Subcategory D: South German Dunkel Weizen/Dunkel Weissbier

Color:: Copper-brown to very dark
Clarity:: If served with yeast, appearance may be very cloudy
Perceived Malt Aroma and Flavor:: Distinct sweet maltiness and a chocolate-like character from dark or roasted malts exemplify beer in this style. Dark barley malts are frequently used along with dark Cara or color malts.
Perceived Hop Aroma and Flavor:: 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.
Body:: Medium to full
Additional Notes:: Beers in this style are made with at least 50 percent wheat malt. They are often roused during pouring, and, when yeast is present, will have a yeasty ﬂavor and a characteristically fuller mouthfeel.
Alcohol by Volume:: 4.80% – 5.40%
IBU:: 10-15
SRM Color:: 10-25