Dunkelweiss Recipe

Brewing Process

1. 1

   Mashing

   In a large brew kettle, heat 5 gallons of water to 160°F. Once heated, add the Munich Malt, Wheat Malt, Crystal Malt, and Chocolate Malt. Stir well to ensure all grains are wet.

2. 2

   Steeping

   Maintain the temperature at 150°F for 60 minutes, stirring occasionally. This process will extract the sugars and flavors from the grains.

3. 3

   Sparging

   After mashing, sparge the grains with hot water at 170°F to collect additional sugars. Collect the wort in a separate kettle.

4. 4

   Boiling

   Bring the collected wort to a boil, then add the Noble Hops. Boil for 60 minutes, maintaining a steady boil.

5. 5

   Cooling

   After the boil, cool the wort quickly using an immersion chiller or an ice bath to around 70°F.

6. 6

   Fermentation

   Transfer the cooled wort to a fermentation vessel and pitch the Weihenstephan yeast. Seal the vessel with an airlock and let it ferment for about 2 weeks at a stable temperature, ideally around 68°F.

7. 7

   Bottling

   Once fermentation is complete, dissolve the priming sugar in a small amount of boiling water and add it to the beer before bottling. Bottle the beer and cap it.

8. 8

   Conditioning

   Allow the bottled beer to condition at room temperature for 1-2 weeks before refrigerating. This will carbonate the beer.

9. 9

   Enjoy

   Once conditioned, chill the beer and enjoy your homemade Dunkelweiss!