A dunkelweizen made with rye rather than wheat, but with a greater body and light finishing hops.
American-style rye beers should be entered in the American Rye category (6D). Other traditional beer styles with enough rye added to give a noticeable rye character should be entered in the Specialty Beer category (23). Rye is a huskless grain and is difficult to mash, often resulting in a gummy mash texture that is prone to sticking. Rye has been characterized as having the most assertive flavor of all cereal grains. It is inappropriate to add caraway seeds to a roggenbier (as some American brewers do); the rye character is traditionally from the rye grain only.
Paulaner Roggen (formerly Thurn und Taxis, no longer imported into the US), Bürgerbräu Wolznacher Roggenbier
You can view the complete style details on the BJCP website. The 2008 style guide is obsolete but there is a similar 2015 style that you can view below...