Historical Beer - Roggenbier

Top 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	1151
Roggenbier	6.5 gal	5.47%	20.22	1.056	1.015		All Grain	1018
Plum Crazy Rye	5.5 gal	8.45%	12.88	1.081	1.016		All Grain	856
Marble Rye aka Hoss Kvass	5.5 gal	3.75%	0	1.039	1.01		All Grain	831
Roggenbier #1	10 L	5.04%	12.93	1.044	1.006		All Grain	802
Roggenbier	12 L	4.71%	17.8	1.044	1.008		extract	770
Midtbrygg Roggenbier	25 L	5.3%	15.39	1.055	1.015		All Grain	692
Misty Knight	11.5 gal	4.91%	22.58	1.05	1.013		All Grain	667
Breakdown	5.5 gal	5.5%	30.85	1.056	1.014		All Grain	652
Team GB	5 gal	4.43%	13.82	1.046	1.012		extract	621

Newest Roggenbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Roggen Ale	10 L	5.62%	22.41	14.0549	3.64128		BIAB	2
Up in smoke	7 gal	5.76%	72.22	1.053	1.009		All Grain	5
27 Roggen Out with My Hops Out	5 gal	7%	41.6	1.071	1.018		BIAB	9
Grim Ryeper	5.5 gal	5.04%	34.9	1.054	1.016		All Grain	15
The Joe Roggenbier Experience	5.5 gal	6.33%	0	1.062	1.014		All Grain	15
Roggenbier Braggot	5.5 gal	9.1%	0	1.082	1.012		BIAB	40
Roggenbier	5 gal	6.67%	30.17	1.069	1.018		All Grain	31
Rudolph’s Roggenbier	2.5 gal	5.74%	12.05	1.051	1.007		extract	37
Smoked Roggenbier	17 L	5.51%	18.37	14.0738	3.87669		All Grain	52
Roggen roggen roggen	1 gal	4.1%	33.9	9.294	1.46849		BIAB	40

Fermentables Used In Roggenbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Rye	33	German	Grain	Base malt	3.5 °L	38	40%	8% - 58%
Rye	18	American	Grain	Base malt	3.5 °L	38	48%	10% - 91%
Rice Hulls	15		Adjunct	Other	0 °L	0	6%	1% - 11%
Munich Light	13	German	Grain	Base malt	6 °L	37	23%	8% - 46%
Pilsner	11	German	Grain	Base malt	1.6 °L	38	35%	14% - 100%
CaraMunich I	10	German	Grain	Crystal malt	39 °L	34	5%	2% - 11%
Munich - Light 10L	9	American	Grain	Base malt	10 °L	33	29%	6% - 70%
Caramel / Crystal 120L	8	American	Grain	Crystal malt	120 °L	33	4%	2% - 10%
CaraMunich II	7	German	Grain	Crystal malt	46 °L	34	8%	4% - 15%
Maris Otter Pale	7	United Kingdom	Grain	Base malt	3.75 °L	38	19%	7% - 27%

Hops Used In Roggenbier Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
Saaz	12	3.3	25%	13% - 69%
Tettnanger	10	4.5	55%	18% - 80%
Perle	6	5.7	39%	20% - 66%
Hallertau Mittelfruh	5	4	58%	33% - 100%
Styrian Goldings	4	5.5	50%	50% - 50%
Hallertau Hersbrucker	3	4.6	50%	25% - 100%
Domestic Hallertau	3	3.9	50%	25% - 75%
Northern Brewer	3	9.3	46%	25% - 75%
Mount Hood	3	4.4	46%	29% - 100%
Cascade	3	6	32%	4% - 100%

Steeping Grains Used In Roggenbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Dark 20L	1	American	Grain	Base malt	20 °L	33	67%	67% - 67%
Munich - 60L	1	American	Grain	Base malt	60 °L	33	33%	33% - 33%
CaraHell	1	German	Grain	Crystal malt	11 °L	34	100%	100% - 100%

Yeasts Used In Roggenbier Recipes (View More)

Name	Uses	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Hefeweizen Ale Yeast WLP300	10	White Labs	Wheat	Medium	Low	74	68°F	72°F
Safbrew - Wheat Beer Yeast WB-06	5	Fermentis / Safale	Wheat	.105	Low	86	54°F	77°F
G01 Stefon	4	Imperial Yeast	German Ale		Low	73	63°F	73°F
Weihenstephan Weizen 3068	4	Wyeast	Wheat	0.1	Low	75	64°F	75°F
Munich Dry Wheat Yeast	3	Danstar	Wheat	Medium	Medium	75	64°F	70°F
German Wheat 3333	2	Wyeast	Wheat	0.1	High	73	63°F	75°F
German Ale/ Kölsch Yeast WLP029	2	White Labs	Ale	Medium	Medium	75	65°F	69°F
Safale - American Ale Yeast US-05	2	Fermentis / Safale	Ale	.095	Medium	81	54°F	77°F
Hefeweizen IV Ale Yeast WLP380	2	White Labs	Wheat	Medium	Low	76.5	66°F	70°F
Bavarian Wheat Yeast M20	2	Mangrove Jack	Ale	n/a	Low	73	59°F	86°F
German Ale 1007	1	Wyeast	Ale	0.11	Low	75	55°F	68°F

Other Ingredients Used In Roggenbier Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Gypsum	8	Water Agt	Mash	23%	0% - 80%
Calcium Chloride	7	Water Agt	Mash	18%	0% - 50%
Table Salt	4	Water Agt	Mash	11%	6% - 20%
Irish Moss	4	Fining	Boil	92%	67% - 100%
Epsom Salt	3	Water Agt	Mash	4%	0% - 13%
WhirlFloc	3	Fining	Boil	58%	50% - 67%
Baking Soda	2	Water Agt	Mash	0%	0% - 0%
yeast nutrient	2	Other	Other	67%	33% - 100%
Protafloc	1	Fining	Boil	99%	99% - 99%
Lactic acid	1	Water Agt	Sparge	99%	99% - 99%
Whirlfloc tablet	1	Fining	Boil	17%	17% - 17%