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Historical Beer - Roggenbier


BJCP Style Guide

Top 10 Roggenbier Recipes

Title Size ABV IBU OG FG Color Method Views
2023 Roggenbier
21 L 5.57% 16.93 1.054 1.012
All Grain 4478
Roggenbier
6.5 gal 5.47% 20.22 1.056 1.015
All Grain 3346
Roggenbier
12 L 4.71% 17.8 1.044 1.008
extract 2125
Marble Rye aka Hoss Kvass
5.5 gal 3.75% 0 1.039 1.010
All Grain 2093
Plum Crazy Rye
5.5 gal 8.45% 12.88 1.081 1.016
All Grain 1996
Roggenbier #1
10 L 5.04% 12.93 1.044 1.006
All Grain 1982
Midtbrygg Roggenbier
25 L 5.1% 15.56 1.053 1.014
All Grain 1666
Misty Knight
11.5 gal 4.91% 22.58 1.050 1.013
All Grain 1612
Breakdown
5.5 gal 5.5% 30.85 1.056 1.014
All Grain 1479
MALLSEN RYE
25 L 5.54% 15.36 1.056 1.014
BIAB 1381

Newest Roggenbier Recipes

Title Size ABV IBU OG FG Color Method Views
Super Rye
5.5 gal 7.16% 24.17 1.072 1.018
BIAB 34
Roggenbier
5.15 gal 5.61% 17.12 1.049 1.006
All Grain 146
Rye'd Downtown
5 gal 6.92% 21.62 1.072 1.019
All Grain 56
SMASH Cryestal
3 gal 4.47% 15.63 1.043 1.009
All Grain 49
Rob's Roggenbier
5.5 gal 6.29% 20.15 1.054 1.006
All Grain 175
Roggenbier
23 L 5.59% 19.85 1.053 1.011
All Grain 131
Rye Amber Lager
480 gal 4.62% 18.88 1.042 1.007
All Grain 108
Respite Rye 5.0
5.5 gal 6.57% 21.03 1.060 1.010
BIAB 101
Riesenrad Roggen
11 gal 6.22% 20.42 1.063 1.016
All Grain 151
Rye Motherfucker, Rye!
4.5 gal 5.78% 13.71 1.056 1.012
BIAB 211

Fermentables Used In Roggenbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Rye 42 German Grain base malt 3.5°L
38 42% 8% - 93%
Rye 40 Grain base malt 3.5°L
38 49% 10% - 100%
Munich - Light 10L 32 Grain specialty malt 10°L
33 24% 6% - 70%
Rice Hulls 29 Adjunct other 0°L
0 6% 1% - 11%
United Kingdom - Maris Otter Pale 18 United Kingdom Grain base malt 3.75°L
38 28% 7% - 57%
German - CaraMunich I 18 German Grain crystal malt 39°L
34 5% 2% - 24%
American - Caramel / Crystal 120L 17 American Grain crystal malt 120°L
33 3% 2% - 10%
German - Pilsner 14 German Grain base malt 1.6°L
38 33% 13% - 100%
German - Carafa I 12 German Grain roasted malt 340°L
32 2% 2% - 3%
American - Pilsner 12 American Grain base malt 1.8°L
37 27% 18% - 57%

Hops Used In Roggenbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Tettnanger 22 4.5 55% 17% - 100%
Saaz 22 3.5 28% 13% - 69%
Styrian Goldings 18 5.5 47% 17% - 80%
Hallertau Mittelfruh 12 3.75 53% 17% - 100%
Perle 9 8.2 44% 20% - 100%
Hallertau Hersbrucker 7 4 47% 25% - 100%
Mount Hood 7 4.8 54% 29% - 100%
Magnum 5 15 56% 6% - 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 19 White Labs Wheat Medium Low 74% 68°F 72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 14 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Wyeast - Weihenstephan Weizen 3068 11 Wyeast Wheat 0.1 Low 75% 64°F 75°F
Mangrove Jack - Bavarian Wheat Yeast M20 7 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
White Labs - Bavarian Weizen Yeast WLP351 3 White Labs Wheat Medium Low 75% 66°F 70°F
White Labs - Hefeweizen IV Ale Yeast WLP380 3 White Labs Wheat Medium Low 76.5% 66°F 70°F
Wyeast - German Wheat 3333 3 Wyeast Wheat 0.1 High 73% 63°F 75°F
Fermentis - Saflager - German Lager Yeast W-34/70 3 Fermentis / Safale Lagers .105 High 83% 48°F 72°F
Danstar - Munich Dry Wheat Yeast 3 Danstar Wheat Medium Medium 75% 64°F 70°F

Other Ingredients Used In Roggenbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 25 Water Agt Mash 25% 0% - 100%
Calcium Chloride (dihydrate) 14 Water Agt Mash 18% 0% - 70%
Epsom Salt 11 Water Agt Mash 8% 0% - 29%
Whirlfloc 10 Water Agt Boil 43% 0% - 96%
Baking Soda 8 Water Agt Mash 12% 0% - 53%
Calcium Chloride (dihydrate) 6 Water Agt Mash 32% 0% - 67%
Calcium Chloride (anhydrous) 6 Water Agt Mash 15% 0% - 39%
Irish Moss 6 Fining Boil 69% 48% - 100%
Wyeast - Beer Nutrient 5 Other Boil 47% 6% - 100%
Chalk 5 Water Agt Mash 12% 0% - 36%

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