South German-Style Weizenbock Style
- Color: Gold to very dark
- Clarity: If served with yeast, appearance may be very cloudy.
- Perceived Malt Aroma & Flavor: Medium malty sweetness should be present. If dark, a mild roast malt character should emerge in the flavor and, to a lesser degree, in the aroma.
- Perceived Hop Aroma & Flavor: Not present
- Perceived Bitterness: Low
- Fermentation Characteristics: Balanced, clove-like phenolic and fruity ester banana notes produce a well-rounded ﬂavor and aroma. Diacetyl should not be present. Carbonation should be high.
- Body: Medium to full
- Additional notes: 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.
South German-Style Weizenbock Vital Statistics
- Original Gravity (°Plato) 1.066-1.080 (16.1-19.3 °Plato)
- Apparent Extract/Final Gravity (°Plato) 1.016-1.028 (4.1-7.1 °Plato)
- Alcohol by Weight (Volume) 5.5%-7.5% (7.0%-9.5%)
- Bitterness (IBU) 15-35
- Color SRM (EBC) 4.5-30(9-60 EBC)
2020 Brewers Association Beer Style Guidelines used with permission of Brewers Association.
Credit: 2020 Brewers Association Beer Style Guidelines – Ale Styles – German Origin Ale Styles – South German-Style Weizenbock