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 | 4104 | |
| Roggenbier |
12 L | 4.71% | 17.8 | 1.044 | 1.008 | extract | 2633 | |
| Marble Rye aka Hoss Kvass |
5.5 gal | 3.75% | 0 | 1.039 | 1.010 | All Grain | 2484 | |
| Plum Crazy Rye |
5.5 gal | 8.45% | 12.88 | 1.081 | 1.016 | All Grain | 2378 | |
| Roggenbier #1 |
10 L | 5.04% | 12.93 | 1.044 | 1.006 | All Grain | 2366 | |
| Midtbrygg Roggenbier |
25 L | 5.1% | 15.56 | 1.053 | 1.014 | All Grain | 2226 | |
| Misty Knight |
11.5 gal | 4.91% | 22.58 | 1.050 | 1.013 | All Grain | 2070 | |
| MALLSEN RYE |
25 L | 5.54% | 15.36 | 1.056 | 1.014 | BIAB | 1874 | |
| Breakdown |
5.5 gal | 5.5% | 30.85 | 1.056 | 1.014 | All Grain | 1835 | |
| Team GB |
5 gal | 4.43% | 13.82 | 1.046 | 1.012 | extract | 1565 |
Newest Roggenbier Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Roggenbier |
310 gal | 6.44% | 17.48 | 1.064 | 1.015 | All Grain | 8 | |
| Roggenbier |
285 gal | 5.66% | 23.01 | 1.058 | 1.015 | BIAB | 39 | |
| Baby Rye Rye Rye |
5.5 gal | 7.26% | 86.01 | 1.074 | 1.018 | All Grain | 39 | |
| RoggenBier (31 Gallon) |
34 gal | 5.02% | 14.87 | 1.052 | 1.014 | All Grain | 57 | |
| noggin spear |
10.25 gal | 5.5% | 16.83 | 1.052 | 1.010 | All Grain | 118 | |
| Rogg |
3 gal | 5.9% | 21.41 | 1.056 | 1.011 | BIAB | 154 | |
| Pink Ryeno |
5.5 gal | 4.92% | 0 | 1.050 | 1.013 | All Grain | 123 | |
| ZephyrRougenBier |
5 gal | 5.32% | 24.8 | 1.055 | 1.014 | All Grain | 210 | |
| SB67-1: Rauchin Roggen |
6 gal | 5.18865% | 0 | 1.054 | 1.015 | extract | 177 | |
| Norwegian Birtch Raw Ale |
23 L | 6.32% | 0 | 1.060 | 1.012 | 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 | 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% |
| Mount Hood | 8 | 4.8 | 50% | 25% - 100% |
| Magnum | 7 | 15 | 60% | 6% - 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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