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Dunkelweizen Recipe

Here’s the all grain dunkelweizen recipe that I came up with. It’s a little different from the Roggenbier recipe that I posted last week. I made that one sweeter, where this one is more “wheaty”.

Breakfast of champions.


3 lbs. Munich Malt
6 lbs. Wheat Malt
0.75 lbs. Caramel Malt 120L
1 lbs. Honey Malt
1 lbs. Melanoidin Malt
0.5 oz. Hallertau Mittelfruh Pellets boiled 60 mins.
0.5 oz. Hallertau Mittelfruh Pellets boiled 15 mins.
Yeast: White Labs WLP300 Hefewizen Ale


Original Gravity: 1.052
Terminal Gravity: 1.012
Color: 17.05 °SRM
Bitterness: 13.0 IBUs
Alcohol (%volume): 5.2%

Some notes: Mash at 152°F. I read a lot online and elsewhere that a decoction mash would work well for this style. Go for it if you have the time. Check out this link to learn more: http://brewery.org/library/DecoctFAQ.html

Ferment at 62°F for two weeks. Bottle or keg as usual.


Racked The California Common


Dueling Oktoberfests


  1. You going to toss in some rice hulls to help lauter that much wheat. You have a 1/3 ratio of base malt to wheat there. 66% Wheat may be tough to lauter. Go for it, though use some rice hulls to keep it running smooth.

  2. Good point. I still have a ton of rice hulls sitting around from the stuck sparge days.

  3. I don’t know if you’ve used that much honey malt before, but I think it’s too much. I wouldn’t use more than 1/2 lb. in that recipe. YMMV, of course!

  4. I agree with Denny on the Honey malt. I’d also add that in my experience the Melanoidin malt is a very strong flavor too. Maybe a little less of that too. But I am also more of a fan of doing what feels right and not listening to all the back seat brewers. Brew it, learn from it, then rebrew it better!

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