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Budweiser American Ale


HOMEBREWING
RAY'S FAVORITE RECIPES
From Brewing Editor Ray Daniels

Dangerously Delicious Dunkel Weizen

"Dunkel" means "dark" in German, while "Weizen" means "wheat." This then, is a dark wheat beer. When made with a proper German weizen yeast, it will give both a round chocolate-like malt flavor and a bit of that clovey-banana character that is typical of the weizens. I find the combination to be irresistible.

This is an all grain recipe, but an extract alternative is just as viable. Simply substitute a wheat/barley extract for most or all of the 6-row and wheat malt. If I were doing this, I'd use 5 pounds of dry wheat/barley malt extract with one-half pound of 6-row malt and a half-pound of wheat malt along with the other grains.

When I first brewed this recipe, only one weizen yeast was widely available to homebrewers. Now you can choose from several different types, but any of them should give good results. If possible, keep the fermentation temperature down to about 65 deg F.

O.G. 1.054
F.G. 1.015

Ingredients

4 lb 6-row malt
5 lb Wheat malt
2 lb Munich malt
0.25 lb Chocolate malt

1.0 oz Hersbrucker or Saaz - boiled 60 minutes
0.5 oz Hersbrucker - boiled 30 minutes

1.5 tsp gypsum in mash
1.5 tsp gypsum in sparge water

Weizen Yeast - prepared in a starter of at least 1 quart

Procedure

Mash in with 3.75 gallons of 130 deg F water and allow a 20 minute protein rest. Raise mash temperature to 152 degrees F either by direct heating of your mash vessel or by decoction of a portion of the mash. Rest for 30 minutes and then raise to 168 for mash out. Sparge to collect 6 to 7 gallons of wort.

Boil for 90 minutes, or longer if needed to reduce volume.

Begin hop additions 60 minutes before the end of the boil.

After the boil, chill and pitch. Ferment at approximately 65 degrees F, if possible. Higher temperatures will produce a more pronounced banana flavor.

No lagering is required, although cold conditioning for a week after the beer has been carbonated is said to improve the flavor of weizens.

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