Recipe: Roggen Alt

This riff on an altbier recipe includes three different types of rye malt, making it a great way to get to know the ingredient and what it can contribute to a beer.

Josh Weikert Jun 28, 2022 - 2 min read

Recipe: Roggen Alt Primary Image

Photo: Matt Graves

While this session-strength, rye-focused altbier has nearly the same specs as my Kleinesbier Light Altbier, this one feels and tastes a lot “bigger.”

For more about brewing with this tasty and evocative grain, see Let’s Demystify Rye.


Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.041
FG: 1.010
IBUs: 24
ABV: 4%


4 lb (1.8 kg) Maris Otter
2 lb (907 g) rye malt
1.5 lb (680 g) Munich
8 oz (227 g) Fawcett Crystal Rye (80L)
4 oz (113 g) chocolate rye
8 oz (227 g) rice hulls

1.5 oz (43 g) Hallertauer Mittelfrüh at 60 minutes [22 IBUs]
0.5 oz (14 g) Tettnanger at 5 minutes [2 IBUs]

Wyeast 1007 German Ale

Mill the grains and add the rice hulls. For a relatively thin mash that should make for an easier lauter, add 3.2 gallons (12 liters) of 163°F (73°C) strike water to reach a mash temperature of 152°F (67°C), and rest 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 65°F (18°C), aerate the wort, and pitch the yeast. Ferment at 68°F (20°C) for 14 days, then crash, package, and carbonate to about 2.25 volumes of CO2.