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AHA Guideline

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South German-Style Weizenbock/Weissbock

South German-Style Weizenbock/Weissbocks are gold to very dark. If served with yeast appearance may appropriately be very cloudy. Balanced clove-like phenolic and fruity-estery banana elements produce a well-rounded aroma. If dark, a mild roast malt character should emerge to a lesser degree in the aroma. No diacetyl aroma should be perceived. Hop aroma is not perceived. Medium malty sweetness is present. If dark, a mild roast malt flavor should emerge. Hop flavor is not perceived. Hop bitterness is low. Balanced clove-like phenolic and fruity-estery banana-like elements produce a well-rounded flavor. Carbonation is high. 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.


  • Original Gravity (°Plato) 1.066 - 1.080 (16.1 - 19.3)
  • Apparent Extract/Final Gravity (°Plato) 1.016 - 1.028 (4.1 - 7.1)
  • Alcohol by Weight (Volume) 5.50% - 7.50% (7.00% - 9.50%)
  • Bitterness (IBU) (15 - 35)
  • Color SRM (EBC) 4.5 - 30 (9 - 60)