Bamberg-Style Weiss Rauchbier
BJCP Comparable Category: 6B - Rauchbier
This is the description of how the Bamberg-Style Weiss Rauchbier style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Bamberg-Style Weiss Rauchbier beer style.
These beers are made with at least 50 percent wheat malt. They are often roused during pouring, and when yeast is present, they will have a yeasty ﬂavor and a fuller mouthfeel.
- Body: Medium to full
- Malt Flavors & Aromas: In darker versions, a detectable degree of roast malt may be present without being aggressive. Smoky malt aroma and ﬂavor, ranging from low to high, should be present. Smoke character should be smooth, not harshly phenolic, suggesting a mild sweetness.
- Hop Flavors & Aromas: Not present
- Fermentation Characteristics: The aroma and flavor of a Weiss Rauchbier with yeast should be fruity and phenolic. The phenolic characteristics are often described as clove, nutmeg, vanilla and smoke. Banana esters are often present at low to medium-high levels. No diacetyl should be perceived. Weissbiers are well attenuated and very highly carbonated.
- Common Ingredients: German Rauchmalz (beechwood-smoked Vienna-type malt) typically makes up 20-100% of the grain bill, with the remainder being German malts typically used in a Märzen. Some breweries adjust the color slightly with a bit of roasted malt. German lager yeast. German or Czech hops.
Brewing Properties of Bamberg-Style Weiss Rauchbier
The functional properties of brewing Bamberg-Style Weiss Rauchbier beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
|4.9 - 5.6%|
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
|10 - 15 IBUs||SRM
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
–4 - 18 SRM
(8 - 35 EBC)
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.047 - 1.056|
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
|1.008 - 1.016|
If you see an error in our data, please let us know!
Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.