Roggenbier

BJCP 27-Roggenbier specs

The band is the guideline range — the marker is where the modern homebrew average actually lies.

Common grains

Percentages are each grain's average share of the grain bill when used.

• 4°
  Rye malt41%
• 55°
  Crystal (medium, ~40-70°L)9%
• 9°
  Munich (light)23%
• 2°
  Pale / 2-row (generic)38%
• 2°
  Pilsner malt30%
• 100°
  Crystal (dark, ~80-120°L)5%
• 350°
  Carafa / dehusked dark2%
• —
  Rice hulls (lauter)6%

Common hops

Ranked by how often brewers reach for them.

Common yeasts

Ranked by how often brewers pitch each strain.

Wheat

WLP300 Hefeweizen Ale Yeast

White Labs

Atten72–76%

Temp20–22°C

Wheat

3068 Weihenstephan Weizen

Wyeast

Atten73–77%

Temp18–24°C

Wheat

SafAle WB-06

Fermentis

Atten86–90%

Temp12–25°C

Ale

SafAle US-05

Fermentis

Atten78–82%

Temp12–25°C

MWheat

M20 Bavarian Wheat Yeast

Mangrove Jack's

Atten70–75%

Temp15–30°C

Ale

SafAle K-97

Fermentis

Atten80–84%

Temp12–25°C

Wheat

WLP380 Hefeweizen IV Ale Yeast

White Labs

Atten73–80%

Temp19–21°C

Wheat

3056 Bavarian Wheat Blend

Wyeast

Atten73–77%

Temp18–23°C