Indulge in the rich and creamy goodness of Dunkelweizen, a delightful German wheat beer. This recipe combines a complex malt character with a blend of fruity flavors from the yeast strain, resulting in a truly satisfying brew. Whether you’re a seasoned homebrewer or just starting out, this Dunkelweizen recipe will guide you through the process of creating a moreish and authentic beer that will impress your friends and tantalize your taste buds.
- 1 Mash tun
- 1 Brew kettle
- 1 Fermentation vessel
- 1 Airlock
- 1 Brewing thermometer
- 1 Brewing paddle or spoon
- 1 Wort chiller
- 1 Hydrometer or refractometer
- 1 Brewing sanitizer
- 1 Racking cane or auto-siphon
- 1 Bottling bucket
- 1 Bottles or kegging system
- 1 Bottle capper or kegging equipment
- 1 Brewing brush or scrubber
- 1 Brewing burner or heat source
- 1 Timer or clock
- 1 Measuring cups and spoons
- 1 Funnel
- 1 Brewing pH meter (optional)
- 1 Grain mill (optional, if milling your own grains)
For the Mash – Liquor 10 Litres (17½ Pints) – Mash Time 1 hr – Temperature 64°c/147 °F
- 6 lb Wheat malt Quantity 2.7kg
- 5 lb Munich malt Quantity 2.3kg
- 10½ oz Caramunich III Quantity 300g
- 10½ oz Special B Quantity 300g
For the Boil – 27 Litres (47½ Pints) – Boil Time 1 hr – 15 mins
- 1 oz (Hops) Tettnang 4.5% When to add – At start of boil (IBU 15.3)
- 1 tsp Protofloc Other – When to add – For last 15 mins of boil
To Ferment – 32°C (90°F) – Conditioning 2 weeks at 10°C (50°F)
- 1 Wyeast 3056 Bavarian Wheat Blend
- Heat 10 liters (17.5 pints) of water to a temperature of 64°C (147°F).
- Add the following ingredients to the mash tun: 6 lb (2.7 kg) of wheat malt, 5 lb (2.3 kg) of Munich malt, 10.5 oz (300 g) of Caramunich III, and 10.5 oz (300 g) of Special B.
- Stir the mixture well and let it rest for 1 hour at the mash temperature.
- Transfer the mash to a brew kettle and heat it to a boil.
- Once boiling, add 1 oz (28 g) of Tettnang hops.
- Allow the mixture to boil for 1 hour and 15 minutes.
- During the last 15 minutes of the boil, add 1 tsp of Protofloc to help clarify the beer.
- After boiling, cool the wort to a temperature of 32°C (90°F).
- Transfer the cooled wort to a fermentation vessel.
- Add 1 packet of Wyeast 3056 Bavarian Wheat Blend yeast to the vessel.
- Seal the vessel with an airlock and let it ferment for approximately 26 days at a controlled temperature of 32°C (90°F).
- After fermentation, transfer the beer to a secondary fermentation vessel for conditioning.
- Condition the beer for 2 weeks at a temperature of 10°C (50°F).
Ready to Drink:
- After the conditioning period, your Dunkelweizen beer should be ready to drink.
- The estimated alcohol by volume (ABV) is 5.6% and the bitterness rating is 15.3 IBU.
- The color rating of the beer is 29.5 EBC.
|Makes 🍻||Ready to Drink 🍺||Estimated ABV||Bitterness Rating||Color Rating|
|23 Litres (40 Pints)||4 Weeks||5.6%||15.3 IBU||29.5 EBC|
Creamy and Moreish:
The Dunkelweizen is known for its irresistibly creamy texture that will leave you craving more. The blend of wheat and Munich malt creates a smooth and velvety mouthfeel that is hard to resist.
Complex Malt Character:
With a combination of wheat malt, Munich malt, Caramunich III, and Special B, this recipe offers a delightful interplay of flavors. The result is a rich and complex malt character that adds depth and sophistication to the beer.
Fruity Flavor Fusion:
The blended yeast strain used in this recipe imparts a range of fruity flavors that beautifully complement the malt profile. Expect a harmonious fusion of fruity notes that enhance the overall drinking experience.
Crafted by seasoned homebrewer Dan Smullen, this recipe reflects his expertise and passion for brewing exceptional beers. By following his detailed instructions, you can embark on a brewing journey that ensures success and a top-notch final product.
Quantity and Enjoyment:
With a yield of 40 pints, this recipe provides a substantial amount of beer to share with friends and fellow beer enthusiasts. Experience the satisfaction of crafting a homemade Dunkelweizen that will impress and delight those who have the pleasure of trying it.
So why not give this Dunkelweizen recipe a try? With its creamy texture, complex malt character, and fruity flavors, it promises a rewarding brewing experience and a beer that will have you coming back for more.
FAQ on Making this Dunkelweizen Recipe
How long does it take to ferment the Dunkelweizen beer?
The recommended fermentation time for this recipe is approximately 26 days.
What is the recommended mash temperature for this recipe?
The mash temperature for the Dunkelweizen is 64°C/147°F.
How much wheat malt is required for the mash?
You will need 6 lb (2.7 kg) of wheat malt for the mash.
What type of hops are used in this Dunkelweizen recipe?
The recipe calls for 1 oz (28 g) of Tettnang hops.
What is the estimated alcohol by volume (ABV) of the final beer?
The estimated ABV for the Dunkelweizen is 5.6%.
How long should the beer condition after fermentation?
The beer should be conditioned for 2 weeks after fermentation.
What is the role of the blended yeast strain in this recipe?
The blended Wyeast 3056 Bavarian Wheat yeast adds fruity flavors to the beer.
How many servings does this recipe yield?
This recipe yields approximately 40 pints (23 liters) of Dunkelweizen beer.
What is the bitterness rating (IBU) of the Dunkelweizen beer?
The bitterness rating of the beer is approximately 15.3 IBU.
What is the color rating (EBC) of the final beer?
The color rating of the Dunkelweizen beer is approximately 29.5 EBC.