63-D. South German-Style Dunkel Weizen

South German Dunkel Weizens are copper-brown to very dark. If served with yeast appearance may appropriately be very cloudy. The phenolic and estery aromas and flavors typical of Weissbiers are present but less pronounced in Dunkel Weissbiers. Hop aroma and flavor are not present. Hop bitterness is low. Distinct sweet maltiness and a chocolate-like character from roasted malt characterize this beer style. Dark barley malts such as Dark Munich Malts or Dark Vienna Malts are frequently used along with at least 50 percent malted wheat. Dunkel Weizen should be well attenuated and very highly carbonated. These beers are often roused during pouring, and when yeast is present, they will have a yeasty flavor and a characteristically fuller mouthfeel. Diacetyl should not be present. 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)

63-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)
最終比重 (プラート度) : 1.008-1.016 (2.1-4.1)
アルコール度数 : 4.8-5.4% ABV
ビタネス・ユニット : 10-15 IBU
色度数 : 10-25 SRM (20-50 EBC)
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