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Steeping Grains Used In Dunkelweizen Recipes

Name Recipes Avg. Usage Usage Range
German - Chocolate Wheat 8 38% 4% - 100%
American - Chocolate 6 34% 7% - 50%
Belgian - Special B 6 39% 22% - 50%
German - Carafa II 5 32% 14% - 50%
American - Caramel / Crystal 40L 4 40% 33% - 46%
German - Dark Wheat 4 41% 29% - 50%
Flaked Oats 3 23% 22% - 25%
German - De-Husked Caraf II 3 16% 11% - 25%
German - Vienna 3 30% 28% - 33%
Flaked Wheat 3 35% 29% - 40%
German - Munich Light 3 43% 29% - 50%
Canadian - Honey Malt 3 43% 29% - 50%
German - CaraMunich III 3 57% 29% - 75%
American - Caramel / Crystal 120L 3 75% 25% - 100%
German - Dark Munich 2 44% 44% - 44%
German - CaraMunich II 2 22% 22% - 22%
American - Munich - Dark 20L 2 30% 13% - 47%
American - Caramel / Crystal 10L 2 24% 20% - 28%
American - Munich - 60L 1 30% 30% - 30%
American - Caramel / Crystal 20L 1 40% 40% - 40%
German - Chocolate Rye 1 33% 33% - 33%
Belgian - CaraMunich 1 25% 25% - 25%
American - Carapils (Dextrine Malt) 1 50% 50% - 50%
United Kingdom - Munich 1 50% 50% - 50%
Flaked Rye 1 33% 33% - 33%
German - Melanoidin 1 30% 30% - 30%
German - Carafa III 1 21% 21% - 21%
American - Rye 1 38% 38% - 38%
German - Wheat Malt 1 38% 38% - 38%
Belgian - De-Bittered Black 1 27% 27% - 27%
Gambrinus - Honey Malt 1 20% 20% - 20%
German - Munich Dark 1 44% 44% - 44%
German - Caramel Wheat 1 81% 81% - 81%
American - Smoked Malt 1 43% 43% - 43%
American - Caramel / Crystal 60L 1 50% 50% - 50%
United Kingdom - Black Patent 1 25% 25% - 25%
American - Midnight Wheat Malt 1 7% 7% - 7%
American - CaraBrown 1 50% 50% - 50%
American - Vienna 1 47% 47% - 47%
American - Caramel / Crystal 75L 1 50% 50% - 50%
United Kingdom - Coffee Malt 1 50% 50% - 50%
German - Pale Ale 1 39% 39% - 39%
American - White Wheat 1 73% 73% - 73%
United Kingdom - Crystal 30L 1 75% 75% - 75%
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