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	1229
Roggenbier	6.5 gal	5.47%	20.22	1.056	1.015		All Grain	1111
Marble Rye aka Hoss Kvass	5.5 gal	3.75%	0	1.039	1.01		All Grain	908
Plum Crazy Rye	5.5 gal	8.45%	12.88	1.081	1.016		All Grain	897
Roggenbier #1	10 L	5.04%	12.93	1.044	1.006		All Grain	851
Roggenbier	12 L	4.71%	17.8	1.044	1.008		extract	815
Midtbrygg Roggenbier	25 L	5.3%	15.39	1.055	1.015		All Grain	738
Misty Knight	11.5 gal	4.91%	22.58	1.05	1.013		All Grain	708
Breakdown	5.5 gal	5.5%	30.85	1.056	1.014		All Grain	692
Team GB	5 gal	4.43%	13.82	1.046	1.012		extract	651

Newest Roggenbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Baby's First Roggenbier	12 L	5.11%	18.57	1.053	1.014		All Grain	7
Dead Souls Kvass	5 L	3.8%	20.87	1.035	1.006		BIAB	13
The Seth	5.5 gal	5.07%	28.05	1.053	1.015		All Grain	20
Awesome Recipe	5.5 gal	2.76%	0	1.028	1.007		All Grain	26
Roggen Ale	5 L	5.59%	24.62	13.6526	3.25339		BIAB	43
Up in smoke	7 gal	5.76%	72.22	1.053	1.009		All Grain	23
Roggenbier	21 L	5.37%	15.87	1.055	1.014		All Grain	30
27 Roggen Out with My Hops Out	5 gal	7%	41.6	1.071	1.018		BIAB	28
Grim Ryeper	5.5 gal	5.04%	34.9	1.054	1.016		All Grain	31
The Joe Roggenbier Experience	5.5 gal	6.33%	0	1.062	1.014		All Grain	36

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	23	American	Grain	Base malt	3.5 °L	38	46%	10% - 91%
Rice Hulls	16		Adjunct	Other	0 °L	0	6%	1% - 11%
Munich Light	13	German	Grain	Base malt	6 °L	37	23%	8% - 46%
Munich - Light 10L	11	American	Grain	Base malt	10 °L	33	26%	6% - 70%
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%
Maris Otter Pale	9	United Kingdom	Grain	Base malt	3.75 °L	38	25%	7% - 50%
Caramel / Crystal 120L	8	American	Grain	Crystal malt	120 °L	33	4%	2% - 10%
Liquid Malt ExtractRye	6		Liquid Extract	Extract	9 °L	35	52%	13% - 100%

Hops Used In Roggenbier Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
saaz	13		25%	13% - 69%
Tettnanger	11	4.5	57%	18% - 80%
Perle	7	8.7	43%	20% - 100%
Hallertau Mittelfruh	5	2.7	58%	33% - 100%
Hallertau Hersbrucker	4	4.6	50%	25% - 100%
Mount Hood	4	4.4	44%	29% - 100%
Styrian Goldings	4	5.5	50%	50% - 50%
Domestic Hallertau	3	3.9	50%	25% - 75%
Willamette	3	5.3	73%	20% - 100%
Northern Brewer	3	9.3	46%	25% - 75%

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	11	White Labs	Wheat	Medium	Low	74	68°F	72°F
Weihenstephan Weizen 3068	5	Wyeast	Wheat	0.1	Low	75	64°F	75°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
Bavarian Wheat Yeast M20	3	Mangrove Jack	Ale	n/a	Low	73	59°F	86°F
Munich Dry Wheat Yeast	3	Danstar	Wheat	Medium	Medium	75	64°F	70°F
American Hefeweizen Ale Yeast WLP320	2	White Labs	Ale	Medium	Low	72.5	65°F	69°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
Hefeweizen IV Ale Yeast WLP380	2	White Labs	Wheat	Medium	Low	76.5	66°F	70°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	10	Water Agt	Mash	33%	0% - 100%
calcium chloride	7	Water Agt	Mash	18%	0% - 50%
Table Salt	5	Water Agt	Mash	12%	6% - 20%
Irish Moss	4	Fining	Boil	92%	67% - 100%
Epsom Salt	3	Water Agt	Mash	4%	0% - 13%
Whirlfloc	3	Water Agt	Boil	58%	50% - 67%
Baking Soda	2	Water Agt	Mash	0%	0% - 0%
Chalk	2	Water Agt	Mash	18%	0% - 36%
Yeast nutrient	2	Other	Boil	67%	33% - 100%
Protafloc	1	Fining	Boil	99%	99% - 99%
Lactic acid	1	Water Agt	Sparge	99%	99% - 99%