This Roggen beer is a recipe I adapted from the Home Brew Recipe Bible book. I adjusted to account for the ingredients available to me while keeping it overall the same. The style is similar to a dunkelweizen but replaces the wheat malt with rye. This is the first time I have tried brewing a high rye content beer and the wort was different than I have ever experienced. The trub never fully settled out while chilling so I ended up with more in the fermenter than I would have liked and the wort was slimy. It was certainly an interesting beer style to brew and will be entered into my homebrew club competition for June of 2026.