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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 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
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 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%
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