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Steeping Grains Used In Dunkelweizen Recipes

Name Recipes Avg. Usage Usage Range
German - Chocolate Wheat 8 39% 4% - 100%
Belgian - Special B 7 37% 22% - 50%
American - Chocolate 6 34% 7% - 50%
German - Carafa II 6 32% 14% - 50%
Munich Dark 20L 5 38% 13% - 47%
German - Dark Wheat 4 41% 29% - 50%
American - Caramel / Crystal 40L 4 40% 33% - 46%
Flaked Oats 3 23% 22% - 25%
Honey Malt 3 43% 29% - 50%
Munich - Light 10L 3 43% 29% - 50%
German - Vienna 3 30% 28% - 33%
American - Caramel / Crystal 120L 3 75% 25% - 100%
Flaked Wheat 3 35% 29% - 40%
German - De-Husked Caraf II 3 16% 11% - 25%
German - CaraMunich III 3 57% 29% - 75%
American - Caramel / Crystal 10L 2 24% 20% - 28%
Munich - 60L 2 30% 30% - 31%
German - CaraMunich II 2 22% 22% - 22%
Briess - Carapils Malt 2 44% 38% - 50%
American - Blackprinz 2 41% 31% - 50%