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Roggenbier

BJCP 27-Roggenbier specs

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

OG

1.056

1.046

1.056

FG

1.013

1.010

1.014

ABV

5.7%

4.5

6.0

IBU

24

10

20

BU:GU

0.44

0.18

0.43

SRM

15

14

19

Grain character

Each axis is scaled to how intense that flavour gets in real malt bills.

Hop character

0-5 scale. 0s mean no aroma values available.

Common grains

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

By how often brewers reach for them.

Alpha2.5–6.0%Beta4.0–8.0%

Tettnanger🇩🇪

Alpha2.5–6.0%Beta3.0–5.0%

Hallertau Mittelfrüh🇩🇪

Hersbrucker🇩🇪

Alpha1.5–4.0%Beta2.5–6.0%

Alpha11.0–16.0%Beta5.0–8.0%

Alpha3.0–11.0%Beta2.3–6.0%

Cascade🇺🇸

Alpha4.0–9.0%Beta4.5–9.0%

Alpha4.0–8.0%Beta4.0–7.5%

Common yeasts

By how often brewers pitch each strain.

WLP300 Hefeweizen Ale Yeast

Atten72–76%Temp20–22°C

3068 Weihenstephan Weizen

Atten73–77%Temp18–24°C

Atten86–90%Temp12–25°C

Atten78–82%Temp12–25°C

M20 Bavarian Wheat Yeast

Mangrove Jack's

Atten70–75%Temp15–30°C

Atten80–84%Temp12–25°C

WLP380 Hefeweizen IV Ale Yeast

Atten73–80%Temp19–21°C

3056 Bavarian Wheat Blend

Atten73–77%Temp18–23°C

Brew a Roggenbier