Dunkel-er-Weisse
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.
Type: Ale
Style: Dark Wheat
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
| Quantity | Ingredient | Comment | Malt Style |
| 5 lbs | Wheat Malt, White | Wheat | |
| 4 lbs | Goldpils® Vienna Malt | Base | |
| 0.5 lbs | Midnight Wheat Malt | Bitterless Black | |
| 0.5 lbs | Carapils® Malt | Dextrine | |
| 1 oz | Spalter Select (4.5% AA hop) | 60 min boil | |
| 1 vial | White Labs WLP351 Bavarian Weizen Ale Yeast | ||
| 1 capsule | Servomyces Yeast Nutrient | 10 min 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
Primary Fermentation: 2-3 weeks at 68ºF
Secondary Fermentation:
Fermentation Notes: Bottle condition with cane sugar or force carbonate
Original Gravity: 1.048
Final Gravity: 1.013
Alcohol by Weight: 3.7%
Alcohol by Volume: 4..6%
IBU: 14
Color: 40
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