Style: Roggenbier
All StylesStyle Profile based on 108 recipes
BU:GU
0.34
Hops
2.6 g/L
Mash pH
5.50
Description
A dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops. History: A specialty German rye beer originally brewed in Regensburg, Bavaria. Never a widely popular style, it has all but disappeared in modern times. Style Comparison: A more distinctive variant of a dunkelweizen using malted rye instead of malted wheat. American Rye Beers will not have the weizen yeast character, and likely more hops.
Examples: Thurn und Taxis Roggen
- 96% Rye (44%)
- 76% Pale (27%)
- 71% Toast (22%)
- 69% Crystal (8%)
- 40% Pilsner (26%)
- 39% Roast (2%)
- 26% Wheat (9%)
% of Roggenbier recipes using each malt category (addition % in brackets)
g/L · median with IQR range
- 22% Saaz (CZ)
- 17% Tettnanger
- 15% Hallertau Taurus
- 9% Hallertauer Hersbrucker
- 9% Mount Hood
- 7% Styrian Golding
- 5% East Kent Goldings
- 5% Hallertau (US)
- 5% Hallertau Mittelfrüh
- 4% Perle (GR)
% of Roggenbier recipes using each hop
- 53% Rye Malt
- 34% Rice Hulls
- 21% Munich Malt
- 15% Pilsner (2 Row) Ger
- 14% Pale Malt (2 Row) US
- 11% Carafa II
- 11% Rye, Flaked
- 11% Chocolate Rye Malt
- 10% Wheat Malt, Ger
- 10% Vienna Malt
Colour = malt category · bar = % of recipes
- 14% Weihenstephan Weizen (WY3068) Wyeast
- 13% Hefeweizen IV Ale Yeast (WLP380) White Labs
- 12% Hefeweizen Ale Yeast (WLP300) White Labs
- 7% Safbrew Wheat (WB-06) Fermentis
- 6% Bavarian Wheat (3638) Wyeast Labs
- 5% Safale American (US-05) Fermentis
- 3% Dry English Ale Yeast (WLP007) White Labs
- 3% Stefon (G01) Imperial Yeast
- 3% Bavarian Weizen Ale Yeast (WLP351) White Labs
% of Roggenbier recipes using each strain
- 17% Single Infusion
- 83% Step Mash
- 0% Decoction
6 recipes with mash data
- 40 ppm Ca²⁺
- 9 ppm Mg²⁺
- 25 ppm Na⁺
- 75 ppm Cl⁻
- 52 ppm SO₄²⁻
- 100 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.