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Roggenbier Recipe

This is a Roggenbier recipe for a traditional German Rye beer, which is basically a dunkelweizen with rye instead of wheat.


1.5 lbs. Munich Malt
6 lbs. Rye Malt
2.5 lbs. Caramunich Malt
2.5 lbs. Melanoidin Malt
.5 ounce Hallertau pellets boiled 60 mins
.5 ounce Hallertau pellets boiled 15 mins

Yeast:White Labs WLP300 Hefewizen Ale


Original Gravity: 1.052
Final Gravity: 1.012
Color: 16.72 °SRM
Bitterness: 14 IBU
Alcohol (%volume): 5.2%

Mash at 154°F.  Ferment at 62°F.


California Common Beer Update


Racked The California Common


  1. Mike

    Been wanting to do a roggen… I was wondering what type of mash/temps you used. Thanks!

  2. Hi Mike,

    Updated the post with mash and fermentation temps.

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