South German-Style Dunkel Weizen
BJCP Comparable Category: 10C - Weizenbock
This is the description of how the South German-Style Dunkel Weizen 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 South German-Style Dunkel Weizen 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 characteristically fuller mouthfeel.
- Body: Medium to full
- Malt Flavors & Aromas: Distinct sweet maltiness and a chocolate-like character from roasted malt characterize this beer style. Dark barley malts are frequently used along with dark Cara or color malts.
- Hop Flavors & Aromas: Not present
- Fermentation Characteristics: The phenolic and estery aromas and flavors typical of Weissbiers are present but less pronounced in Dunkel Weissbiers. Dunkel Weissbiers should be well attenuated and very highly carbonated. Diacetyl should not be present
- Common Ingredients: A high percentage of malted wheat is used (by German brewing tradition must be at least 50%, although it may contain up to 70%), with the remainder being Munich- and/or Vienna-type barley malts in darker versions, and more Pils malt in paler versions. Some color malts may be used sparingly. A traditional decoction mash can give the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character. Too warm or too cold fermentation will cause the phenols and esters to be out of balance and may create off-flavors. Hop choice is essentially irrelevant, but German varieties are most traditional.
- Commercial Examples: Eisenbahn Weizenbock, Plank Bavarian Dunkler Weizenbock, Penn Weizenbock, Schneider Unser Aventinus
Brewing Properties of South German-Style Dunkel Weizen
The functional properties of brewing South German-Style Dunkel Weizen 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 - 5.4%|
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 »
–10 - 25 SRM
(20 - 49 EBC)
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
|1.048 - 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.