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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 1862
Marble Rye aka Hoss Kvass
5.5 gal 3.75% 0 1.039 1.010
All Grain 1350
Roggenbier
12 L 4.71% 17.8 1.044 1.008
extract 1258
Plum Crazy Rye
5.5 gal 8.45% 12.88 1.081 1.016
All Grain 1230
Roggenbier #1
10 L 5.04% 12.93 1.044 1.006
All Grain 1216
Midtbrygg Roggenbier
25 L 5.1% 15.56 1.053 1.014
All Grain 1096
Breakdown
5.5 gal 5.5% 30.85 1.056 1.014
All Grain 966
Misty Knight
11.5 gal 4.91% 22.58 1.050 1.013
All Grain 911
Team GB
5 gal 4.43% 13.82 1.046 1.012
extract 879
MALLSEN RYE
25 L 5.54% 15.36 1.056 1.014
BIAB 711

Newest Roggenbier Recipes

Title Size ABV IBU OG FG Color Method Views
Roggenweizen
11.4 L 5.88% 14.07 1.052 1.007
All Grain 5
Stark ryeving mad
25 L 7.11% 14.37 1.074 1.020
All Grain 11
Just Ryet
3.25 gal 5.94% 14.24 1.060 1.015
BIAB 7
Roggenbier
5.5 gal 5.37% 20.76 1.054 1.013
BIAB 25
Roggenbier
40 L 5.48% 11.81 1.056 1.014
extract 25
Roggenbier
5.5 gal 6.12% 19.74 1.053 1.007
All Grain 70
I'll be back - Roggenbier
21 L 5.95% 18.52 1.056 1.011
All Grain 84
Hoglodyte
3 gal 5.33% 22.21 1.055 1.014
All Grain 74
NS rye lager
6 gal 5.16% 17.36 1.053 1.013
All Grain 64
Doug's Rogue N' Bier
12 gal 4.34% 15.27 1.044 1.011
All Grain 69

Fermentables Used In Roggenbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Rye 36 German Grain base malt 3.5°L
38 40% 8% - 58%
American - Rye 32 American Grain base malt 3.5°L
38 47% 10% - 100%
Rice Hulls 19 Adjunct other 0°L
0 6% 1% - 11%
American - Munich - Light 10L 16 American Grain base malt 10°L
33 25% 6% - 70%
German - CaraMunich I 14 German Grain crystal malt 39°L
34 6% 2% - 24%
German - Munich Light 14 German Grain base malt 6°L
37 24% 8% - 46%
United Kingdom - Maris Otter Pale 13 United Kingdom Grain base malt 3.75°L
38 28% 7% - 57%
German - Pilsner 11 German Grain base malt 1.6°L
38 35% 14% - 100%
American - Caramel / Crystal 120L 10 American Grain crystal malt 120°L
33 3% 2% - 10%
American - Pilsner 10 American Grain base malt 1.8°L
37 26% 18% - 57%

Hops Used In Roggenbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 20 3.5 28% 13% - 69%
Tettnanger 15 4.5 59% 18% - 81%
Styrian Goldings 7 5.5 48% 25% - 80%
Hallertau Mittelfruh 7 3.75 56% 33% - 100%
Perle 7 8.2 43% 20% - 100%
Hallertau Hersbrucker 6 4 55% 25% - 100%
Mount Hood 5 4.8 51% 29% - 100%
Cascade 4 7 43% 4% - 100%
Magnum 4 15 45% 6% - 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
United Kingdom - Crystal 90L 1 United Kingdom Grain crystal malt 90°L
33 16% 16% - 16%
American - Munich - Dark 20L 1 American Grain base malt 20°L
33 67% 67% - 67%
United Kingdom - Maris Otter Pale 1 United Kingdom Grain base malt 3.75°L
38 68% 68% - 68%
American - Munich - 60L 1 American Grain base malt 60°L
33 33% 33% - 33%
German - CaraHell 1 German Grain crystal malt 11°L
34 100% 100% - 100%
United Kingdom - Chocolate 1 United Kingdom Grain roasted malt 425°L
34 16% 16% - 16%

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 15 White Labs Wheat Medium Low 74% 68°F 72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 7 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Wyeast - Weihenstephan Weizen 3068 6 Wyeast Wheat 0.1 Low 75% 64°F 75°F
Mangrove Jack - Bavarian Wheat Yeast M20 5 Mangrove Jack Ale n/a Low 73% 59°F 86°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
White Labs - American Hefeweizen Ale Yeast WLP320 2 White Labs Ale Medium Low 72.5% 65°F 69°F
Wyeast - German Wheat 3333 2 Wyeast Wheat 0.1 High 73% 63°F 75°F
Wyeast - Bavarian Wheat 3638 2 Wyeast Wheat 0.1 Low 73% 64°F 75°F
Wyeast - Bavarian Wheat 3056 2 Wyeast Wheat 0.1 Medium 75% 64°F 74°F

Other Ingredients Used In Roggenbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 16 Water Agt Mash 30% 0% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 32% 0% - 67%
Whirlfloc 6 Fining Boil 63% 14% - 96%
Table Salt 5 Water Agt Mash 12% 6% - 20%
Calcium Chloride (dihydrate) 5 Water Agt Mash 19% 0% - 52%
Chalk 4 Water Agt Mash 14% 0% - 36%
Epsom Salt 4 Water Agt Mash 8% 0% - 21%
Baking Soda 3 Water Agt Mash 18% 0% - 53%
Citric acid 3 Water Agt Mash 19% 1% - 36%
Wyeast - Beer Nutrient 3 Water Agt Boil 46% 6% - 100%
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