Recipes: Roggenbier

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Style Profile based on 103 recipes

OG

1.058

FG

1.014

IBU

19

ABV

5.8%

BU:GU

0.34

Hops

2.6 g/L

Grain Bill Composition

  • 77% Base
  • 22% Toast
  • 8% Crystal
  • 2% Roast

Median % of grist by malt category

Common Hops

  • 17% Samba
  • 17% Tettnanger
  • 14% Hallertau Taurus
  • 9% Hallertauer Hersbrucker
  • 9% Mount Hood
  • 7% Styrian Golding
  • 5% East Kent Goldings
  • 5% Hallertau Mittelfrüh
  • 4% Columbus
  • 4% Perle (GR)

% of Roggenbier recipes using each hop

Common Fermentables

  • 50% Rye Malt
  • 33% Rice Hulls
  • 20% Munich Malt
  • 15% Pilsner (2 Row) Ger
  • 14% Pale Malt (2 Row) US
  • 12% Chocolate Rye Malt
  • 11% Vienna Malt
  • 11% Carafa II
  • 11% Wheat Malt, Ger
  • 11% Rye, Flaked

Colour = malt category · bar = % of recipes

Common Yeasts

  • 15% Weihenstephan Weizen (WY3068) Wyeast
  • 13% Hefeweizen IV Ale Yeast (WLP380) White Labs
  • 11% Hefeweizen Ale Yeast (WLP300) White Labs
  • 7% Safbrew Wheat (WB-06) Fermentis
  • 6% Bavarian Wheat (3638) Wyeast Labs
  • 4% Safale American (US-05) Fermentis
  • 3% Bavarian Weizen Ale Yeast (WLP351) White Labs
  • 3% Dry English Ale Yeast (WLP007) White Labs
  • 3% Stefon (G01) Imperial Yeast

% of Roggenbier recipes using each strain

Recipes Styles Login Calcs