Franconian-Style Rotbier

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Location:European
Category:Lager

Beer Style Description

This is the description of how the Franconian-Style Rotbier 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 Franconian-Style Rotbier beer style.

  • Color: Amber to dark red
  • Body: Medium
  • Malt Flavors & Aromas: Light toasted malt aroma and malt sweetness is typical. Light caramel or biscuit character may be present.
  • Hop Flavors & Aromas: Low to medium-low, with attributes typical of noble-type hops.
  • IBUs/Bitterness: Low to medium-low, producing a clean finish.
  • Fermentation Characteristics: DMS, diacetyl, fruity esters and phenolic attributes should not be present.

Brewing Properties of Franconian-Style Rotbier

These are the functional brewing properties of Franconian-Style Rotbier beers, as descided by the Brewers Association. These guidelines reflect, as accurately as possible, the historical significance, authenticity or a common profile in the current commercial beer market.

ABV
The alcohol by volume is shows the amount of alcohol this style of beer should have.
4.8 - 5.6%
Bitterness
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
20 - 28 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 »
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13 - 23 SRM
(26 - 45 EBC)
Original Gravity
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
1.046 - 1.056
Final Gravity
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
1.008 - 1.010

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 Brewer's Association.