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 | 2812 | |
| Roggenbier |
12 L | 4.71% | 17.8 | 1.044 | 1.008 | extract | 1821 | |
| Marble Rye aka Hoss Kvass |
5.5 gal | 3.75% | 0 | 1.039 | 1.010 | All Grain | 1812 | |
| Roggenbier #1 |
10 L | 5.04% | 12.93 | 1.044 | 1.006 | All Grain | 1689 | |
| Plum Crazy Rye |
5.5 gal | 8.45% | 12.88 | 1.081 | 1.016 | All Grain | 1610 | |
| Midtbrygg Roggenbier |
25 L | 5.1% | 15.56 | 1.053 | 1.014 | All Grain | 1436 | |
| Breakdown |
5.5 gal | 5.5% | 30.85 | 1.056 | 1.014 | All Grain | 1253 | |
| Misty Knight |
11.5 gal | 4.91% | 22.58 | 1.050 | 1.013 | All Grain | 1177 | |
| MALLSEN RYE |
25 L | 5.54% | 15.36 | 1.056 | 1.014 | BIAB | 1159 | |
| Team GB |
5 gal | 4.43% | 13.82 | 1.046 | 1.012 | extract | 1110 |
Newest Roggenbier Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Awesome Recipe |
5 gal | 4.52% | 26.29 | 1.044 | 1.010 | All Grain | 27 | |
| Rye Lager |
3.5 gal | 6.17% | 13.25 | 1.056 | 1.009 | All Grain | 65 | |
| Duke's Dark Decree |
3 gal | 4.75% | 13.63 | 1.047 | 1.011 | All Grain | 91 | |
| Cab Sauv 2 |
6 gal | 8.27% | 30.67 | 1.080 | 1.017 | All Grain | 116 | |
| Roggenbier |
2800 L | 5.01% | 19.12 | 1.047 | 1.008 | All Grain | 71 | |
| Roggenbier |
5.5 gal | 6.98% | 11.01 | 1.070 | 1.017 | All Grain | 90 | |
| Best Roggenbier Lager |
5.5 gal | 6.56% | 27.24 | 1.060 | 1.010 | BIAB | 75 | |
| Sagstuens rugøl |
55 L | 5.07% | 17.06 | 1.048 | 1.009 | All Grain | 122 | |
| roggenbier |
24 L | 5.51% | 14.16 | 1.056 | 1.014 | All Grain | 91 | |
| Roggenbier |
5 gal | 5.93% | 19.04 | 1.060 | 1.015 | All Grain | 106 |
Fermentables Used In Roggenbier Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Rye | 36 | German | Grain | base malt |
3.5°L
|
38 | 40% | 8% - 58% |
| American - Rye | 34 | American | Grain | base malt |
3.5°L
|
38 | 49% | 10% - 100% |
| Munich - Light 10L | 29 | Grain | specialty malt |
10°L
|
33 | 25% | 6% - 70% | |
| Rice Hulls | 23 | Adjunct | other |
0°L
|
0 | 6% | 1% - 11% | |
| German - CaraMunich I | 15 | German | Grain | crystal malt |
39°L
|
34 | 5% | 2% - 24% |
| United Kingdom - Maris Otter Pale | 14 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 29% | 7% - 57% |
| German - Pilsner | 14 | German | Grain | base malt |
1.6°L
|
38 | 33% | 13% - 100% |
| American - Pilsner | 11 | American | Grain | base malt |
1.8°L
|
37 | 27% | 18% - 57% |
| American - Caramel / Crystal 120L | 11 | American | Grain | crystal malt |
120°L
|
33 | 3% | 2% - 10% |
| German - Carafa II | 10 | 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 | 21 | 3.5 | 27% | 13% - 69% |
| Tettnanger | 18 | 4.5 | 61% | 18% - 100% |
| Styrian Goldings | 12 | 5.5 | 49% | 21% - 80% |
| Hallertau Mittelfruh | 9 | 3.75 | 53% | 17% - 100% |
| Perle | 9 | 8.2 | 44% | 20% - 100% |
| Mount Hood | 6 | 4.8 | 49% | 29% - 100% |
| Magnum | 5 | 15 | 56% | 6% - 100% |
| Hallertau Hersbrucker | 5 | 4 | 50% | 25% - 100% |
| Cascade | 4 | 7 | 43% | 4% - 100% |
| Domestic Hallertau | 4 | 3.9 | 60% | 25% - 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 | 17 | White Labs | Wheat | Medium | Low | 74% | 68°F | 72°F |
| Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 10 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°F |
| Wyeast - Weihenstephan Weizen 3068 | 7 | Wyeast | Wheat | 0.1 | Low | 75% | 64°F | 75°F |
| Mangrove Jack - Bavarian Wheat Yeast M20 | 5 | 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 | |
| Wyeast - German Wheat 3333 | 3 | Wyeast | Wheat | 0.1 | High | 73% | 63°F | 75°F |
| Danstar - Munich Dry Wheat Yeast | 3 | Danstar | Wheat | Medium | Medium | 75% | 64°F | 70°F |
| White Labs - Bavarian Weizen Yeast WLP351 | 2 | White Labs | Wheat | Medium | Low | 75% | 66°F | 70°F |
| Fermentis - Saflager - German Lager Yeast W-34/70 | 2 | Fermentis / Safale | Lagers | .105 | High | 83% | 48°F | 72°F |
| White Labs - American Hefeweizen Ale Yeast WLP320 | 2 | White Labs | Ale | Medium | Low | 72.5% | 65°F | 69°F |
Other Ingredients Used In Roggenbier Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 20 | Water Agt | Mash | 30% | 0% - 100% |
| Calcium Chloride (dihydrate) | 9 | Water Agt | Mash | 21% | 0% - 70% |
| Epsom Salt | 7 | Water Agt | Mash | 5% | 0% - 21% |
| Calcium Chloride (dihydrate) | 6 | Water Agt | Mash | 32% | 0% - 67% |
| Whirlfloc | 6 | Fining | Boil | 46% | 3% - 94% |
| Baking Soda | 5 | Water Agt | Mash | 11% | 0% - 53% |
| Table Salt | 5 | Water Agt | Mash | 12% | 6% - 20% |
| Chalk | 4 | Water Agt | Mash | 14% | 0% - 36% |
| Wyeast - Beer Nutrient | 4 | Water Agt | Boil | 47% | 6% - 100% |
| Irish Moss | 3 | Fining | Boil | 71% | 48% - 100% |
Photos
