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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), BÃ¼rgerbrÃ¤u 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 The 2008 style guide is obsolete but there is a similar 2015 style that you can view below...