German Wheat and Rye Beer - Dunkelweizen (BJCP 2008) - Beer Recipes | Brewer's Friend
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German Wheat and Rye Beer - Dunkelweizen (BJCP 2008)




Top 10 Dunkelweizen (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Skuumkoppe kloon
30 L 4.99% 18.12 1.050 1.012
All Grain 7306
DARK WHEAT BEER
5 gal 4.86% 40.39 1.050 1.013
All Grain 5739
Dunkel Weissbier
50 L 5.27% 13.81 1.053 1.013
All Grain 3873
Dunkelweizen
5.5 gal 5.33% 19.49 1.048 1.008
All Grain 3555
Summer Glow Dunkel-Weisse
2.4 gal 4.64% 0 1.047 1.012
All Grain 3504
Dunkelweizen
5 gal 6.91% 0 1.070 1.018
All Grain 3287
Joe's Dunkelweizen
5 gal 5.63% 0 1.057 1.014
Partial Mash 3194
Cardene Dunkelweizen
60 L 4.92% 12.36 1.052 1.015
All Grain 3058
Rye Dunkelweizen
5 gal 4.56% 31.39 1.046 1.012
All Grain 2187
Red SMASH
5.5 gal 5.98% 34.46 1.056 1.011
extract 2181

Newest Dunkelweizen (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
dunkel
10 L 5.77% 17.03 1.056 1.012
All Grain 47
Sue's Rye Bottles 108
21 L 6.54% 22.47 1.061 1.011
All Grain 82
Bananensplit
10 gal 5.52% 24.93 1.057 1.015
BIAB 102
Dunkel Weizen
10 L 5.21% 16.51 1.051 1.012
All Grain 136
Dunkelweizen
3.2 gal 5.17% 17.43 1.052 1.013
BIAB 144
Banoffee dunkleweizenbock
20 L 6.73% 23.22 1.066 1.015
All Grain 242
Awesome Recipe
5 gal 6% 14.13 1.053 1.007
extract 200
German-style Dunkelweizen
21 L 6.7% 13.7 1.065 1.014
All Grain 181
Johnny
116.25 gal 5.36% 15.89 1.046 1.005
All Grain 171
dunkelweiz
185 gal 4.79% 14.37 1.050 1.014
All Grain 164

Fermentables Used In Dunkelweizen (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Wheat Malt 93 German Grain base malt 2°L
37 48% 15% - 100%
Munich Dark 20L 71 Grain specialty malt 20°L
34 20% 4% - 50%
German - Pilsner 60 German Grain base malt 1.6°L
38 28% 7% - 54%
Munich - Light 10L 49 Grain specialty malt 10°L
33 29% 4% - 91%
Special B 45 Grain crystal malt 115°L
34 4% 1% - 10%
German - Dark Wheat 39 German Grain base malt 6.5°L
39 39% 2% - 61%
German - Carafa II 30 German Grain roasted malt 425°L
32 2% 1% - 5%
Liquid Malt Extract - Wheat 29 Liquid Extract extract 3°L
35 67% 22% - 100%
Rice Hulls 29 Adjunct other 0°L
0 6% 2% - 14%
Dry Malt Extract - Wheat 27 Dry Extract extract 3°L
42 58% 5% - 100%

Hops Used In Dunkelweizen (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
Hallertau Hersbrucker 50 4 69% 14% - 100%
Tettnanger 46 4.5 61% 13% - 100%
Hallertau Mittelfruh 42 3.75 63% 11% - 100%
Domestic Hallertau 32 3.9 62% 17% - 100%
Saaz 29 3.5 44% 13% - 100%
Magnum 15 15 57% 8% - 100%
Cascade 14 7 29% 8% - 100%
Hersbrucker 14 4 45% 20% - 100%
Perle 12 8.2 52% 17% - 100%
Mount Hood 8 4.8 75% 50% - 100%

Steeping Grains Used In Dunkelweizen (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
German - Chocolate Wheat 8 German Grain roasted malt 413°L
31 39% 4% - 100%
American - Chocolate 6 American Grain roasted malt 350°L
29 34% 7% - 50%
Special B 6 Grain crystal malt 115°L
34 40% 25% - 50%
German - Carafa II 5 German Grain roasted malt 425°L
32 32% 14% - 50%
Munich Dark 20L 5 Grain specialty malt 20°L
34 36% 13% - 47%
American - Caramel / Crystal 40L 4 American Grain crystal malt 40°L
34 40% 33% - 46%
German - Dark Wheat 4 German Grain base malt 6.5°L
39 41% 29% - 50%
German - Vienna 3 German Grain base malt 4°L
37 30% 28% - 33%
Flaked Oats 3 Adjunct raw 2.2°L
33 23% 22% - 25%
German - De-Husked Caraf II 3 German Grain roasted malt 418°L
32 16% 11% - 25%

Yeasts Used In Dunkelweizen (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Wyeast - Weihenstephan Weizen 3068 66 Wyeast Wheat 0.1 Low 75% 64°F 75°F
White Labs - Hefeweizen Ale Yeast WLP300 50 White Labs Wheat Medium Low 74% 68°F 72°F
Fermentis - Safbrew - Wheat Beer Yeast WB-06 40 Fermentis / Safale Wheat .105 Low 86% 54°F 77°F
Mangrove Jack - Bavarian Wheat Yeast M20 20 Mangrove Jack Ale n/a Low 73% 59°F 86°F
Danstar - Munich Dry Wheat Yeast 10 Danstar Wheat Medium Medium 75% 64°F 70°F
White Labs - Hefeweizen IV Ale Yeast WLP380 9 White Labs Wheat Medium Low 76.5% 66°F 70°F
Fermentis - Safale-WB06 8 Fermentis / Safale Ales High Low 78% 59°F 75°F
Wyeast - Bavarian Wheat 3056 7 Wyeast Wheat 0.1 Medium 75% 64°F 74°F
Fermentis - Safale - American Ale Yeast US-05 7 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - Munich Classic Wheat Beer Yeast 6 Danstar Wheat .09 Low 75% 63°F 72°F

Other Ingredients Used In Dunkelweizen (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Irish Moss 17 Fining Boil 70% 0% - 100%
Whirlfloc 14 Water Agt Mash 65% 0% - 100%
Gypsum 11 Water Agt Mash 14% 0% - 48%
Calcium Chloride (dihydrate) 9 Water Agt Mash 17% 0% - 58%
Lactic acid 8 Water Agt Mash 78% 45% - 100%
Epsom Salt 6 Water Agt Mash 4% 0% - 13%
Baking Soda 3 Water Agt Mash 39% 0% - 82%
Wyeast - Beer Nutrient 3 Other Boil 30% 0% - 50%
Calcium Chloride (anhydrous) 3 Water Agt Mash 3% 0% - 9%
Calcium Chloride (dihydrate) 2 Water Agt Mash 72% 45% - 100%

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