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	1064
Roggenbier	6.5 gal	5.47%	20.22	1.056	1.015		All Grain	898
Plum Crazy Rye	5.5 gal	8.45%	12.88	1.081	1.016		All Grain	801
Marble Rye aka Hoss Kvass	5.5 gal	3.75%	0	1.039	1.01		All Grain	782
Roggenbier #1	10 L	5.04%	12.93	1.044	1.006		All Grain	747
Roggenbier	12 L	4.71%	17.8	1.044	1.008		extract	731
Midtbrygg Roggenbier	25 L	5.3%	15.39	1.055	1.015		All Grain	646
Breakdown	5.5 gal	5.5%	30.85	1.056	1.014		All Grain	625
Misty Knight	11.5 gal	4.91%	22.58	1.05	1.013		All Grain	624
Team GB	5 gal	4.43%	13.82	1.046	1.012		extract	593

Newest Roggenbier Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Roggenbier Braggot	5.5 gal	9.1%	0	1.082	1.012		BIAB	7
Roggenbier	5 gal	6.67%	30.17	1.069	1.018		All Grain	12
Rudolph’s Roggenbier	2.5 gal	5.74%	12.05	1.051	1.007		extract	15
Smoked Roggenbier	17 L	5.51%	18.37	14.0738	3.87669		All Grain	17
Roggen roggen roggen	1 gal	4.1%	33.9	9.294	1.46849		BIAB	17
The Josh	5.5 gal	4.74%	28.79	1.049	1.013		All Grain	21
Roggenbier 2 ways (NB)	10 gal	5.51%	22.16	1.056	1.014		All Grain	30
HB 2018	23 L	6.09%	23.31	1.06	1.014		All Grain	47
Roggenbier	410 L	5.69%	29.21	1.057	1.014		All Grain	31
Rye Rye Rye	5.5 gal	6.22%	25.14	1.062	1.015		All Grain	25

Fermentables Used In Roggenbier Recipes (View More)

Name	Uses	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Rye	29	German	Grain	Base malt	3.5 °L	38	40%	8% - 58%
Rye	16	American	Grain	Base malt	3.5 °L	38	49%	13% - 91%
Rice Hulls	13		Adjunct	Other	0 °L	0	6%	1% - 11%
Pilsner	10	German	Grain	Base malt	1.6 °L	38	36%	14% - 100%
Munich Light	10	German	Grain	Base malt	6 °L	37	22%	10% - 37%
CaraMunich I	9	German	Grain	Crystal malt	39 °L	34	5%	2% - 11%
Munich - Light 10L	8	American	Grain	Base malt	10 °L	33	24%	6% - 41%
Maris Otter Pale	6	United Kingdom	Grain	Base malt	3.75 °L	38	19%	7% - 27%
Caramel / Crystal 120L	6	American	Grain	Crystal malt	120 °L	33	4%	2% - 10%
Munich Dark	6	German	Grain	Base malt	15.5 °L	37	29%	15% - 52%

Hops Used In Roggenbier Recipes (View More)

Name	Uses	Average AA	Avg. Usage	Usage Range
saaz	12		26%	13% - 69%
Tettnanger	10	4.5	55%	18% - 80%
Perle	5	8.2	37%	20% - 57%
Styrian Goldings	4	5.5	50%	50% - 50%
Hallertau Mittelfruh	4	3.75	62%	33% - 100%
Mount Hood	3	4.8	46%	29% - 100%
Domestic Hallertau	3	3.9	50%	25% - 75%
Hersbrucker	3	4	25%	14% - 43%
Hallertau Hersbrucker	3	4	50%	25% - 100%
Northern Brewer	3	7.8	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	10	White Labs	Wheat	Medium	Low	74	68°F	72°F
Safbrew - Wheat Beer Yeast WB-06	5	Fermentis / Safale	Wheat	.105	Low	86	54°F	77°F
Weihenstephan Weizen 3068	4	Wyeast	Wheat	0.1	Low	75	64°F	75°F
Munich Dry Wheat Yeast	3	Danstar	Wheat	Medium	Medium	75	64°F	70°F
G01 Stefon	3	Imperial Yeast	German Ale		Low	73	63°F	73°F
German Wheat 3333	2	Wyeast	Wheat	0.1	High	73	63°F	75°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
American Hefeweizen Ale Yeast WLP320	1	White Labs	Ale	Medium	Low	72.5	65°F	69°F
Nottingham Ale Yeast	1	Danstar	Ale	Med-High	High	77	57°F	70°F
HotHead Ale OYL-057	1	Omega Yeast Labs	Norwegian Ales	0.11	Medium High	80	62°F	98°F

Other Ingredients Used In Roggenbier Recipes (View More)

Name	Uses	Type	Use	Avg. Usage	Usage Range
Gypsum	6	Water Agt	Mash	26%	0% - 80%
calcium chloride	5	Water Agt	Mash	15%	0% - 47%
Table Salt	3	Water Agt	Mash	10%	6% - 20%
Irish moss	3	Fining	Boil	89%	67% - 100%
Yeast nutrient	2	Other	Boil	67%	33% - 100%
WhirlFloc	2	Fining	Boil	54%	50% - 57%
Baking Soda	1	Water Agt	Mash	0%	0% - 0%
Spruce Tips	1	Herb	Mash	48%	19% - 77%
Pasteurized Honey Dissolved	1	Flavor	Secondary	29%	29% - 29%
wyeast beer nutrient	1	Other	Boil	50%	50% - 50%
Fermax Yeast Nutrient	1	Water Agt	Boil	83%	83% - 83%