Of the beers that we made at the Flying Barrel, Katherine’s Hefeweizen turned out the best, but it still seemed to be missing something. Then I found the stye description for Dunkelweizen! Now that sounds good. I could not find a good looking extract plus mini-mash recipe for this style so I adapted my own with the help of an all grain recipe, Designing Great Beers, and qbrew. Let me know what you think at this first shot at rolling my own. Hopefully I will get to brew it this weekend, or next weekend.

Ach Mein Dunkel

Recipe Ach Mein Dunkel Style Dunkelweizen
Brewer Randy Musgrove Batch 5.00 gal

Recipe Characteristics

Recipe Gravity 1.052 OG Estimated FG 1.013 FG
Recipe Bitterness 15 IBU Alcohol by Volume 5.2%
Recipe Color 14° SRM Alcohol by Weight 4.0%

Ingredients

Quantity Grain Use
0.50 lb Amber D.M.E. extract
3.30 lb Wheat malt extract extract
1.50 lb Wheat D.M.E. extract
2.00 lb German Munich steeped
1.50 lb German wheat steeped
0.25 lb Weyermann German chocolate malt steeped
Quantity Hop Form Time
1.00 oz Hallertauer pellet 60 minutes
0.50 oz Saaz pellet 10 minutes
Quantity Misc Notes
1.00 unit White Labs Hefeweizen WLP300 Attenuation: 72-76; Flocculation: Low; Optimum Ferm. Temp: 68-72

Recipe Notes

Mash in at 130 deg F water and allow a 20 minute protein rest. Gradually raise mash temperature to 154 degrees F either by direct heating of your mash vessel or by decoction of a portion of the mash. Rest for 30 minutes and then raise to 168 for mash out. Batch Sparge

Boil for 60 minutes

After the boil, chill and pitch. Ferment at approximately 64 degrees F ambient temp for 5-7 days, Secondary at 60-62 degrees for 7 days.