53-D. South German-Style Dunkel Weizen

German Dunkel Weizens 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 should be perceived. Hop aroma and flavor are not perceived. Hop bitterness is low. 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. These beers are made with at least 50 percent malted wheat. Dunkel Weissbier should be well attenuated and very highly carbonated. These beers are typically roused during pouring and because yeast is present, the beer will have yeast flavor and a characteristically fuller mouthfeel. Body is medium to full.

Original Gravity (°Plato) : 1.048-1.056 (11.9-13.8 °Plato)
Apparent Extract/Final Gravity (°Plato) : 1.008-1.016 (2.1-4.1 °Plato)
Alcohol by Weight (Volume) : 3.8%-4.3% (4.8%-5.4%)
Bitterness (IBU) : 10-15
Color SRM (EBC) : 10-25 (20-50 EBC)

53-D. 南ドイツスタイル・デュンケルヴァイツェン


初期比重 (プラート度) : 1.048-1.056 (11.9-13.8 °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 : 4.8%-5.4%
ビタネス・ユニット : 10-15
色度数 : 10-25 (20-50 EBC)
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