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  • Dunkel-er-Weisse

    Two unique malts—Briess Midnight Wheat and Briess Goldpils® Vienna—are united with a classic Bavarian yeast to produce a deceptively dark Dunkelweizen with a flavor profile true to its stylistic roots.

    Type: Ale

    Style: Dark Wheat

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    5 lbs Wheat Malt, White Wheat
    4 lbs Goldpils® Vienna Malt Base
    0.5 lbs Midnight Wheat Malt Bitterless Black
    0.5 lbs Carapils® Malt Dextrine
    1 oz Spalter Select (4.5% AA hop) 60 min boil
    1 vial White Labs WLP351 Bavarian Weizen Ale Yeast
    1 capsule Servomyces Yeast Nutrient 10 min boil


    1. Mash grains at 152-156ºF for 60 minutes
    2. Heat to 170ºF
    3. Lauter
    4. Boil with bittering hops for 60 minutes
    5. Cool to 68ºF, oxygenate wort
    6. Pitch 1 vial WLP351 Bavarian Weizen Ale Yeast

    Primary Fermentation: 2-3 weeks at 68ºF

    Secondary Fermentation:

    Fermentation Notes: Bottle condition with cane sugar or force carbonate

    Original Gravity: 1.048

    Final Gravity: 1.013

    Alcohol by Weight: 3.7%

    Alcohol by Volume: 4..6%

    IBU: 14

    Color: 40