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 | 6345 | |
| DARK WHEAT BEER |
5 gal | 4.86% | 40.39 | 1.050 | 1.013 | All Grain | 5161 | |
| Dunkel Weissbier |
50 L | 5.27% | 13.81 | 1.053 | 1.013 | All Grain | 3477 | |
| Summer Glow Dunkel-Weisse |
2.4 gal | 4.64% | 0 | 1.047 | 1.012 | All Grain | 3301 | |
| Dunkelweizen |
5.5 gal | 5.33% | 19.49 | 1.048 | 1.008 | All Grain | 3043 | |
| Dunkelweizen |
5 gal | 6.91% | 0 | 1.070 | 1.018 | All Grain | 3009 | |
| Joe's Dunkelweizen |
5 gal | 5.63% | 0 | 1.057 | 1.014 | Partial Mash | 2949 | |
| Cardene Dunkelweizen |
60 L | 4.92% | 12.36 | 1.052 | 1.015 | All Grain | 2890 | |
| Red SMASH |
5.5 gal | 5.98% | 34.46 | 1.056 | 1.011 | extract | 1991 | |
| Rye Dunkelweizen |
5 gal | 4.56% | 31.39 | 1.046 | 1.012 | All Grain | 1980 |
Newest Dunkelweizen (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Dunkle Days |
5.5 gal | 5.88% | 16.79 | 1.052 | 1.007 | All Grain | 19 | |
| Awesome Recipe |
25 L | 5.75% | 0 | 1.058 | 1.015 | BIAB | 75 | |
| "Procyon" (Racoon) Dunkelweizen (WG) |
62 gal | 5.28% | 11.49 | 1.051 | 1.010 | All Grain | 100 | |
| DRW #1 |
5 gal | 5.27% | 17.31 | 1.051 | 1.011 | extract | 68 | |
| My Weird Dunkel |
5.5 gal | 5.58% | 15.74 | 1.056 | 1.013 | All Grain | 130 | |
| Toasted Wheat Ale |
5 gal | 4.45% | 9.64 | 1.043 | 1.009 | extract | 101 | |
| Imp stout |
31 gal | 8.8% | 19.9 | 1.092 | 1.025 | All Grain | 171 | |
| 175. Dunkelweizen |
29 L | 3.87% | 15.24 | 1.040 | 1.010 | All Grain | 164 | |
| American Dark Wheat |
11 gal | 5.71% | 0 | 1.058 | 1.014 | All Grain | 151 | |
| Mörk Veteöl |
20 L | 5.29% | 15.88 | 1.053 | 1.013 | All Grain | 203 |
Fermentables Used In Dunkelweizen (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - Wheat Malt | 94 | German | Grain | base malt |
2°L
|
37 | 48% | 15% - 100% |
| Munich Dark 20L | 70 | 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% | |
| Belgian - Special B | 42 | Belgian | Grain | roasted 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 | 29 | German | Grain | roasted malt |
425°L
|
32 | 2% | 1% - 5% |
| Liquid Malt Extract - Wheat | 28 | Liquid Extract | extract |
3°L
|
35 | 66% | 22% - 100% | |
| Dry Malt Extract - Wheat | 27 | Dry Extract | extract |
3°L
|
42 | 58% | 5% - 100% | |
| American - Wheat | 27 | American | Grain | base malt |
1.8°L
|
38 | 47% | 25% - 82% |
Hops Used In Dunkelweizen (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Hallertau Hersbrucker | 49 | 4 | 67% | 14% - 100% |
| Tettnanger | 46 | 4.5 | 61% | 13% - 100% |
| Hallertau Mittelfruh | 40 | 3.75 | 62% | 11% - 100% |
| Domestic Hallertau | 32 | 3.9 | 62% | 17% - 100% |
| Saaz | 29 | 3.5 | 44% | 13% - 100% |
| Magnum | 16 | 15 | 57% | 8% - 100% |
| Hersbrucker | 14 | 4 | 45% | 20% - 100% |
| Cascade | 13 | 7 | 29% | 8% - 100% |
| Perle | 12 | 8.2 | 52% | 17% - 100% |
| East Kent Goldings | 8 | 5 | 44% | 17% - 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% |
| Belgian - Special B | 6 | Belgian | Grain | roasted 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 | 64 | 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 | 38 | 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 |
| 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 |
| Fermentis - Safale-WB06 | 6 | Fermentis / Safale | Ales | High | Low | 78% | 59°F | 75°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 | 13 | Water Agt | Boil | 70% | 0% - 100% |
| Gypsum | 7 | Water Agt | Mash | 19% | 0% - 48% |
| Lactic acid | 7 | Flavor | Bottling | 75% | 45% - 100% |
| Calcium Chloride (dihydrate) | 6 | Water Agt | Mash | 8% | 0% - 36% |
| Wyeast - Beer Nutrient | 3 | Fining | Boil | 30% | 0% - 50% |
| Epsom Salt | 3 | Water Agt | Mash | 3% | 0% - 7% |
| Baking Soda | 2 | Water Agt | Mash | 41% | 0% - 82% |
| Calcium Chloride (dihydrate) | 2 | Water Agt | Mash | 72% | 45% - 100% |
| Calcium Chloride (anhydrous) | 2 | Water Agt | Mash | 5% | 1% - 9% |
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