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.
- 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.
- Fermentation Characteristics: DMS, diacetyl, fruity esters and phenolic attributes should not be present.
Brewing Properties of Franconian-Style Rotbier
The functional properties of brewing Franconian-Style Rotbier 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.
|4.8 - 5.6%|
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 »
–13 - 23 SRM
(26 - 45 EBC)
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|
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 Brewers Association.