44-A. German-Style Doppelbock

Doppelbocks are copper to dark brown. Dominant malt aromas are reminiscent of fresh and lightly toasted Munich-style malt, more so than caramel or toffee malt character. Some elements of caramel and toffee can be evident in aroma and contribute to complexity, but the predominant malt aroma is an expression of toasted barley malt. Hop aroma is absent. Hop flavor and bitterness are perceived as low. Malty sweetness is dominant but should not be cloying. Astringency from roast malts is absent. Alcoholic strength is high. Fruity-ester flavors are commonly perceived but at low to moderate levels. Diacetyl should be absent. Body is full.

Original Gravity (°Plato) : 1.074-1.080 (18.0-19.3 °Plato)
Apparent Extract/Final Gravity (°Plato) : 1.014-1.020 (3.6-5.1 °Plato)
Alcohol by Weight (Volume) : 5.2%-6.2% (6.6%-7.9%)
Bitterness (IBU) : 17-27
Color SRM (EBC) : 12-30 (24-60 EBC)

44-A. ジャーマンスタイル・ドッペルボック


初期比重 (プラート度) : 1.074-1.080 (18.0-19.3 °Plato)
最終比重 (プラート度) : 1.014-1.020 (3.6-5.1 °Plato)
アルコール度数 : 6.6%-7.9%
ビタネス・ユニット : 17-27
色度数 : 12-30 (24-60 EBC)
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