The German-style Dunkelweizen can be considered a cross between a German-style dunkel and a hefeweizen. Distinguished by its sweet maltiness and chocolate-like character, it can also have banana and clove (and occasionally vanilla or bubblegum) esters from weizen ale yeast

  • SRM Color Scale
    10 - 25
  • International Bitterness Units (IBUs)
    10 - 15
  • Alcohol by Volume (ABV)
    4.8% - 5.4%
  • Alcohol
    Not Detectable to Mild
  • Hop Aroma/Flavor
    Hop aroma and flavor are not perceived. Hop bitterness is low
  • Malt Aroma/Flavor
    Bready or grainy, with a distinct sweet maltiness and a chocolate-like character from roasted malt
  • Yeast Esters
    The ester flavors of Dunkel Weissbier should be evident but subdued
  • Yeast Phenols
    The phenolic flavors of Dunkel Weissbier should be evident but subdued
  • Body
    Moderate to Mouth-Coating
  • Carbonation
    Low to Medium
  • Finish Length
    Short to Medium
  • Attenuation
    71 - 83
  • Hops
    German Noble
  • Malt
    At least 50 percent Malted Wheat, plus Munich, Special "B", Crystal, Carafa Special II
  • Water
  • Yeast
    Weizen Ale
Food Pairings
  • Cheese
  • Entrée
    Roasted Chicken, Pork Roast
  • Dessert
    Banana Cream Pie
  • Carbonation
    Slow to Medium Rising Bubbles
  • Clarity
    Slight Haze to Hazy
  • Color
    Copper-Brown to Very Dark
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