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 | 2213 | |
| Marble Rye aka Hoss Kvass |
5.5 gal | 3.75% | 0 | 1.039 | 1.010 | All Grain | 1493 | |
| Roggenbier |
12 L | 4.71% | 17.8 | 1.044 | 1.008 | extract | 1471 | |
| Roggenbier #1 |
10 L | 5.04% | 12.93 | 1.044 | 1.006 | All Grain | 1371 | |
| Plum Crazy Rye |
5.5 gal | 8.45% | 12.88 | 1.081 | 1.016 | All Grain | 1341 | |
| Midtbrygg Roggenbier |
25 L | 5.1% | 15.56 | 1.053 | 1.014 | All Grain | 1207 | |
| Breakdown |
5.5 gal | 5.5% | 30.85 | 1.056 | 1.014 | All Grain | 1035 | |
| Misty Knight |
11.5 gal | 4.91% | 22.58 | 1.050 | 1.013 | All Grain | 976 | |
| Team GB |
5 gal | 4.43% | 13.82 | 1.046 | 1.012 | extract | 935 | |
| MALLSEN RYE |
25 L | 5.54% | 15.36 | 1.056 | 1.014 | BIAB | 778 |
Newest Roggenbier Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Roggen |
5.5 gal | 4.59% | 19.45 | 1.047 | 1.012 | All Grain | 7 | |
| Rye Ale |
2.25 gal | 6.25% | 16.16 | 1.055 | 1.007 | BIAB | 11 | |
| Roggenbier |
5.5 gal | 4.9% | 17.16 | 1.051 | 1.014 | All Grain | 21 | |
| 27A - Roggenbier |
24 L | 4.6% | 14.83 | 1.047 | 1.012 | BIAB | 25 | |
| Buhanka Hliba |
10 L | 4.27% | 30.74 | 1.046 | 1.013 | All Grain | 23 | |
| Roggenbier |
26 L | 5.51% | 13.55 | 1.055 | 1.013 | All Grain | 16 | |
| Roggenbier |
2.6 gal | 5.52% | 18.02 | 1.055 | 1.013 | All Grain | 20 | |
| Reed's Rye Beer |
6 gal | 5.86% | 19.45 | 1.058 | 1.013 | All Grain | 33 | |
| IVB Honey Roggen Rye |
6 gal | 5.66% | 23.46 | 1.057 | 1.014 | All Grain | 60 | |
| Roggenbier Centeno |
21 L | 5.51% | 15.71 | 1.053 | 1.011 | All Grain | 58 |
Fermentables Used In Roggenbier Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Rye | 34 | German | Grain | base malt |
3.5°L
|
38 | 40% | 8% - 58% |
| Munich - Light 10L | 26 | Grain | specialty malt |
10°L
|
33 | 25% | 6% - 70% | |
| American - Rye | 24 | American | Grain | base malt |
3.5°L
|
38 | 46% | 10% - 91% |
| Rice Hulls | 19 | Adjunct | other |
0°L
|
0 | 6% | 1% - 11% | |
| United Kingdom - Maris Otter Pale | 12 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 29% | 7% - 57% |
| German - Pilsner | 11 | German | Grain | base malt |
1.6°L
|
38 | 35% | 14% - 100% |
| German - CaraMunich I | 10 | German | Grain | crystal malt |
39°L
|
34 | 5% | 2% - 11% |
| American - Caramel / Crystal 120L | 8 | American | Grain | crystal malt |
120°L
|
33 | 4% | 2% - 10% |
| Munich Dark 20L | 8 | Grain | specialty malt |
20°L
|
34 | 27% | 15% - 52% | |
| German - Carafa II | 7 | 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 | 17 | 3.5 | 27% | 13% - 69% |
| Tettnanger | 13 | 4.5 | 59% | 18% - 81% |
| Styrian Goldings | 6 | 5.5 | 45% | 25% - 50% |
| Hallertau Hersbrucker | 6 | 4 | 55% | 25% - 100% |
| Perle | 6 | 8.2 | 38% | 20% - 66% |
| Mount Hood | 5 | 4.8 | 51% | 29% - 100% |
| Hallertau Mittelfruh | 5 | 3.75 | 58% | 33% - 100% |
| Domestic Hallertau | 4 | 3.9 | 60% | 25% - 100% |
| Willamette | 3 | 4.5 | 73% | 20% - 100% |
| Cascade | 3 | 7 | 32% | 4% - 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 | 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 | 6 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°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 |
| Mangrove Jack - Bavarian Wheat Yeast M20 | 3 | Mangrove Jack | Ale | n/a | Low | 73% | 59°F | 86°F |
| Danstar - Munich Classic Wheat Beer Yeast | 2 | Danstar | Wheat | .09 | Low | 75% | 63°F | 72°F |
| White Labs - American Hefeweizen Ale Yeast WLP320 | 2 | White Labs | Ale | Medium | Low | 72.5% | 65°F | 69°F |
| Omega Yeast Labs - HotHead Ale OYL-057 | 2 | Omega Yeast Labs | Norwegian Ales | 0.11 | Medium High | 80% | 62°F | 98°F |
| Wyeast - German Wheat 3333 | 2 | Wyeast | Wheat | 0.1 | High | 73% | 63°F | 75°F |
Other Ingredients Used In Roggenbier Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 14 | Water Agt | Mash | 32% | 0% - 100% |
| Calcium Chloride (dihydrate) | 6 | Water Agt | Mash | 32% | 0% - 67% |
| Calcium Chloride (dihydrate) | 5 | Water Agt | Mash | 23% | 0% - 52% |
| Table Salt | 4 | Water Agt | Mash | 11% | 6% - 20% |
| Baking Soda | 3 | Water Agt | Mash | 18% | 0% - 53% |
| Chalk | 3 | Water Agt | Mash | 7% | 0% - 21% |
| Whirlfloc | 3 | Water Agt | Boil | 58% | 50% - 67% |
| Epsom Salt | 3 | Water Agt | Mash | 11% | 0% - 21% |
| Citric acid | 2 | Water Agt | Mash | 25% | 16% - 36% |
| Irish Moss | 2 | Fining | Boil | 83% | 67% - 100% |
