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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 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
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
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%
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