×
AD BLOCKER DETECTED:

We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

Whitelist Beerrecipes

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Log in or Register

AHA Guideline

Back to Styles List   Previous Style  Next Style 

South German-Style Dunkel Weizen/Dunkel Weissbier

South German-Style Dunkel Weizen/Dunkel Weissbiers are copper-brown to very dark. If served with yeast appearance may appropriately be very cloudy. The phenolic and estery aromas typical of Weissbiers are more subdued in Dunkel Weissbier. No diacetyl aroma should be perceived. Hop aroma is not perceived. Distinct sweet maltiness and a chocolate-like character from roasted malt characterize this beer style. Usually dark barley malts are used in conjunction with dark cara or color malts. Hop flavor is not perceived. Hop bitterness is low. These beers are made with at least 50 percent malted wheat. The phenolic and estery flavors of Dunkel Weissbier should be evident but subdued. Dunkel Weissbier should be well attenuated and very highly carbonated. No diacetyl should be perceived. During registration brewers may specify pouring instructions, choosing normal pouring, quiet pouring or intentional rousing of yeast. Entries will be presented during judging as specified by entering brewer. Body is medium to full.

Vitals

  • Original Gravity (°Plato) 1.048 - 1.056 (11.9 - 13.8)
  • Apparent Extract/Final Gravity (°Plato) 1.008 - 1.016 (2.1 - 4.1)
  • Alcohol by Weight (Volume) 3.80% - 4.30% (4.80% - 5.40%)
  • Bitterness (IBU) (10 - 15)
  • Color SRM (EBC) 10 - 25 (20 - 50)
spacer