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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 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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