Two unique malts—Briess Midnight Wheat and Briess Goldpils® Vienna—are united with a classic Bavarian yeast to produce a deceptively dark Dunkelweizen with a flavor profile true to its stylistic roots. Find this recipe on the Briess–White Labs recipe card insert in Brew Your Own Magazine or in the Briess Recipe Database where it can be printed as a full sheet or 3×5 card.
Dunkel-er-weisse
- Type: Ale
- Style: Wheat
- Batch Size: 5 gallons
- Recipe Type: All grain
- Recipe Contributed By: Briess Technical Team
Ingredients
- 5 lbs Briess White Wheat Malt
- 4 lbs Briess Goldpils® Vienna Malt
- 0.5 lbs Briess Midnight Wheat Malt
- 0.5 lbs Briess Carapils® Malt
- 1 oz Spalter Select (4.5% AA hop)—60 minute boil
- 1 vial White Labs WLP351 Bavarian Weizen Ale Yeast
- 1 capsule Servomyces Yeast Nutrient—10 minute boil
Procedures
- Mash grains at 152-156ºF for 60 minutes
- Heat to 170ºF
- Lauter
- Boil with bittering hops for 60 minutes
- Cool to 68ºF, oxygenate wort
- Pitch 1 vial WLP351 Bavarian Weizen Ale Yeast
Fermentation
- Primary Fermentation: 2-3 weeks at 68ºF
- Fermentation Notes: Bottle condition with cane sugar or force carbonate
Stats
- Original Gravity: 1.048
- Final Gravity: 1.013
- Alcohol by Weight: 3.7%
- Alcohol by Volume: 4.6%
- IBU: 14
- Color: 40