German Beer Styles & Recipes

When you think of beer do you think of Germany?  Where else in the world is there a beer culture so ingrained that they have a month long festival to celebrate it.  I’m still note sure why it’s called Octoberfest (16 September–3 October 2017) when it ends at the beginning of October. But none-the-less it’s a festival of the thing we love the most and a good excuse to drink and try more beer.

Interesting German Beer Facts

Did you know that they have a beer purity law (the 1516 Reinheitsgebot) which decrees that only hops, barley, yeast and water can be used to brew beer. This law is over 500 years old and will be around for another 500 years I’m sure.

  • German Monks used to call beer “liquid bread”
  • It is the birthplace of Lager and we’re not just talking mass produced swill but some really tasty refreshing ones
  • Frederick the Great a really great important dude loved beer so much he banned coffee
  • Germans on average drink approximately 320 beers per annum
  • You can drink it on the street and don’t need to cover it in a paper bag
  • Germans love to recycle and turning in your empty bottle means you will get money back to buy more beer
  • Over 1500 breweries in Germany alone, compared to 501 breweries in Australia (we are catching up quickly)
German Home Brew Recipes

In honour of this festival of liquid bread we decided to create a range of Small Batch German Beer Recipes that you can make at home. Prost! (Cheers)

ImageTitleBeer StylesMethodABVIBU
Small Batch Brew - Home Brew Recipe LabelWeizenbockWeizenbockPartial Method5.826.4
Small Batch Brew - Home Brew Recipe LabelRebornRoggenbierAll Grain5.521.5
Small Batch Brew - Home Brew Recipe LabelSchwarzbierSchwarzbierAll Grain5.311.9
Small Batch Brew - Home Brew Recipe LabelSaaz German PilsGerman Pilsner (Pils)All Grain4.442.4
Small Batch Brew - Home Brew Recipe LabelHalf Wheat MotherWeizen/WeissbierPartial Mash6.113.4
Small Batch Brew - Home Brew Recipe LabelHoney I Doppled the BockDoppelbockAll Grain10.924.1
Small Batch Brew - Home Brew Recipe LabelAltbierNorthern German AltbierExtract6.016.1
Small Batch Brew - Home Brew Recipe LabelBlack BocksTraditional BockAll Grain6.528.2
Small Batch Brew - Home Brew Recipe LabelFlanders AltbierAltbierAll Grain5.342.0
Small Batch Brew - Home Brew Recipe LabelDoppelbockDoppelbockAll Grain6.920.0
Small Batch Brew - Home Brew Recipe LabelHoney Sweetie WheatBavarian Weizen (Weissbier)Extract5.035.4

Our commitment is to help you brew better beer, with only the essential premium equipment you need. Get one of our home brew starter kits and mini keg kits and start your journey with us. Just because you are brewing small doesn’t mean you cant dream big. Tag us @smallbatchbrew so we can tell the world about another up and coming Master Brewer.

Until the 15th Century, it was common in Germany, particularly in Bavaria, to use rye malt for brewing beer. However, after a period of bad harvests, it was ruled that rye would only be used for baking bread, (thus only barley was to be used for beer, see the German law known as the Reinheitsgebot). Roggenbier virtually disappeared for almost five hundred years. In 1988, it reappeared in Bavaria.

The modern version of roggenbier is typically about 5% ABV and is fairly dark in colour. The flavour is grainy, often having a hearty flavour similar to pumpernickel bread. Typically, at least 50 percent of the malts used to make the beer are made from rye.
Source: Wikipedia

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 L 60 min 21.5 IBUs 55.3 EBC 1.056 1.014 5.5 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Roggenbier 27 1.046 - 1.056 1.01 - 1.014 10 - 20 27.6 - 37.4 2.5 - 3.1 4.5 - 6 %

Fermentables

Name Amount %
Pilsner (2 Row) Bel 427.7 g 30.71
Munich Malt - 10L 285.3 g 20.48
Rye Malt 238.8 g 17.15
Wheat Malt, Ger 118.7 g 8.52
Oats, Flaked 71.3 g 5.12
Biscuit Malt 70.1 g 5.03
Barley, Flaked 59.5 g 4.28
Special B Malt 55.2 g 3.96
Chocolate Malt 44.1 g 3.17
Roasted Barley 22.1 g 1.58

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 3.5 g 90 min Boil Pellet 4
Chinook 0.9 g 90 min Boil Pellet 13
Goldings, East Kent 2.2 g 30 min Boil Pellet 5
Goldings, East Kent 1.3 g 15 min Boil Pellet 5

Miscs

Name Amount Time Use Type
Orange Peel, Sweet 0.22 oz 15 min Boil Spice

Yeast

Name Lab Attenuation Temperature
Weihenstephan Weizen (3068) Wyeast Labs 75% 17.78°C - 23.89°C

Mash

Step Temperature Time
Protein Rest 50°C 35 min
Saccharification 67.78°C 45 min
Mash Out 75.56°C 10 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C

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