A dunkelweizen, or dunkel weissbier, is a Bavarian dark wheat beer. Inspired by New Belgium's Dunkelweiss, which Jack drank in Nashville, we decided to try our hand at the style. We used a new malt for this beer—chocolate wheat. I'm curious to see if it tastes any different than regular chocolate malt. We used enough that the roasted grains should be fairly pronounced—more so than in a traditional dunkelweizen. For yeast, we used White Labs WLP300, which is reputed to be from the same source (Weihenstephaner brewery) as the yeast we used in previous hefeweizens, Wyeast 3068. Yeasts do, however, mutate over time, even in labs, so the White Labs strain will likely yield a slightly different flavor profile.
Batch size: 5 gallons
Boil volume: 3.5 gallons
Calculated OG: 1.067
Measured FG: 1.021
Calculated ABV: 6.1
Calculated IBUs (Tinseth): 19
Pitching Temperature: 70F
Yeast: WLP300
Starter: 2 liters
Fermentation vessel: Bucket
| Ingredients |
| Malts Mashed | Amount | % | Max Pts. | Color |
| Choc. Wheat | 0.75 | 9% | 33.00 | 400.00 |
| Other Fermentables | Amount | % | Max Pts. | Color |
| DME | 5 | 57% | 42.00 | 2.00 |
| LME | 3 | 34% | 36.00 | 2.00 |
| Total | 8.75 | 100% | 342.75 | 63.20 |
| Hops/Additions | Amount | Time | AA% | IBU's |
| Hersbrucker | 0.5 | 60 | 2.6% | 6.81 |
| Hersbrucker | 0.5 | 30 | 2.6% | 5.23 |
| Hersbrucker | 0.5 | 20 | 2.6% | 4.12 |
| Hersbrucker | 0.5 | 10 | 2.6% | 2.47 |
The brewday went smoothly.
8/3/11: Gravity 1.031
Bottled 8/25/11 with plain silver caps. Final gravity: 1.021.
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