Heferoggen, Roggenweizen, Roggenbier.....not sure which

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Well-Known Member
May 15, 2012
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I am having trouble coming up with an exact style for this recipe. I normally wouldn't care, but there is a homebrew festival coming up where I will be serving this and people are going to be asking me.....for now all I've just been calling it is my Summer Roggen.

Any suggestions?

Estimated OG: 1.050
Estimated FG: 1.012
Estimated ABV: 5.0%
Estimated IBU: 15
Estimated SRM: 7

4.5 lbs Valley Malt Pilsner Malt (47%)
4.0 lbs Valley Malt Danko Rye Malt (42%)
1.0 lbs Valley Malt Wheat Malt (10%)
2.0 oz Carafa I Malt (1%)
Rice Hulls

1.0 oz Herbrucker hops at 90 minutes
0.5 oz Saphir hops at 5 minutes

2 vials of NeYeast German Hefeweizen
Other than color, it's right down the line for a roggenbier. So your options would be, I would think:
  • Enter it into the roggenbier category and hope that color doesn't count against you.
  • Bump up the color - Maybe add some chocolate rye, or midnight wheat, or Carafa 3, or just more Carafa 1. Just enough to get to ~14 SRM.
  • Enter it into the Specialty Beer category.

Whatever you do, it looks good. Post how your outcome.