Historical Beer - Roggenbier - Beer Recipes | Brewer's Friend
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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 4152
Roggenbier
12 L 4.71% 17.8 1.044 1.008
extract 2736
Marble Rye aka Hoss Kvass
5.5 gal 3.75% 0 1.039 1.010
All Grain 2568
Plum Crazy Rye
5.5 gal 8.45% 12.88 1.081 1.016
All Grain 2416
Roggenbier #1
10 L 5.04% 12.93 1.044 1.006
All Grain 2411
Midtbrygg Roggenbier
25 L 5.1% 15.56 1.053 1.014
All Grain 2271
Misty Knight
11.5 gal 4.91% 22.58 1.050 1.013
All Grain 2110
MALLSEN RYE
25 L 5.54% 15.36 1.056 1.014
BIAB 1971
Breakdown
5.5 gal 5.5% 30.85 1.056 1.014
All Grain 1875
Team GB
5 gal 4.43% 13.82 1.046 1.012
extract 1597

Newest Roggenbier Recipes

Title Size ABV IBU OG FG Color Method Views
Roggenbier
5.25 gal 6.33% 22.78 1.063 1.015
All Grain 24
ZephyrRougenBier 2025
5 gal 5.35% 23.53 1.061 1.020
All Grain 71
Bier, Roggenbier
5.5 gal 6.43% 20.06 1.064 1.015
All Grain 42
Roggenbier 3.75 Gal
3.75 gal 6.79% 23.44 1.065 1.014
BIAB 49
Roggenbier
173 gal 7.48% 19.31 1.067 1.010
All Grain 64
Roggenbier
285 gal 5.66% 23.01 1.058 1.015
BIAB 84
Baby Rye Rye Rye
5.5 gal 7.26% 86.01 1.074 1.018
All Grain 98
RoggenBier (31 Gallon)
34 gal 5.02% 14.87 1.052 1.014
All Grain 96
noggin spear
10.25 gal 5.5% 16.83 1.052 1.010
All Grain 151
Rogg
3 gal 5.9% 21.41 1.056 1.011
BIAB 184

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 42 Grain base malt 3.5°L
38 48% 10% - 100%
Rice Hulls 33 Adjunct other 0°L
0 6% 1% - 12%
Munich - Light 10L 32 Grain specialty malt 10°L
33 25% 6% - 70%
United Kingdom - Maris Otter Pale 20 United Kingdom Grain base malt 3.75°L
38 31% 7% - 60%
American - Caramel / Crystal 120L 18 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%
American - Pilsner 12 American Grain base malt 1.8°L
37 27% 18% - 57%
German - Carafa II 12 German Grain roasted malt 425°L
32 2% 0% - 6%

Hops Used In Roggenbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 23 3.5 28% 13% - 69%
Styrian Goldings 22 5.5 46% 17% - 80%
Tettnanger 19 4.5 60% 17% - 100%
Hallertau Mittelfruh 13 3.75 53% 17% - 100%
Perle 10 8.2 45% 20% - 100%
Hallertau Hersbrucker 8 4 44% 17% - 100%
Magnum 8 15 53% 6% - 100%
Mount Hood 8 4.8 50% 25% - 100%
Cascade 5 7 42% 4% - 100%
Domestic Hallertau 5 3.9 58% 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
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST 5 Lallemand Ales High Low 78% 64°F 72°F
Imperial Yeast - G01 Stefon 5 Imperial Yeast German Ale Low 73% 63°F 73°F
Fermentis - Saflager - German Lager Yeast W-34/70 4 Fermentis / Safale Lagers .105 High 83% 48°F 72°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
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 26 Water Agt Mash 25% 0% - 100%
Calcium Chloride (dihydrate) 15 Water Agt Mash 22% 0% - 70%
Epsom Salt 14 Water Agt Mash 12% 0% - 40%
Whirlfloc 11 Other Boil 56% 0% - 100%
Baking Soda 10 Water Agt Whirlpool 15% 0% - 60%
Lactic acid 8 Water Agt Mash 64% 0% - 100%
Calcium Chloride (anhydrous) 7 Water Agt Mash 29% 0% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 32% 0% - 67%
Irish Moss 6 Fining Boil 69% 48% - 100%
Wyeast - Beer Nutrient 5 Other Boil 47% 6% - 100%

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