Style: Roggenbier (German Rye Beer)

Style Profile based on 39 recipes

BU:GU

0.35

Hops

3.5 g/L

Mash pH

5.47

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

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

g/L · median with IQR range

Bittering

0.29 g/L 1.15 g/L

0.47 g/L

Flavour

0.19 g/L 0.67 g/L

0.41 g/L

Aroma

0.2 g/L 1.37 g/L

0.38 g/L

Whirlpool

0.18 g/L 1.25 g/L

0.58 g/L

% of Roggenbier (German Rye Beer) recipes using each hop

Colour = malt category · bar = % of recipes

% of Roggenbier (German Rye Beer) recipes using each strain

Ca²⁺ 79 ppm

Mg²⁺ 6 ppm

Na⁺ 25 ppm

Cl⁻ 75 ppm

SO₄²⁻ 72 ppm

HCO₃⁻ 100 ppm

median across recipes with a declared water profile

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