Bamberg-Style Weiss Rauchbier - Craft Beer Monkey

Color: Pale to chestnut brown

Clarity: Because yeast is present, appearance may be very cloudy.

Perceived Malt Aroma & Flavor: In darker versions, a detectable degree of roast malt may be present without being aggressive. Smoky malt aroma and flavor, ranging from low to high, should be present. Smoke character should be smooth, not harshly phenolic, suggesting a mild sweetness.

Perceived Hop Aroma & Flavor: Not perceived

Perceived Bitterness: Low

Fermentation Characteristics: The aroma and flavor of a Weiss Rauchbier with yeast should be fruity and phenolic. The phenolic characteristics are often described as clove, nutmeg, vanilla and smoke. Banana esters are often present at low to medium-high levels. No diacetyl should be perceived. Weissbiers are well attenuated and very highly carbonated.

Body: Medium to full

Additional Notes:

These beers are made with at least 50 percent wheat malt. They are often roused 17during pouring, and when yeast is present, they will have a yeasty flavor and a fuller mouthfeel.

Color SRM (EBC): 4-18 (8-36 EBC)
ABV: 3.9%-4.4% (4.9%-5.6%) %
IBU: 10-15
AE - Apparent Extract: 1.008-1.016 (2.1-4.1 °Plato)
OG - Original Gravity: 1.047-1.056 (11.7-13.8 °Plato)