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	8073
DARK WHEAT BEER	5 gal	4.86%	40.39	1.050	1.013		All Grain	6357
Dunkel Weissbier	50 L	5.27%	13.81	1.053	1.013		All Grain	4131
Dunkelweizen	5.5 gal	5.33%	19.49	1.048	1.008		All Grain	4010
Summer Glow Dunkel-Weisse	2.4 gal	4.64%	0	1.047	1.012		All Grain	3711
Dunkelweizen	5 gal	6.91%	0	1.070	1.018		All Grain	3576
Joe's Dunkelweizen	5 gal	5.63%	0	1.057	1.014		Partial Mash	3468
Cardene Dunkelweizen	60 L	4.92%	12.36	1.052	1.015		All Grain	3215
Rye Dunkelweizen	5 gal	4.56%	31.39	1.046	1.012		All Grain	2372
Red SMASH	5.5 gal	5.98%	34.46	1.056	1.011		extract	2349

Newest Dunkelweizen (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
dunkelwajcen	20 L	5.16%	10.82	1.052	1.012		All Grain	39
Awesome Recipe	11 gal	3.24%	0	1.033	1.008		All Grain	60
brown sugar dunkelweizen	6 gal	5.18%	12.59	1.048	1.009		Partial Mash	131
dunkel	10 L	5.77%	17.03	1.056	1.012		All Grain	188
Sue's Rye Bottles 108	21 L	6.54%	22.47	1.061	1.011		All Grain	255
Bananensplit	10 gal	5.52%	24.93	1.057	1.015		BIAB	262
Dunkel Weizen	10 L	5.21%	16.51	1.051	1.012		All Grain	314
Dunkelweizen	3.2 gal	5.17%	17.43	1.052	1.013		BIAB	276
Dunkles Caramel Weissbier	11 L	6.09%	13.46	1.059	1.012		All Grain	416
Banoffee dunkleweizenbock	20 L	6.73%	23.22	1.066	1.015		All Grain	412

Fermentables Used In Dunkelweizen (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Wheat Malt	92	German	Grain	base malt	2°L	37	48%	15% - 100%
Munich Dark 20L	71		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	48		Grain	specialty malt	10°L	33	29%	4% - 91%
Special B	44		Grain	crystal 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	30	German	Grain	roasted malt	425°L	32	2%	1% - 5%
Rice Hulls	30		Adjunct	other	0°L	0	6%	2% - 14%
Liquid Malt Extract - Wheat	29		Liquid Extract	extract	3°L	35	67%	22% - 100%
American - Wheat	28	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	51	4	68%	14% - 100%
Tettnanger	47	4.5	61%	13% - 100%
Hallertau Mittelfruh	42	3.75	63%	11% - 100%
Domestic Hallertau	32	3.9	62%	17% - 100%
Saaz	29	3.5	44%	13% - 100%
Magnum	16	15	54%	8% - 100%
Hersbrucker	15	4	45%	20% - 100%
Cascade	14	7	29%	8% - 100%
Perle	12	8.2	52%	17% - 100%
Mount Hood	8	4.8	75%	50% - 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%
Special B	6		Grain	crystal 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%
Flaked Wheat	3		Adjunct	raw	2°L	34	35%	29% - 40%
German - Vienna	3	German	Grain	base malt	4°L	37	30%	28% - 33%
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	65	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	40	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
Fermentis - Safale-WB06	9	Fermentis / Safale	Ales	High	Low	78%	59°F	75°F
White Labs - Hefeweizen IV Ale Yeast WLP380	9	White Labs	Wheat	Medium	Low	76.5%	66°F	70°F
Fermentis - Safale - American Ale Yeast US-05	8	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Bavarian Wheat 3056	7	Wyeast	Wheat	0.1	Medium	75%	64°F	74°F
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST	6	Lallemand	Ales	High	Low	78%	64°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	14	Fining	Boil	65%	0% - 100%
Gypsum	10	Water Agt	Mash	12%	0% - 48%
Calcium Chloride (dihydrate)	9	Water Agt	Mash	17%	0% - 58%
Lactic acid	8	Water Agt	Mash	78%	45% - 100%
Epsom Salt	6	Water Agt	Mash	4%	0% - 13%
Baking Soda	3	Water Agt	Mash	39%	0% - 82%
Wyeast - Beer Nutrient	3	Fining	Boil	30%	0% - 50%
Calcium Chloride (anhydrous)	3	Water Agt	Mash	3%	0% - 9%
Calcium Chloride (dihydrate)	2	Water Agt	Mash	72%	45% - 100%

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