Spring Dunkelweizen

South German-Style Dunkel Weizen/Dunkel Weissbier - All Grain

Recipe Description

Not a huge fan of light wheat beers so I'm making this dark wheat beer with some spicy yeast and hops. Bold enough for my tastes but light enough to enjoy on a warm spring day.

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 6.5 gal (24.6 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 6 lbs (2.72 kg) Munich Malt (9 °L)
  • 4 lbs (1.81 kg) German Pilsner 2-Row (2 °L)
  • 1 lbs (0.45 kg) Crystal 40 (40 °L)
  • After Boil
  • 4 oz (113.4 g) Corn Sugar (Dextrose) (0 °L)
  • Hops
  • 1 oz (28.35 g) Hallertauer Pellet 4.4% AA (Boil - 60 mins)
  • Miscellaneous
  • 1 tsp (4.93 mL) Irish Moss (Boil - 15 mins)
  • Yeast
  • Weihenstephan Weizen Yeast (Wyeast 3068) (Liquid)

Directions

Infusion Step: Mash at 152 °F (67 °C) for 60 minutes.

Single infusion mash. Add hops at the start of the boil then irish moss with 15 mins remaining.

Corn sugar is for bottle priming. Allow at least 2 weeks to carbonate.

Hold in primary fermentor for 21 days at 70 °F (21 °C).

Allow to carbonate and age for 14 days.

If you started brewing this beer today you could be drinking it by Nov. 1, 2016. Start brewing this recipe.

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