Dunkelweizen Recipe
This classic style of unfiltered wheat ale originated in Germany. The grist contains a large portion of wheat, lending a distinctive wheaty aroma and medium to full body. Our weizen will display a wonderful haze and cloudiness.
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Ingredients
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Grain Bill
Method
Brewing Process
- 1
Mashing
In a large brew kettle, heat 5 gallons of water to 160°F (71°C). Add the crushed grains and maintain the temperature for 60 minutes.
- 2
Lautering
After mashing, drain the liquid (wort) from the grains and rinse with an additional 2 gallons of hot water to extract more sugars.
- 3
Boiling
Bring the wort to a boil and add the Hallertau hops. Boil for 60 minutes, stirring occasionally.
- 4
Cooling
After boiling, cool the wort quickly using a wort chiller or ice bath to below 70°F (21°C).
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal with an airlock. Ferment for 1-2 weeks at around 68°F (20°C).
- 6
Bottling
After fermentation is complete, transfer the beer to a bottling bucket, add priming sugar, and bottle the beer. Allow to carbonate for 1-2 weeks.
