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Historical Beer - Roggenbier

BJCP Style Guide

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 1317
Roggenbier
6.5 gal 5.47% 20.22 1.056 1.015
All Grain 1201
Marble Rye aka Hoss Kvass
5.5 gal 3.75% 0 1.039 1.010
All Grain 970
Plum Crazy Rye
5.5 gal 8.45% 12.88 1.081 1.016
All Grain 940
Roggenbier #1
10 L 5.04% 12.93 1.044 1.006
All Grain 911
Roggenbier
12 L 4.71% 17.8 1.044 1.008
extract 865
Midtbrygg Roggenbier
25 L 5.3% 15.39 1.055 1.015
All Grain 771
Breakdown
5.5 gal 5.5% 30.85 1.056 1.014
All Grain 737
Misty Knight
11.5 gal 4.91% 22.58 1.050 1.013
All Grain 727
Team GB
5 gal 4.43% 13.82 1.046 1.012
extract 687

Newest Roggenbier Recipes

Title Size ABV IBU OG FG Color Method Views
No sparge roggenbier
6 gal 5.28% 17.03 1.053 1.012
All Grain 9
Joe Roggenbier
5.5 gal 5.62% 23.32 1.057 1.014
All Grain 12
Awesome Recipe
25 L 6.57% 18.35 1.058 1.008
All Grain 10
Baby's First Roggenbier
12 L 5.11% 18.57 1.053 1.014
All Grain 25
Dead Souls Kvass
5 L 5.83% 20.08 1.056 1.012
BIAB 60
The Seth
5.5 gal 5.07% 28.05 1.053 1.015
All Grain 36
Awesome Recipe
5.5 gal 2.76% 0 1.028 1.007
All Grain 46
Roggen Ale
5 L 5.59% 23.03 1.055 1.013
BIAB 63
Up in smoke
7 gal 5.76% 72.22 1.053 1.009
All Grain 40
Roggenbier
21 L 5.37% 15.87 1.055 1.014
All Grain 45

Fermentables Used In Roggenbier Recipes (View More)

Name
Recipes
Country
Category
Type
Color
PPG
Avg. Usage
Usage Range
German - Rye 35 German Grain base malt 3.5°L
38 39% 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%
German - Pilsner 12 German Grain base malt 1.6°L
38 36% 14% - 100%
American - Munich - Light 10L 11 American Grain base malt 10°L
33 26% 6% - 70%
German - CaraMunich I 10 German Grain crystal malt 39°L
34 5% 2% - 11%
United Kingdom - Maris Otter Pale 9 United Kingdom Grain base malt 3.75°L
38 25% 7% - 50%
American - Caramel / Crystal 120L 7 American Grain crystal malt 120°L
33 4% 2% - 10%
German - Munich Dark 6 German Grain base malt 15.5°L
37 29% 15% - 52%

Hops Used In Roggenbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 14 3.5 26% 13% - 69%
Tettnanger 11 4.5 57% 18% - 80%
Perle 8 8.2 44% 20% - 100%
Hallertau Mittelfruh 6 3.75 64% 33% - 100%
Styrian Goldings 5 5.5 50% 50% - 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
White Labs - American Hefeweizen Ale Yeast WLP320 2 White Labs Ale Medium Low 72.5% 65°F 69°F
Wyeast - German Wheat 3333 2 Wyeast Wheat 0.1 High 73% 63°F 75°F
Wyeast - Bavarian Wheat 3638 2 Wyeast Wheat 0.1 Low 73% 64°F 75°F
Danstar - Munich Classic Wheat Beer Yeast 2 Danstar Wheat .09 Low 75% 63°F 72°F

Other Ingredients Used In Roggenbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 11 Water Agt Mash 33% 0% - 100%
Calcium Chloride 8 Water Agt Mash 24% 0% - 67%
Table Salt 5 Water Agt Mash 12% 6% - 20%
Epsom Salt 3 Water Agt Mash 4% 0% - 13%
Whirlfloc 3 Fining Boil 58% 50% - 67%
Irish Moss 3 Fining Boil 89% 67% - 100%
Baking Soda 2 Water Agt Mash 0% 0% - 0%
Chalk 2 Water Agt Mash 18% 0% - 36%
Phosphoric acid 1 Water Agt Mash 100% 100% - 100%
Lactic acid 1 Water Agt Sparge 99% 99% - 99%
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