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Dunkle Weizen

Dunkle Weizen

Munich Dunkel • Extract • 5.5 gal


Very good and very drinkable

September 13, 2013 at 11:43am

4.0/5.0 1 rating

Ingredients (Extract5.5 gal)

  • .25 lbs Chocolate Malt; Breiss

    Chocolate Malt; Breiss

    Rich roasted coffee flavor. Characteristics & Applications: • Chocolate Malt is used in all beer styles for color adjustment with minor or no flavor contribution. • Use 1-10% for desired color in Porter and Stout Beer. • The chocolate flavor is very complementary when used in higher percentages in Brown Ales, Porters, Stouts and other Dark Beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.

  • .25 lbs Cara-Pils® Malt; Briess

    Cara-Pils® Malt; Briess

    Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.

  • 6.6 lbs CBW® Bavarian Wheat Liquid (Malt Extract); Briess

    CBW® Bavarian Wheat Liquid (Malt Extract); Briess

    Neutral, malty flavor. Characteristics & Applications: • CBW® Bavarian Wheat is a liquid, 100% pure malted barley extract made from a blend of base and wheat malts. • CBW® Bavarian Wheat can be used in the production of extract wheat beers, and in the production of all grain beers to adjust color, flavor and gravity of wheat and other styles of beer. • Advantages of using extract in a brewhouse include: o Extends the brew size by adding malt solids to the wort. o Adds wheat characteristics without the added inventory of bags of grain, additional handling and processing, etc. o Adds wheat characteristics without slowing the lauter. • Briess Malt & Ingredients Company is the only vertically integrated malting company in North America. That means we make our pure malt extracts from our own malt so you are assured of receiving only the fullest flavored, freshest, pure malt extracts for top brewhouse performance. Applications: • All wheat beers, and to adjust the flavor of other styles of beer. • Use in the production of extract wheat beers, and to adjust the flavor of wheat and other styles of all grain brews.

  • .75 lbs Dry Extra Light Extract

    Dry Extra Light Extract

    For making very pale ales and lagers.

  • 1 oz Hallertau - 6.0 AA% pellets; boiled 45 min


    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • White Labs WLP351 Bavarian Weizen

    White Labs WLP351 Bavarian Weizen

    Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves."


Steep grains 20 mins. at 180F

Style (BJCP)

Category: 4 - Dark Lager

Subcategory: B - Munich Dunkel

Range for this Style
Original Gravity: 1.049 1.048 - 1.056
Terminal Gravity: 1.012 1.010 - 1.016
Color: 14.5 SRM 14 - 28
Alcohol: 4.8% ABV 4.5% - 5.6%
Bitterness: 23.2 IBU 18 - 28



Malty and slightly sweet

2013-10-19 10:40am

I seldom use extract, but I got the ones I used as prize in the Michigan Beer Cup. The brew is now being cold conditioned until November. I'll update then.

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