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 | 8514 | |
| DARK WHEAT BEER |
5 gal | 4.86% | 40.39 | 1.050 | 1.013 | All Grain | 6748 | |
| Dunkelweizen |
5.5 gal | 5.33% | 19.49 | 1.048 | 1.008 | All Grain | 4293 | |
| Dunkel Weissbier |
50 L | 5.27% | 13.81 | 1.053 | 1.013 | All Grain | 4266 | |
| Summer Glow Dunkel-Weisse |
2.4 gal | 4.64% | 0 | 1.047 | 1.012 | All Grain | 3819 | |
| Dunkelweizen |
5 gal | 6.91% | 0 | 1.070 | 1.018 | All Grain | 3734 | |
| Joe's Dunkelweizen |
5 gal | 5.63% | 0 | 1.057 | 1.014 | Partial Mash | 3603 | |
| Cardene Dunkelweizen |
60 L | 4.92% | 12.36 | 1.052 | 1.015 | All Grain | 3301 | |
| Rye Dunkelweizen |
5 gal | 4.56% | 31.39 | 1.046 | 1.012 | All Grain | 2482 | |
| Red SMASH |
5.5 gal | 5.98% | 34.46 | 1.056 | 1.011 | extract | 2439 |
Newest Dunkelweizen (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Dakota Vortices |
7 gal | 5.67% | 17.51 | 1.060 | 1.017 | All Grain | 27 | |
| Nachtbrot |
6 gal | 4.72% | 17.58 | 1.049 | 1.013 | All Grain | 94 | |
| Dunkelweizein - GMM System |
49 gal | 4.94% | 18.84 | 1.050 | 1.012 | All Grain | 22 | |
| German Dunkle |
5.5 gal | 5.17% | 18.44 | 1.052 | 1.013 | extract | 52 | |
| Awesome Recipe |
5.5 gal | 4.28% | 17.07 | 1.042 | 1.009 | All Grain | 61 | |
| dunk v |
80 gal | 5.74% | 0 | 1.058 | 1.015 | All Grain | 70 | |
| #61Dunkelweizen |
6.5 gal | 4.54% | 16.49 | 1.041 | 1.006 | All Grain | 70 | |
| Pumpernickel Dunkelweizen |
5 gal | 6.48% | 30.03 | 1.061 | 1.012 | All Grain | 98 | |
| 德式小麦PRO |
20.8 L | 5.97% | 0 | 1.061 | 1.015 | All Grain | 82 | |
| Weihnachtweizen |
10 L | 5.19% | 16.56 | 1.053 | 1.013 | All Grain | 105 |
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 | 48 | Grain | specialty malt |
10°L
|
33 | 29% | 4% - 91% | |
| Special B | 46 | 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 | 32 | German | Grain | roasted malt |
425°L
|
32 | 2% | 1% - 5% |
| Rice Hulls | 30 | Adjunct | other |
0°L
|
0 | 6% | 0% - 14% | |
| Liquid Malt Extract - Wheat | 29 | Liquid Extract | extract |
3°L
|
35 | 67% | 22% - 100% | |
| American - Wheat | 28 | 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 | 51 | 4 | 68% | 14% - 100% |
| Tettnanger | 47 | 4.5 | 61% | 13% - 100% |
| Hallertau Mittelfruh | 44 | 3.75 | 64% | 11% - 100% |
| Domestic Hallertau | 32 | 3.9 | 62% | 17% - 100% |
| Saaz | 29 | 3.5 | 46% | 13% - 100% |
| Magnum | 16 | 15 | 54% | 8% - 100% |
| Hersbrucker | 15 | 4 | 45% | 20% - 100% |
| Cascade | 14 | 7 | 29% | 8% - 100% |
| Perle | 11 | 8.2 | 49% | 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% |
| Flaked Wheat | 3 | Adjunct | raw |
2°L
|
34 | 35% | 29% - 40% | |
| German - Vienna | 3 | German | Grain | base malt |
4°L
|
37 | 30% | 28% - 33% |
| 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 | 67 | 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 | 41 | 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 |
| Fermentis - Safale - American Ale Yeast US-05 | 8 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Wyeast - Bavarian Wheat 3056 | 7 | Wyeast | Wheat | 0.1 | Medium | 75% | 64°F | 74°F |
| Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST | 6 | Lallemand | Ales | High | Low | 78% | 64°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 | Fining | Boil | 68% | 0% - 100% |
| Gypsum | 9 | Water Agt | Mash | 8% | 0% - 45% |
| Calcium Chloride (dihydrate) | 8 | Water Agt | Mash | 15% | 0% - 58% |
| Lactic acid | 8 | Water Agt | Sparge | 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 | Water Agt | 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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