This beer style is characterized by a distinct sweet maltiness and a chocolate like character from roasted malt. Estery and phenolic elements of this Weissbier should be evident but subdued. Color can range from copper-brown to dark brown. Dunkel Weissbier is well attenuated and very highly carbonated, and hop bitterness is low. Hop flavor and aroma are absent. Usually dark barley malts are used in conjunction with dark cara or color malts, and the percentage of wheat malt is at least 50 percent. If this is served with yeast, the beer may be appropriately very cloudy. No diacetyl should be perceived. (Brewer may indicate a desire that the yeast be either poured or not poured when the beer is served).
Origin: German
Recommended Glassware: Weizen Glass
Original Gravity (ºPlato): 1.048-1.056 (12-14 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
Alcohol by Weight (Volume): 3.8-4.3% (4.8-5.4%)
Bitterness (IBU): 10-15
Color SRM (EBC): 10-19 (20-38 EBC)
Sub-style guidelines used with permission of the Brewers Association, www.beertown.org.