Style: Roggenbier

All Styles

Style Profile based on 103 recipes

BU:GU

0.34

Hops

2.6 g/L

Mash pH

5.50

Style Guidelines BJCP 2015 Beer

1.046 1.056

1.058

1.01 1.014

1.014

IBU

10 20

ABV

4.5% 6%

5.8%

SRM

14 19

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

Typical Grain Bill

37% Rye
28% Pale
15% Toast
9% Pilsner
7% Crystal

% of total grain weight across all recipes · sums to ~100%

Common Additions

% of Roggenbier recipes using each malt category (addition % in brackets)

Hop Usage by Addition Type

g/L · median with IQR range

Bittering

0.39 g/L 1.23 g/L

0.83 g/L

Flavour

0.69 g/L 1.07 g/L

0.75 g/L

Aroma

0.54 g/L 1.43 g/L

1.33 g/L

Common Hops

% of Roggenbier recipes using each hop

Common Fermentables

Colour = malt category · bar = % of recipes

Common Yeasts

% of Roggenbier recipes using each strain

Typical Water Profile

Ca²⁺ 40 ppm

Mg²⁺ 9 ppm

Na⁺ 25 ppm

Cl⁻ 75 ppm

SO₄²⁻ 52 ppm

HCO₃⁻ 100 ppm

median across recipes with a declared water profile

Similar Styles

Ranked by similarity across OG, IBU, ABV, hop rate, and grist composition.

Dunkles Weissbier

Weizenbock

Weissbier

Kentucky Common

Witbier

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