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Darker Weiss

Molded after one of the best selling and most award winning Weiss beers in the world, the Black Malt in this recipe balances and rounds out the normal Weiss beer character.

Type: Ale

Style: Dark Wheat

Batch Size: 5 gallons

Recipe Type: Extract with grain

Recipe Contributed By: Briess Technical Services Team


Quantity Ingredient Comment Malt Style
7.5 lbs CBW® Bavarian Wheat LME Extract, LME
2 oz Black Malt Roasted, Black
4 oz Carapils® Malt Dextrine
0.5 oz Perle Hops (9% AA) Boil 45 minutes
1 vial WLP300 Hefeweizen Ale Yeast


  1. Perform mini-mash with 4 gallons of water and grains
  2. Steep at 152-158ºF for 30 minutes
  3. Add extract
  4. Bring to a boil
  5. Add bittering hops and bring to a rolling boil
  6. Remove from heat
  7. Cool to 72ºF
  8. Transfer to primary fermenter
  9. Fill to desired level with cold water
  10. Oxygenate and pitch yeast

Primary Fermentation: 10 days at 70ºF

Secondary Fermentation: 14 days at 35ºF

Fermentation Notes: Bottle condition

Original Gravity: 1.056

Final Gravity: 1.014

Alcohol by Weight: 4.4%

Alcohol by Volume: 5.6%

IBU: 18

Color: 16 SRM


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