63-A. South German-Style Kristal Weizen

South German Kristal Weizens are straw to amber. Appearance is clear with no chill haze present. Because the beer has been filtered, yeast should not be present. The aroma and flavor are very similar to Hefeweizen with the caveat that fruity and phenolic characters are not combined with the yeasty flavor and fuller-bodied mouthfeel of yeast. The phenolic characteristics are often described as clove-like or nutmeg-like and can be smoky or even vanilla-like. Banana-like ester aroma and flavor is often present. Hop aroma and flavor are not present to very low. Hop bitterness is very low. Malt aroma and flavor are very low to medium-low. Malt sweetness is very low to medium-low. These beers are made with at least 50 percent malted wheat. Diacetyl should not be present. Kristal Weizen is well attenuated and very highly carbonated. Body is medium to full. The beer will have no flavor of yeast and a cleaner, drier mouthfeel than counterparts served with yeast.

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%-5.5%)
Bitterness (IBU) : 10-15
Color SRM (EBC) : 3-9 (6-18 EBC)

63-A. 南ドイツスタイル・クリスタルヴァイツェン


初期比重 (プラート度) : 1.047-1.056 (11.7-13.8)
最終比重 (プラート度) : 1.008-1.016 (2.1-4.1)
アルコール度数 : 4.9-5.5% ABV
ビタネス・ユニット : 10-15 IBU
色度数 : 3-9 SRM (6-18 EBC)
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