Historical Beer - Roggenbier
BJCP Style GuideTop 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 | 1599 | |
| Marble Rye aka Hoss Kvass |
5.5 gal | 3.75% | 0 | 1.039 | 1.010 | All Grain | 1204 | |
| Plum Crazy Rye |
5.5 gal | 8.45% | 12.88 | 1.081 | 1.016 | All Grain | 1151 | |
| Roggenbier #1 |
10 L | 5.04% | 12.93 | 1.044 | 1.006 | All Grain | 1150 | |
| Roggenbier |
12 L | 4.71% | 17.8 | 1.044 | 1.008 | extract | 1105 | |
| Midtbrygg Roggenbier |
25 L | 5.3% | 15.39 | 1.055 | 1.015 | All Grain | 969 | |
| Breakdown |
5.5 gal | 5.5% | 30.85 | 1.056 | 1.014 | All Grain | 913 | |
| Misty Knight |
11.5 gal | 4.91% | 22.58 | 1.050 | 1.013 | All Grain | 862 | |
| Team GB |
5 gal | 4.43% | 13.82 | 1.046 | 1.012 | extract | 810 | |
| MALLSEN RYE |
25 L | 5.54% | 15.36 | 1.056 | 1.014 | BIAB | 664 |
Newest Roggenbier Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| I'll be back - Roggenbier |
21 L | 5.95% | 18.52 | 1.056 | 1.011 | All Grain | 22 | |
| Hoglodyte |
3 gal | 5.33% | 22.21 | 1.055 | 1.014 | All Grain | 35 | |
| NS rye lager |
6 gal | 5.16% | 17.36 | 1.053 | 1.013 | All Grain | 27 | |
| Doug's Rogue N' Bier |
12 gal | 4.34% | 15.27 | 1.044 | 1.011 | All Grain | 39 | |
| Evie |
5 gal | 5.77% | 24.28 | 1.058 | 1.014 | All Grain | 36 | |
| Rogger One 19LA |
20 L | 6.52% | 17.04 | 1.066 | 1.017 | All Grain | 51 | |
| Awesome Recipe |
2.5 gal | 5.66% | 0 | 1.057 | 1.014 | All Grain | 49 | |
| Roggenbier |
16.5 gal | 6.08% | 0 | 1.061 | 1.015 | All Grain | 88 | |
| Rye Not? |
5.5 gal | 5.62% | 19.86 | 1.056 | 1.013 | BIAB | 73 | |
| Fortunato's Folly |
5.5 gal | 5.92% | 20.15 | 1.058 | 1.013 | All Grain | 69 |
Fermentables Used In Roggenbier Recipes (View More)
| Name | ||||||||
|---|---|---|---|---|---|---|---|---|
| German - Rye | 37 | German | Grain | base malt |
3.5°L
|
38 | 41% | 8% - 58% |
| American - Rye | 30 | American | Grain | base malt |
3.5°L
|
38 | 47% | 10% - 100% |
| Rice Hulls | 20 | Adjunct | other |
0°L
|
0 | 6% | 1% - 11% | |
| American - Munich - Light 10L | 15 | American | Grain | base malt |
10°L
|
33 | 25% | 6% - 70% |
| German - Munich Light | 13 | German | Grain | base malt |
6°L
|
37 | 23% | 8% - 46% |
| United Kingdom - Maris Otter Pale | 13 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 28% | 7% - 57% |
| German - CaraMunich I | 12 | German | Grain | crystal malt |
39°L
|
34 | 7% | 2% - 24% |
| German - Pilsner | 12 | 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% |
| Flaked Rye | 8 | Adjunct | raw |
2.8°L
|
36 | 21% | 4% - 48% |
Hops Used In Roggenbier Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 18 | 3.5 | 27% | 13% - 69% |
| Tettnanger | 15 | 4.5 | 59% | 18% - 80% |
| Styrian Goldings | 7 | 5.5 | 46% | 25% - 50% |
| Hallertau Mittelfruh | 7 | 3.75 | 56% | 33% - 100% |
| Perle | 7 | 8.2 | 43% | 20% - 100% |
| Mount Hood | 5 | 4.8 | 51% | 29% - 100% |
| Hallertau Hersbrucker | 5 | 4 | 50% | 25% - 100% |
| Domestic Hallertau | 4 | 3.9 | 60% | 25% - 100% |
| Magnum | 3 | 15 | 54% | 6% - 100% |
| Sterling | 3 | 8.7 | 23% | 7% - 50% |
Steeping Grains Used In Roggenbier Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| American - Munich - Dark 20L | 1 | American | Grain | base malt |
20°L
|
33 | 67% | 67% - 67% |
| 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% |
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 | 16 | 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 | 5 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°F |
| Mangrove Jack - Bavarian Wheat Yeast M20 | 4 | 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% |
| Calcium Chloride (dihydrate) | 6 | Water Agt | Mash | 15% | 0% - 52% |
| Chalk | 5 | Water Agt | Mash | 12% | 0% - 36% |
| Whirlfloc | 5 | Fining | Boil | 51% | 14% - 67% |
| Table Salt | 5 | Water Agt | Mash | 12% | 6% - 20% |
| Baking Soda | 3 | Water Agt | Mash | 18% | 0% - 53% |
| Citric acid | 3 | Water Agt | Sparge | 19% | 1% - 36% |
| Epsom Salt | 3 | Water Agt | Mash | 11% | 0% - 21% |
| Calcium Chloride (anhydrous) | 2 | Water Agt | Mash | 27% | 21% - 33% |
