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