31-A. Bamberg-Style Weiss Rauchbier

Bamberg Weiss Rauchbiers are a range of color from pale to chestnut brown. Because yeast is present appearance may appropriately be very cloudy. Smoky malt aroma and flavor ranging from low to high should be present. Smoke character is not harshly phenolic, but rather very smooth, almost rendering a perception of mild sweetness. The aroma of a Weissbier with yeast is decidedly fruity and phenolic. The phenolic characteristics are often described as clove-like, nutmeg-like, mildly smoke-like or even vanilla-like. Banana-like ester aroma is often present at low to medium-high levels. Hop aroma and flavor are not perceived. Hop bitterness is low. In darker versions a detectable degree of roast malt may be present without being robust. These beers are made with at least 50 percent malted wheat. No diacetyl should be perceived. Weissbier is well attenuated and very highly carbonated. Body is medium to full. These beers are typically roused during pouring and because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel.

Original Gravity (°Plato) : 1.047-1.056 (11.7-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) : 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) : 3.9%-4.4% (4.9%-5.6%)
Bitterness (IBU) : 10-15
Color SRM (EBC) : 4-18 (8-36 EBC)

31-A. バンベルクスタイル・ヴァイス・ラオホビール


初期比重 (プラート度) : 1.047-1.056 (11.7-13.8 °Plato)
最終比重 (プラート度) : 1.008-1.016 (2.1-4.1 °Plato)
アルコール度数 : 4.9%-5.6%
ビタネス・ユニット : 10-15
色度数 : 4-18 (8-36 EBC)
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