Style: Roggenbier (German Rye Beer)
All StylesStyle Profile based on 39 recipes
BU:GU
0.35
Hops
3.5 g/L
Mash pH
5.47
Common Additions
- 82% Rye (40%)
- 67% Crystal (9%)
- 64% Pale (28%)
- 62% Toast (20%)
- 44% Pilsner (27%)
- 26% Wheat (8%)
- 23% Roast (3%)
% of Roggenbier (German Rye Beer) recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Bittering 0.81 g/L
Flavour 0.41 g/L
Aroma 0.67 g/L
Whirlpool 0.69 g/L
Common Hops
- 15% Saaz (CZ)
- 13% Tettnanger
- 10% Northern Brewer (GR)
- 8% Southern Brewer
- 8% Hallertau Gold
- 8% Hallertau (US)
- 8% East Kent Goldings
- 8% Cascade
- 8% Hallertauer Hersbrucker
% of Roggenbier (German Rye Beer) recipes using each hop
Common Fermentables
- 18% German - Rye
- 15% Rice Hulls
- 15% German - CaraMunich I
- 15% Weyermann - Pale Rye
- 10% American - Rye
- 10% Flaked Rye
- 10% Weyermann - Rye Malt
- 10% Munich
- 10% American - Pilsner
- 8% American - Caramel / Crystal 120L
Colour = malt category · bar = % of recipes
Common Yeasts
% of Roggenbier (German Rye Beer) recipes using each strain
Mash Profile
- 75% Single Infusion
- 25% Step Mash
- 0% Decoction
16 recipes with mash data
Typical Water Profile
- 79 ppm Ca²⁺
- 8 ppm Mg²⁺
- 25 ppm Na⁺
- 75 ppm Cl⁻
- 72 ppm SO₄²⁻
- 100 ppm HCO₃⁻
median across recipes with a declared water profile