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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 1709
Roggenbier
6.5 gal 5.47% 20.22 1.056 1.015
All Grain 1469
Marble Rye aka Hoss Kvass
5.5 gal 3.75% 0 1.039 1.010
All Grain 1155
Plum Crazy Rye
5.5 gal 8.45% 12.88 1.081 1.016
All Grain 1107
Roggenbier #1
10 L 5.04% 12.93 1.044 1.006
All Grain 1095
Roggenbier
12 L 4.71% 17.8 1.044 1.008
extract 1039
Midtbrygg Roggenbier
25 L 5.3% 15.39 1.055 1.015
All Grain 912
Breakdown
5.5 gal 5.5% 30.85 1.056 1.014
All Grain 855
Misty Knight
11.5 gal 4.91% 22.58 1.050 1.013
All Grain 827
Team GB
5 gal 4.43% 13.82 1.046 1.012
extract 781

Newest Roggenbier Recipes

Title Size ABV IBU OG FG Color Method Views
Evie
5 gal 5.77% 24.28 1.058 1.014
All Grain 6
Rogger One 19LA
20 L 6.52% 17.04 1.066 1.017
All Grain 20
T&T-Roggerbier-V1
3.8 L 5.27% 18.8 1.055 1.015
All Grain 133
Awesome Recipe
2.5 gal 5.66% 0 1.057 1.014
All Grain 29
Roggenbier
16.5 gal 6.08% 0 1.061 1.015
All Grain 34
Rye Not?
5.5 gal 5.62% 19.86 1.056 1.013
BIAB 40
Fortunato's Folly
5.5 gal 5.92% 20.15 1.058 1.013
All Grain 37
Roggenbier
7 gal 5.87% 14.54 1.054 1.010
BIAB 82
Roggen
12 L 5.31% 16.59 1.053 1.013
BIAB 60
West Yorkshire rye beer
5.5 gal 4.37% 10.23 1.047 1.014
BIAB 77

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 41% 8% - 58%
American - Rye 28 American Grain base malt 3.5°L
38 45% 10% - 91%
Rice Hulls 20 Adjunct other 0°L
0 6% 1% - 15%
American - Munich - Light 10L 15 American Grain base malt 10°L
33 25% 6% - 70%
German - Munich Light 14 German Grain base malt 6°L
37 23% 8% - 46%
German - Pilsner 13 German Grain base malt 1.6°L
38 33% 14% - 100%
German - CaraMunich I 12 German Grain crystal malt 39°L
34 7% 2% - 24%
United Kingdom - Maris Otter Pale 12 United Kingdom Grain base malt 3.75°L
38 29% 7% - 57%
German - Carafa II 9 German Grain roasted malt 425°L
32 2% 1% - 6%
American - Caramel / Crystal 120L 9 American Grain crystal malt 120°L
33 3% 2% - 10%

Hops Used In Roggenbier Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Saaz 17 3.5 26% 13% - 69%
Tettnanger 15 4.5 58% 18% - 80%
Perle 7 8.2 43% 20% - 100%
Hallertau Mittelfruh 6 3.75 56% 33% - 100%
Styrian Goldings 6 5.5 45% 25% - 50%
Mount Hood 5 4.8 51% 29% - 100%
Hallertau Hersbrucker 5 4 50% 25% - 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 15 White Labs Wheat Medium Low 74% 68°F 72°F
Wyeast - Weihenstephan Weizen 3068 6 Wyeast Wheat 0.1 Low 75% 64°F 75°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 5 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Imperial Yeast - G01 Stefon 5 Imperial Yeast German Ale Low 73% 63°F 73°F
Mangrove Jack - Bavarian Wheat Yeast M20 4 Mangrove Jack Ale n/a Low 73% 59°F 86°F
Danstar - Munich Dry Wheat Yeast 3 Danstar Wheat Medium Medium 75% 64°F 70°F
White Labs - American Hefeweizen Ale Yeast WLP320 2 White Labs Ale Medium Low 72.5% 65°F 69°F
Wyeast - German Wheat 3333 2 Wyeast Wheat 0.1 High 73% 63°F 75°F
Wyeast - Bavarian Wheat 3638 2 Wyeast Wheat 0.1 Low 73% 64°F 75°F
Fermentis - Safale - German Ale Yeast K-97 2 Fermentis / Safale Ale .104 High 81% 54°F 77°F

Other Ingredients Used In Roggenbier Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 13 Water Agt Mash 31% 0% - 100%
Calcium Chloride (dihydrate) 6 Water Agt Mash 32% 0% - 67%
Whirlfloc 5 Fining Boil 51% 14% - 67%
Table Salt 5 Water Agt Mash 12% 6% - 20%
Calcium Chloride (dihydrate) 4 Water Agt Mash 10% 0% - 28%
Chalk 3 Water Agt Mash 12% 0% - 36%
Epsom Salt 3 Water Agt Mash 11% 0% - 21%
Baking Soda 2 Water Agt Mash 26% 0% - 53%
Citric acid 2 Water Agt Mash 13% 1% - 22%
Irish Moss 2 Fining Boil 83% 67% - 100%
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