A Dunkles Weissbier made with rye rather than wheat, but with a greater body and light finishing hops. The rye gives a bready and peppery flavor, a creamy body, and a dry, grainy finish that blends with the distinctive banana-and-clove weizen yeast character.
Light to moderate spicy rye aroma (like black pepper) intermingled with light to moderate weizen yeast aromatics (spicy clove and fruity esters, either banana or citrus). Light spicy, floral, or herbal hops are acceptable.
Light coppery-orange to very dark reddish or coppery-brown color. Large creamy off-white to tan head, quite dense and persistent, often thick and rocky. Cloudy, hazy appearance.
Grainy, moderately-low to moderately-strong spicy-peppery rye flavor, often having a hearty flavor reminiscent of rye or pumpernickel bread. Medium to medium-low bitterness allows an initial malt sweetness (sometimes with a bit of caramel) to be tasted before yeast and peppery rye character takes over. Low to moderate banana-and-clove weizen yeast character, although the balance can vary. Medium-dry, grainy finish with a lightly bitter (from rye) aftertaste. Low to moderate spicy, herbal, or floral hop flavor acceptable, and can persist into aftertaste.
Medium to medium-full body. High carbonation. Moderately creamy.
Malted rye, up to 60% of the grist. Pale and wheat malts. Crystal-type malts and debittered dark malts can be used. Weizen yeast. German or Czech hops. Patented decoction type mash.
Thurn und Taxis Roggen
| Data | Min. | Max. |
|---|---|---|
| Original gravity | 1.046 | 1.056 |
| Final gravity | 1.010 | 1.014 |
| Bitterness | 10.0 IBU | 20.0 IBU |
| Color | 27.6 EBC | 37.4 EBC |
| Alcohol | 4.50 ° | 6.00 ° |