Historical Beer - Roggenbier
BJCP Style Guide
Top 10 Roggenbier Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| 2023 Roggenbier |
21 L | 5.57% | 16.93 | 1.054 | 1.012 | All Grain | 4478 | |
| Roggenbier |
6.5 gal | 5.47% | 20.22 | 1.056 | 1.015 | All Grain | 3346 | |
| Roggenbier |
12 L | 4.71% | 17.8 | 1.044 | 1.008 | extract | 2125 | |
| Marble Rye aka Hoss Kvass |
5.5 gal | 3.75% | 0 | 1.039 | 1.010 | All Grain | 2093 | |
| Plum Crazy Rye |
5.5 gal | 8.45% | 12.88 | 1.081 | 1.016 | All Grain | 1996 | |
| Roggenbier #1 |
10 L | 5.04% | 12.93 | 1.044 | 1.006 | All Grain | 1982 | |
| Midtbrygg Roggenbier |
25 L | 5.1% | 15.56 | 1.053 | 1.014 | All Grain | 1666 | |
| Misty Knight |
11.5 gal | 4.91% | 22.58 | 1.050 | 1.013 | All Grain | 1612 | |
| Breakdown |
5.5 gal | 5.5% | 30.85 | 1.056 | 1.014 | All Grain | 1479 | |
| MALLSEN RYE |
25 L | 5.54% | 15.36 | 1.056 | 1.014 | BIAB | 1381 |
Newest Roggenbier Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Super Rye |
5.5 gal | 7.16% | 24.17 | 1.072 | 1.018 | BIAB | 34 | |
| Roggenbier |
5.15 gal | 5.61% | 17.12 | 1.049 | 1.006 | All Grain | 146 | |
| Rye'd Downtown |
5 gal | 6.92% | 21.62 | 1.072 | 1.019 | All Grain | 56 | |
| SMASH Cryestal |
3 gal | 4.47% | 15.63 | 1.043 | 1.009 | All Grain | 49 | |
| Rob's Roggenbier |
5.5 gal | 6.29% | 20.15 | 1.054 | 1.006 | All Grain | 175 | |
| Roggenbier |
23 L | 5.59% | 19.85 | 1.053 | 1.011 | All Grain | 131 | |
| Rye Amber Lager |
480 gal | 4.62% | 18.88 | 1.042 | 1.007 | All Grain | 108 | |
| Respite Rye 5.0 |
5.5 gal | 6.57% | 21.03 | 1.060 | 1.010 | BIAB | 101 | |
| Riesenrad Roggen |
11 gal | 6.22% | 20.42 | 1.063 | 1.016 | All Grain | 151 | |
| Rye Motherfucker, Rye! |
4.5 gal | 5.78% | 13.71 | 1.056 | 1.012 | BIAB | 211 |
Fermentables Used In Roggenbier Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Rye | 42 | German | Grain | base malt |
3.5°L
|
38 | 42% | 8% - 93% |
| Rye | 40 | Grain | base malt |
3.5°L
|
38 | 49% | 10% - 100% | |
| Munich - Light 10L | 32 | Grain | specialty malt |
10°L
|
33 | 24% | 6% - 70% | |
| Rice Hulls | 29 | Adjunct | other |
0°L
|
0 | 6% | 1% - 11% | |
| United Kingdom - Maris Otter Pale | 18 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 28% | 7% - 57% |
| German - CaraMunich I | 18 | German | Grain | crystal malt |
39°L
|
34 | 5% | 2% - 24% |
| American - Caramel / Crystal 120L | 17 | American | Grain | crystal malt |
120°L
|
33 | 3% | 2% - 10% |
| 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 |
|---|---|---|---|---|
| Tettnanger | 22 | 4.5 | 55% | 17% - 100% |
| Saaz | 22 | 3.5 | 28% | 13% - 69% |
| Styrian Goldings | 18 | 5.5 | 47% | 17% - 80% |
| Hallertau Mittelfruh | 12 | 3.75 | 53% | 17% - 100% |
| Perle | 9 | 8.2 | 44% | 20% - 100% |
| Hallertau Hersbrucker | 7 | 4 | 47% | 25% - 100% |
| Mount Hood | 7 | 4.8 | 54% | 29% - 100% |
| Magnum | 5 | 15 | 56% | 6% - 100% |
| Cascade | 4 | 7 | 43% | 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 | 19 | 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 | 11 | Wyeast | Wheat | 0.1 | Low | 75% | 64°F | 75°F |
| Mangrove Jack - Bavarian Wheat Yeast M20 | 7 | 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 | |
| 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 |
| Fermentis - Saflager - German Lager Yeast W-34/70 | 3 | Fermentis / Safale | Lagers | .105 | High | 83% | 48°F | 72°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) | 14 | Water Agt | Mash | 18% | 0% - 70% |
| Epsom Salt | 11 | Water Agt | Mash | 8% | 0% - 29% |
| Whirlfloc | 10 | Water Agt | Boil | 43% | 0% - 96% |
| Baking Soda | 8 | Water Agt | Mash | 12% | 0% - 53% |
| Calcium Chloride (dihydrate) | 6 | Water Agt | Mash | 32% | 0% - 67% |
| Calcium Chloride (anhydrous) | 6 | Water Agt | Mash | 15% | 0% - 39% |
| Irish Moss | 6 | Fining | Boil | 69% | 48% - 100% |
| Wyeast - Beer Nutrient | 5 | Other | Boil | 47% | 6% - 100% |
| Chalk | 5 | Water Agt | Mash | 12% | 0% - 36% |
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