Style: Roggenbier
All StylesStyle Profile
BU:GU
0.35
Hops
2.9 g/L
Mash pH
5.49
Style Guidelines BJCP 2021 Beer
OG 1.057
FG 1.014
IBU 19
ABV 5.7%
SRM
Typical Grain Bill
% of total grain weight across all recipes · sums to ~100%
Common Additions
- 93% Rye (43%)
- 71% Toast (25%)
- 64% Pale (28%)
- 61% Crystal (6%)
- 39% Pilsner (27%)
- 35% Roast (3%)
- 29% adjunct (5%)
- 26% Wheat (9%)
% of Roggenbier recipes using each malt category (addition % in brackets)
Hop Usage by Addition Type
g/L · median with IQR range
Bittering 0.75 g/L
Flavour 0.66 g/L
Aroma 1.28 g/L
Whirlpool 0.69 g/L
Common Hops
- 20% Saaz
- 18% Tettnang
- 10% Taurus
- 8% Hersbrucker
- 7% Mount Hood
- 7% Hallertau Mittelfrüh
- 7% Styrian Golding
- 5% East Kent Goldings
- 5% Hallertau
- 5% Cascade
% of Roggenbier recipes using each hop
Dry-Hop Rate by Year
g/L · median with IQR range
2023 1.62 g/L
dated Roggenbier recipes with at least one dry-hop addition
Common Fermentables
- 39% Rye Malt
- 28% Rice Hulls
- 16% Munich Malt
- 10% Pale Malt (2 Row) US
- 10% Pilsner (2 Row) Ger
- 8% Chocolate Rye Malt
- 8% Rye, Flaked
- 8% Carafa II
- 7% Rye Malt (Weyermann)
- 7% Vienna Malt
Colour = malt category · bar = % of recipes
Common Yeasts
- 12% Weihenstephan Weizen (3068) Wyeast Labs
- 9% Hefeweizen IV Ale (WLP380) White Labs
- 8% Hefeweizen Ale (WLP300) White Labs
- 7% Safbrew Wheat (WB-06) Fermentis
- 5% Bavarian Wheat (3638) Wyeast Labs
- 4% Safale American (US-05) Fermentis
- 3% Saflager Lager (W-34/70) Fermentis
- 3% Bavarian Wheat (M20) Mangrove Jack's
- 2% Stefon (G01) Imperial Yeast
- 2% Dry English Ale (WLP007) White Labs
% of Roggenbier recipes using each strain
Mash Profile
- 59% Single Infusion
- 41% Step Mash
- 0% Decoction
% of Roggenbier recipes with mash data
Typical Water Profile
- 77 ppm Ca²⁺
- 9 ppm Mg²⁺
- 25 ppm Na⁺
- 75 ppm Cl⁻
- 69 ppm SO₄²⁻
- 100 ppm HCO₃⁻
median across recipes with a declared water profile
Similar Styles
Most alike in strength, bitterness, colour, grist, hops and yeast.