Historical Beer - Roggenbier
BJCP Style GuideTop 10 Roggenbier Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Roggenbier |
34 L | 5.27% | 17.93 | 1.054 | 1.014 | All Grain | 1615 | |
| Roggenbier |
6.5 gal | 5.47% | 20.22 | 1.056 | 1.015 | All Grain | 1410 | |
| Marble Rye aka Hoss Kvass |
5.5 gal | 3.75% | 0 | 1.039 | 1.010 | All Grain | 1072 | |
| Roggenbier #1 |
10 L | 5.04% | 12.93 | 1.044 | 1.006 | All Grain | 1053 | |
| Plum Crazy Rye |
5.5 gal | 8.45% | 12.88 | 1.081 | 1.016 | All Grain | 1039 | |
| Roggenbier |
12 L | 4.71% | 17.8 | 1.044 | 1.008 | extract | 985 | |
| Midtbrygg Roggenbier |
25 L | 5.3% | 15.39 | 1.055 | 1.015 | All Grain | 872 | |
| Breakdown |
5.5 gal | 5.5% | 30.85 | 1.056 | 1.014 | All Grain | 792 | |
| Misty Knight |
11.5 gal | 4.91% | 22.58 | 1.050 | 1.013 | All Grain | 788 | |
| Team GB |
5 gal | 4.43% | 13.82 | 1.046 | 1.012 | extract | 753 |
Newest Roggenbier Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| T&T-Roggerbier-V1 |
3.8 L | 5.42% | 17.54 | 1.055 | 1.014 | All Grain | 21 | |
| Awesome Recipe |
2.5 gal | 5.66% | 0 | 1.057 | 1.014 | All Grain | 9 | |
| Roggenbier |
16.5 gal | 6.08% | 0 | 1.061 | 1.015 | All Grain | 11 | |
| Rye Not? |
5.5 gal | 5.62% | 19.86 | 1.056 | 1.013 | BIAB | 13 | |
| Roggenbier |
7 gal | 5.87% | 14.54 | 1.054 | 1.010 | BIAB | 55 | |
| West Yorkshire rye beer |
5.5 gal | 4.37% | 10.23 | 1.047 | 1.014 | BIAB | 45 | |
| No sparge roggenbier |
6 gal | 5.28% | 17.03 | 1.053 | 1.012 | All Grain | 72 | |
| Joe Roggenbier |
5.5 gal | 5.62% | 23.32 | 1.057 | 1.014 | All Grain | 72 | |
| Gone A Rye Roggenbier |
5 gal | 5.54% | 21.08 | 1.058 | 1.016 | All Grain | 46 | |
| Baby's First Roggenbier |
12 L | 5.11% | 18.57 | 1.053 | 1.014 | All Grain | 71 |
Fermentables Used In Roggenbier Recipes (View More)
| Name | ||||||||
|---|---|---|---|---|---|---|---|---|
| German - Rye | 33 | German | Grain | base malt |
3.5°L
|
38 | 41% | 8% - 58% |
| American - Rye | 27 | American | Grain | base malt |
3.5°L
|
38 | 45% | 10% - 91% |
| Rice Hulls | 18 | Adjunct | other |
0°L
|
0 | 6% | 1% - 11% | |
| German - Munich Light | 14 | German | Grain | base malt |
6°L
|
37 | 23% | 8% - 46% |
| American - Munich - Light 10L | 14 | American | Grain | base malt |
10°L
|
33 | 25% | 6% - 70% |
| 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 | 34% | 14% - 100% |
| United Kingdom - Maris Otter Pale | 11 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 26% | 7% - 50% |
| American - Caramel / Crystal 120L | 9 | American | Grain | crystal malt |
120°L
|
33 | 3% | 2% - 10% |
| German - Carafa II | 8 | German | Grain | roasted malt |
425°L
|
32 | 2% | 1% - 6% |
Hops Used In Roggenbier Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 16 | 3.5 | 26% | 13% - 69% |
| Tettnanger | 14 | 4.5 | 58% | 18% - 80% |
| Perle | 7 | 8.2 | 43% | 20% - 100% |
| Hallertau Mittelfruh | 6 | 3.75 | 56% | 33% - 100% |
| Styrian Goldings | 6 | 5.5 | 45% | 25% - 50% |
| Hallertau Hersbrucker | 5 | 4 | 50% | 25% - 100% |
| Mount Hood | 4 | 4.8 | 44% | 29% - 100% |
| Domestic Hallertau | 4 | 3.9 | 60% | 25% - 100% |
| Northern Brewer | 3 | 7.8 | 46% | 25% - 75% |
| Willamette | 3 | 4.5 | 73% | 20% - 100% |
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 | 12 | 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 |
| Fermentis - Safale - German Ale Yeast K-97 | 2 | Fermentis / Safale | Ale | .104 | High | 81% | 54°F | 77°F |
Other Ingredients Used In Roggenbier Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 12 | Water Agt | Mash | 34% | 0% - 100% |
| Calcium Chloride (dihydrate) | 6 | Water Agt | Mash | 32% | 0% - 67% |
| Table Salt | 5 | Water Agt | Mash | 12% | 6% - 20% |
| Whirlfloc | 4 | Water Agt | Boil | 47% | 14% - 67% |
| Calcium Chloride (dihydrate) | 3 | Water Agt | Mash | 13% | 0% - 28% |
| Epsom Salt | 3 | Water Agt | Mash | 11% | 0% - 21% |
| Chalk | 3 | Water Agt | Mash | 12% | 0% - 36% |
| Baking Soda | 2 | Water Agt | Mash | 26% | 0% - 53% |
| Magnesium Chloride | 2 | Water Agt | Mash | 14% | 0% - 28% |
| Citric acid | 2 | Water Agt | Mash | 13% | 1% - 22% |
