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Historical Beer - Roggenbier

BJCP Style Guide

Top 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%

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