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 | 1383 | |
| Roggenbier |
6.5 gal | 5.47% | 20.22 | 1.056 | 1.015 | All Grain | 1273 | |
| Marble Rye aka Hoss Kvass |
5.5 gal | 3.75% | 0 | 1.039 | 1.010 | All Grain | 1004 | |
| Plum Crazy Rye |
5.5 gal | 8.45% | 12.88 | 1.081 | 1.016 | All Grain | 963 | |
| Roggenbier #1 |
10 L | 5.04% | 12.93 | 1.044 | 1.006 | All Grain | 951 | |
| Roggenbier |
12 L | 4.71% | 17.8 | 1.044 | 1.008 | extract | 896 | |
| Midtbrygg Roggenbier |
25 L | 5.3% | 15.39 | 1.055 | 1.015 | All Grain | 794 | |
| Breakdown |
5.5 gal | 5.5% | 30.85 | 1.056 | 1.014 | All Grain | 754 | |
| Misty Knight |
11.5 gal | 4.91% | 22.58 | 1.050 | 1.013 | All Grain | 752 | |
| Team GB |
5 gal | 4.43% | 13.82 | 1.046 | 1.012 | extract | 711 |
Newest Roggenbier Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Roggenbier |
7 gal | 5.87% | 14.54 | 1.054 | 1.010 | BIAB | 16 | |
| West Yorkshire rye beer |
5.5 gal | 4.37% | 10.23 | 1.047 | 1.014 | BIAB | 19 | |
| No sparge roggenbier |
6 gal | 5.28% | 17.03 | 1.053 | 1.012 | All Grain | 24 | |
| Joe Roggenbier |
5.5 gal | 5.62% | 23.32 | 1.057 | 1.014 | All Grain | 35 | |
| Roggenbier |
25 L | 5.72% | 10.87 | 1.051 | 1.007 | All Grain | 33 | |
| Gone A Rye Roggenbier |
5 gal | 5.54% | 21.08 | 1.058 | 1.016 | All Grain | 16 | |
| Baby's First Roggenbier |
12 L | 5.11% | 18.57 | 1.053 | 1.014 | All Grain | 40 | |
| Dead Souls Kvass |
5 L | 5.83% | 20.08 | 1.056 | 1.012 | BIAB | 82 | |
| The Seth |
5.5 gal | 5.07% | 28.05 | 1.053 | 1.015 | All Grain | 50 | |
| Awesome Recipe |
5.5 gal | 2.76% | 0 | 1.028 | 1.007 | All Grain | 59 |
Fermentables Used In Roggenbier Recipes (View More)
| Name | ||||||||
|---|---|---|---|---|---|---|---|---|
| German - Rye | 36 | German | Grain | base malt |
3.5°L
|
38 | 40% | 8% - 58% |
| American - Rye | 24 | American | Grain | base malt |
3.5°L
|
38 | 46% | 10% - 91% |
| Rice Hulls | 17 | Adjunct | other |
0°L
|
0 | 6% | 1% - 11% | |
| German - Munich Light | 13 | German | Grain | base malt |
6°L
|
37 | 23% | 8% - 46% |
| American - Munich - Light 10L | 12 | American | Grain | base malt |
10°L
|
33 | 25% | 6% - 70% |
| German - Pilsner | 12 | German | Grain | base malt |
1.6°L
|
38 | 37% | 14% - 100% |
| German - CaraMunich I | 11 | German | Grain | crystal malt |
39°L
|
34 | 7% | 2% - 24% |
| United Kingdom - Maris Otter Pale | 10 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 27% | 7% - 50% |
| American - Caramel / Crystal 120L | 8 | American | Grain | crystal malt |
120°L
|
33 | 3% | 2% - 10% |
| Flaked Rye | 7 | Adjunct | raw |
2.8°L
|
36 | 24% | 4% - 48% |
Hops Used In Roggenbier Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Saaz | 15 | 3.5 | 29% | 13% - 100% |
| Tettnanger | 12 | 4.5 | 56% | 18% - 80% |
| Perle | 8 | 8.2 | 44% | 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% |
| Willamette | 3 | 4.5 | 73% | 20% - 100% |
| Northern Brewer | 3 | 7.8 | 46% | 25% - 75% |
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 | 11 | White Labs | Wheat | Medium | Low | 74% | 68°F | 72°F |
| Fermentis / Safale - Safbrew - Wheat Beer Yeast WB-06 | 6 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°F |
| Wyeast - Weihenstephan Weizen 3068 | 5 | Wyeast | Wheat | 0.1 | Low | 75% | 64°F | 75°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 |
| Wyeast - German Wheat 3333 | 2 | Wyeast | Wheat | 0.1 | High | 73% | 63°F | 75°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 |
| Wyeast - Bavarian Wheat 3638 | 2 | Wyeast | Wheat | 0.1 | Low | 73% | 64°F | 75°F |
Other Ingredients Used In Roggenbier Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 12 | Water Agt | Mash | 32% | 0% - 100% |
| Calcium Chloride (dihydrate) | 8 | Water Agt | Mash | 24% | 0% - 67% |
| Table Salt | 5 | Water Agt | Mash | 12% | 6% - 20% |
| Whirlfloc | 4 | Fining | Boil | 47% | 14% - 67% |
| Epsom Salt | 3 | Water Agt | Mash | 4% | 0% - 13% |
| Irish Moss | 3 | Fining | Boil | 89% | 67% - 100% |
| Baking Soda | 2 | Water Agt | Mash | 0% | 0% - 0% |
| Citric acid | 2 | Water Agt | Sparge | 13% | 1% - 22% |
| Chalk | 2 | Water Agt | Mash | 18% | 0% - 36% |
| Calcium Chloride (dihydrate) | 1 | Water Agt | Mash | 28% | 28% - 28% |
