German Wheat and Rye Beer - Roggenbier (German Rye Beer) (BJCP 2008)
Top 10 Roggenbier (German Rye Beer) (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Wir trinkt Roggenbier |
5.5 gal | 4.33% | 16.49 | 1.044 | 1.011 | All Grain | 4492 | |
| Rye U No? |
5.5 gal | 5.31% | 27.6 | 1.056 | 1.015 | Partial Mash | 4109 | |
| Rye Bier |
5.5 gal | 5.65% | 21.27 | 1.057 | 1.014 | All Grain | 3913 | |
| Rye Beer |
5.6 gal | 5.44% | 34.47 | 1.056 | 1.015 | BIAB | 3223 | |
| Roggenbier Ale |
5 gal | 5.48% | 15.31 | 1.056 | 1.014 | Partial Mash | 3048 | |
| Rye Row The Wheat When You Can Hop the (Sweet) Leaf |
11 gal | 5.94% | 152.29 | 1.063 | 1.018 | All Grain | 2905 | |
| Joe's German Ryebier |
5 gal | 5.05% | 0 | 1.051 | 1.013 | Partial Mash | 2584 | |
| 3 Amigos Rye |
5 gal | 6.04% | 38.76 | 1.063 | 1.017 | All Grain | 2522 | |
| German Rye Weizen |
5.5 gal | 5.13% | 18.89 | 1.052 | 1.013 | All Grain | 1813 | |
| Ржаное |
18 L | 4.35% | 16.08 | 1.045 | 1.011 | All Grain | 1779 |
Newest Roggenbier (German Rye Beer) (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Rye Ale |
27 gal | 4.96% | 16.57 | 1.048 | 1.010 | All Grain | 13 | |
| Rye |
10 L | 4.95% | 11.48 | 1.045 | 1.008 | extract | 40 | |
| 100% Rye |
10 L | 4.72% | 0 | 1.047 | 1.011 | All Grain | 35 | |
| Rye Smile |
5 gal | 6.4% | 73.92 | 1.059 | 1.011 | All Grain | 37 | |
| WRYE ALE |
23 L | 5.8% | 25.46 | 1.059 | 1.015 | extract | 44 | |
| Anthony's Roggenbier |
2 gal | 5.23% | 18.2 | 1.047 | 1.007 | All Grain | 137 | |
| Rye Ale |
3 gal | 5.14% | 14.88 | 1.056 | 1.017 | BIAB | 119 | |
| Midnight |
372 gal | 5.88% | 0 | 1.060 | 1.015 | All Grain | 151 | |
| Life of a Ryeoneerrrr |
15 L | 4.93% | 38.43 | 1.050 | 1.012 | Partial Mash | 149 | |
| I DON'T UNDERSTAND RYE? |
5.5 gal | 4.86% | 21.95 | 1.049 | 1.012 | All Grain | 201 |
Fermentables Used In Roggenbier (German Rye Beer) (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Rye | 86 | German | Grain | base malt |
3.5°L
|
38 | 39% | 8% - 90% |
| Rye | 49 | Grain | base malt |
3.5°L
|
38 | 31% | 7% - 83% | |
| Rice Hulls | 46 | Adjunct | other |
0°L
|
0 | 6% | 0% - 14% | |
| Munich - Light 10L | 41 | Grain | specialty malt |
10°L
|
33 | 23% | 4% - 60% | |
| German - Pilsner | 29 | German | Grain | base malt |
1.6°L
|
38 | 31% | 11% - 67% |
| US - Pale 2-Row | 27 | US | Grain | base malt |
1.8°L
|
37 | 40% | 7% - 77% |
| Flaked Rye | 22 | Adjunct | raw |
2.8°L
|
36 | 11% | 3% - 44% | |
| German - Carafa II | 22 | German | Grain | roasted malt |
425°L
|
32 | 2% | 1% - 5% |
| German - Chocolate Rye | 18 | German | Grain | roasted malt |
240°L
|
31 | 5% | 1% - 11% |
| United Kingdom - Maris Otter Pale | 17 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 36% | 15% - 86% |
Hops Used In Roggenbier (German Rye Beer) (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Tettnanger | 36 | 4.5 | 47% | 13% - 100% |
| Saaz | 32 | 3.5 | 34% | 14% - 100% |
| Magnum | 18 | 15 | 30% | 3% - 100% |
| Hallertau Hersbrucker | 18 | 4 | 44% | 19% - 100% |
| Domestic Hallertau | 17 | 3.9 | 43% | 20% - 80% |
| Cascade | 17 | 7 | 34% | 8% - 100% |
| Hallertau Mittelfruh | 16 | 3.75 | 44% | 17% - 100% |
| Perle | 13 | 8.2 | 56% | 17% - 100% |
| Citra | 12 | 11 | 22% | 2% - 51% |
| Columbus | 12 | 15 | 31% | 13% - 100% |
Steeping Grains Used In Roggenbier (German Rye Beer) (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Rye | 6 | Grain | base malt |
3.5°L
|
38 | 53% | 33% - 89% | |
| Munich - Light 10L | 3 | Grain | specialty malt |
10°L
|
33 | 24% | 16% - 29% | |
| American - Caramel / Crystal 10L | 2 | American | Grain | crystal malt |
10°L
|
35 | 56% | 55% - 57% |
| American - Carapils (Dextrine Malt) | 2 | American | Grain | crystal malt |
1.8°L
|
33 | 6% | 5% - 7% |
| American - Chocolate | 2 | American | Grain | roasted malt |
350°L
|
29 | 16% | 14% - 18% |
| German - Carafa II | 2 | German | Grain | roasted malt |
425°L
|
32 | 5% | 4% - 7% |
| German - Chocolate Rye | 2 | German | Grain | roasted malt |
240°L
|
31 | 21% | 8% - 33% |
Yeasts Used In Roggenbier (German Rye Beer) (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Wyeast - Weihenstephan Weizen 3068 | 25 | Wyeast | Wheat | 0.1 | Low | 75% | 64°F | 75°F |
| White Labs - Hefeweizen Ale Yeast WLP300 | 22 | White Labs | Wheat | Medium | Low | 74% | 68°F | 72°F |
| Fermentis - Safbrew - Wheat Beer Yeast WB-06 | 13 | Fermentis / Safale | Wheat | .105 | Low | 86% | 54°F | 77°F |
| Mangrove Jack - Bavarian Wheat Yeast M20 | 11 | Mangrove Jack | Ale | n/a | Low | 73% | 59°F | 86°F |
| Fermentis - Safale-WB06 | 9 | Fermentis / Safale | Ales | High | Low | 78% | 59°F | 75°F |
| Fermentis - Safale - American Ale Yeast US-05 | 9 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Fermentis - Safale - English Ale Yeast S-04 | 7 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Wyeast - German Ale 1007 | 6 | Wyeast | Ale | 0.11 | Low | 75% | 55°F | 68°F |
| White Labs - Hefeweizen IV Ale Yeast WLP380 | 5 | White Labs | Wheat | Medium | Low | 76.5% | 66°F | 70°F |
| Fermentis - Saflager - German Lager Yeast W-34/70 | 5 | Fermentis / Safale | Lagers | .105 | High | 83% | 48°F | 72°F |
Other Ingredients Used In Roggenbier (German Rye Beer) (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Whirlfloc | 19 | Fining | Boil | 70% | 20% - 100% |
| Gypsum | 17 | Water Agt | Mash | 28% | 0% - 100% |
| Irish Moss | 13 | Fining | Boil | 67% | 0% - 100% |
| Calcium Chloride (dihydrate) | 12 | Water Agt | Mash | 23% | 0% - 66% |
| Lactic acid | 8 | Water Agt | Mash | 68% | 2% - 100% |
| Epsom Salt | 8 | Water Agt | Mash | 9% | 0% - 35% |
| Baking Soda | 6 | Water Agt | Mash | 16% | 0% - 50% |
| Yeast Nutrient | 5 | Other | Boil | 32% | 0% - 60% |
| Citric acid | 3 | Water Agt | Mash | 46% | 0% - 100% |
| Coriander Seed | 3 | Spice | Boil | 38% | 0% - 63% |
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