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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 4793
Roggenbier
6.5 gal 5.47% 20.22 1.056 1.015
All Grain 3533
Roggenbier
12 L 4.71% 17.8 1.044 1.008
extract 2257
Marble Rye aka Hoss Kvass
5.5 gal 3.75% 0 1.039 1.010
All Grain 2225
Plum Crazy Rye
5.5 gal 8.45% 12.88 1.081 1.016
All Grain 2173
Roggenbier #1
10 L 5.04% 12.93 1.044 1.006
All Grain 2123
Midtbrygg Roggenbier
25 L 5.1% 15.56 1.053 1.014
All Grain 1913
Misty Knight
11.5 gal 4.91% 22.58 1.050 1.013
All Grain 1842
Breakdown
5.5 gal 5.5% 30.85 1.056 1.014
All Grain 1598
MALLSEN RYE
25 L 5.54% 15.36 1.056 1.014
BIAB 1574

Newest Roggenbier Recipes

Title Size ABV IBU OG FG Color Method Views
Roggenbier Base - Pumpkin
100 gal 5.16% 18.47 1.047 1.008
All Grain 26
Seven Seas of Rye
10 gal 5.61% 21.51 1.062 1.019
extract 49
roggenbier
5.5 gal 5.23% 19.96 1.053 1.013
Partial Mash 104
Pats Mystery Rye
5.5 gal 9.56% 45.93 1.089 1.016
All Grain 351
Ollebrod Rye Ale
5.5 gal 5.04% 10.7 1.049 1.011
All Grain 104
Sorgenfri Roggenbier
10 L 5.36% 22.56 1.053 1.012
BIAB 75
Seth Roggenbier
10.5 gal 5.61% 21.47 1.057 1.014
All Grain 131
#32 Roggen
12 L 5.12% 23.95 1.044 1.005
BIAB 190
Bruised and Battered
5.5 gal 5.21% 17.18 1.051 1.012
All Grain 109
Rough Roggenbier
25 L 5.63% 14.66 1.054 1.011
All Grain 146

Fermentables Used In Roggenbier Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Rye 44 German Grain base malt 3.5°L
38 42% 8% - 93%
Rye 41 Grain base malt 3.5°L
38 48% 10% - 100%
Munich - Light 10L 33 Grain specialty malt 10°L
33 24% 6% - 70%
Rice Hulls 30 Adjunct other 0°L
0 6% 1% - 11%
United Kingdom - Maris Otter Pale 20 United Kingdom Grain base malt 3.75°L
38 31% 7% - 60%
American - Caramel / Crystal 120L 19 American Grain crystal malt 120°L
33 3% 2% - 10%
German - CaraMunich I 17 German Grain crystal malt 39°L
34 5% 2% - 24%
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 21 5.5 47% 17% - 80%
Hallertau Mittelfruh 13 3.75 53% 17% - 100%
Perle 9 8.2 44% 20% - 100%
Hallertau Hersbrucker 8 4 47% 25% - 100%
Magnum 7 15 60% 6% - 100%
Mount Hood 7 4.8 54% 29% - 100%
Cascade 5 7 42% 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 21 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 12 Wyeast Wheat 0.1 Low 75% 64°F 75°F
Mangrove Jack - Bavarian Wheat Yeast M20 8 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
Fermentis - Safale-WB06 3 Fermentis / Safale Ales High Low 78% 59°F 75°F
Lallemand - LALBREW┬« MUNICH CLASSIC WHEAT BEER YEAST 3 Lallemand Ales High Low 78% 64°F 72°F
Danstar - Munich Dry Wheat Yeast 3 Danstar Wheat Medium Medium 75% 64°F 70°F
Wyeast - German Wheat 3333 3 Wyeast Wheat 0.1 High 73% 63°F 75°F

Other Ingredients Used In Roggenbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 26 Water Agt Mash 24% 0% - 100%
Calcium Chloride (dihydrate) 16 Water Agt Mash 18% 0% - 70%
Epsom Salt 14 Water Agt Mash 12% 0% - 40%
Baking Soda 10 Water Agt Mash 15% 0% - 60%
Whirlfloc 10 Water Agt Whirlpool 43% 0% - 96%
Lactic acid 7 Water Agt Mash 62% 0% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 32% 0% - 67%
Calcium Chloride (anhydrous) 6 Water Agt Mash 15% 0% - 39%
Chalk 6 Water Agt Mash 10% 0% - 36%
Irish Moss 6 Fining Boil 69% 48% - 100%

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