17% - 80%
Saaz 22 3.5 28% 13% - 69%
Tettnanger 20 4.5 57% 17% - 100%
Hallertau Mittelfruh 13 3.75 53% 17% - 100%
Perle 10 8.2 45% 20% - 100%
Hallertau Hersbrucker 8 4 44% 17% - 100%
Magnum 7 15 60% 6% - 100%
Mount Hood 7 4.8 54% 29% - 100%
Cascade 5 7 42% 4% - 100%
Domestic Hallertau 4 3.9 60% 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 13 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 4 Lallemand Ales High Low 78% 64°F 72°F
Imperial Yeast - G01 Stefon 4 Imperial Yeast German Ale Low 73% 63°F 73°F
White Labs - Bavarian Weizen Yeast WLP351 3 White Labs Wheat Medium Low 75% 66°F 70°F
White Labs - Hefeweizen IV Ale Yeast WLP380 3 White Labs Wheat Medium Low 76.5% 66°F 70°F
Wyeast - German Wheat 3333 3 Wyeast Wheat 0.1 High 73% 63°F 75°F
Danstar - Munich Dry Wheat Yeast 3 Danstar Wheat Medium Medium 75% 64°F 70°F

Other Ingredients Used In Roggenbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 25 Water Agt Mash 25% 0% - 100%
Calcium Chloride (dihydrate) 15 Water Agt Mash 18% 0% - 70%
Epsom Salt 13 Water Agt Mash 10% 0% - 40%
Baking Soda 10 Water Agt Whirlpool 15% 0% - 60%
Whirlfloc 9 Water Agt Boil 47% 0% - 96%
Calcium Chloride (anhydrous) 7 Water Agt Mash 29% 0% - 100%
Lactic acid 7 Water Agt Mash 62% 0% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 32% 0% - 67%
Chalk 6 Water Agt Mash 10% 0% - 36%
Irish Moss 6 Fining Boil 69% 48% - 100%

Photos