A Weizen, and then Some
Dunkelweizen is a darker, more malty version of the hefeweizen style. While retaining the clove and bannana characteristics of a traditional hefeweizen, a rich malty profile is also present due to the addition of munich and vienna malts. The yeast character is, of course, obtained by use of the classic specialty weizen yeast strains. With the addition of a little dark-roasted malt like chocolate, the color ranges from a moderate copper up to mohogany.
German brewing law states that this style must be composed of at least 50% wheat malt. Munich and Vienna malts
are very common. The addition of a darker roasted malt could be altered to achieve different characteristics.
|OG: 1.044 - 1.056||FG: 1.010 - 1.014||IBU: 10 - 18||SRM: 14 - 23||ABV: 4.3% - 5.6%|
All Grain Recipe - Dunkelweizen ::: 1.052/1.011 (5 Gal)
5 lbs. - Wheat Malt
2 lb. - Munich Malt
2 lb. - Vienna Malt
1/2 lb. - Crystal Malt (60L)
1/4 lb. - Chocolate Malt
Hop Schedule (15 IBU)
1 oz - Tettnanger (60 Min.)
White Labs Hefeweizen Ale (WLP300) - 1800 ml starter
Mash at 151° to 154° for 60 min.
Sparge as usual
Boil for 75 minutes (remember to compensate your water if you normally do 60 min boils)
Cool and ferment at 68° to 70°