Difference between revisions of "Dunkelweizen"
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Latest revision as of 14:25, 12 June 2007
Dunkelweizen is a darker, stronger version of Bavarian wheat beer.
Many Bavarian wheat beers were traditionally made with dark malts and dark color. Later as lagers became more popular, the lighter Hefe-weizen became the dominant wheat style.
Medium body. Low hop flavor/aroma to enhance yeast flavor. Some fruity, ester, phenolics ok. Clove and banana yeast mixed with dark malt flavor. Light straw color, some haze allowed. Highly carbonated. Darker, stronger version of Bavarian wheat beer. May have slight toasted or chocolate flavor, but this should not be dominant. The clove-banana flavor will be slightly more subdued in this version.
- Color Range: 14.0-23.0 SRM
- Original Gravity Range: 1.044-1.056 SG
- Final Gravity Range: 1.010-1.014 SG
- Bitterness Range: 10.0-18.0 IBU
- Alcohol by Volume Range: 4.3-5.6 %
- Carbonation Range: 2.5-2.9 vols
- BJCP Style Number: 15 B
- More than 50% wheat malt
- Remainder is Munich or Vienna barley malts
- German noble hops at low hop rate
- Must have distinctive Weizen Wheat yeast for correct flavor
- Soft water.
- Hacker-Pschorr Weisse Dark, Ayinger Ur-Weisse, Brooklyner Dunkel-Weisse