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Fermentables Used In Roggenbier Recipes

Name Recipes Avg. Usage Usage Range
German - Rye 34 40% 8% - 58%
American - Rye 24 47% 10% - 91%
Rice Hulls 17 6% 1% - 11%
Munich Light 13 23% 8% - 46%
Munich - Light 10L 13 25% 6% - 70%
United Kingdom - Maris Otter Pale 12 29% 7% - 57%
German - Pilsner 11 35% 14% - 100%
German - CaraMunich I 10 5% 2% - 11%
American - Caramel / Crystal 120L 9 4% 2% - 10%
Flaked Rye 8 21% 4% - 48%
German - Carafa II 7 2% 1% - 6%
Pale 2-Row 6 29% 9% - 67%
German - Carafa I 6 3% 2% - 3%
American - Pilsner 6 28% 18% - 57%
German - Chocolate Rye 5 6% 3% - 13%
American - Caramel / Crystal 40L 5 8% 2% - 22%
Munich Dark 5 31% 15% - 52%
German - CaraMunich II 5 9% 5% - 15%
German - Acidulated Malt 5 3% 1% - 9%
German - CaraAroma 4 8% 2% - 12%
American - Caramel / Crystal 60L 4 12% 5% - 29%
American - Midnight Wheat Malt 3 3% 2% - 5%
Munich Malt 2 19% 14% - 24%
Munich - 60L 2 13% 9% - 18%
American - Red Wheat 2 9% 4% - 14%
German - Melanoidin 2 4% 4% - 4%
United Kingdom - Golden Naked Oats 2 6% 5% - 7%
Honey Malt 2 24% 18% - 31%
German - Chocolate Wheat 2 2% 2% - 2%
United Kingdom - Crystal Rye 2 6% 3% - 10%
Belgian - CaraMunich 2 8% 7% - 8%
Smoked Malt 2 14% 8% - 20%
American - Pale 6-Row 2 26% 25% - 28%
United Kingdom - Dark Crystal 80L 2 7% 3% - 11%
American - Caramel / Crystal 80L 2 2% 2% - 2%
German - Pale Ale 2 35% 24% - 47%
Finland - Pilsner Malt 2 18% 15% - 21%
German - CaraMunich III 2 5% 5% - 5%
German - Vienna 2 33% 30% - 36%
Finland - Chocolate Malt 2 2% 2% - 2%
American - Pale Ale 2 11% 7% - 15%
United Kingdom - Extra Dark Crystal 120L 2 3% 1% - 6%
German - Carafa III 2 2% 2% - 2%
German - CaraRye 2 29% 8% - 50%
Munich - Dark 20L 2 17% 15% - 20%
German - CaraRed 2 15% 5% - 25%
Briess - Rye Malt 2 35% 24% - 46%
German - Wheat Malt 2 27% 16% - 37%
German - Caramel Wheat 2 3% 2% - 4%
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