Looking for a Dunkelweiss recipe

This a BCS recipe that has some tweaks for what I had on hand. It is well received by those who like wheat beers.

Style: Dunkelweizen OG: 1.054
Type: COMP FG: 1.013
Rating:
ABV: 05.40 %
Calories: 177 IBU's: 025.00
Efficiency: 65 % Boil Size: 7.71 Gal
Color: 15.1 SRM Batch Size: 6.00 Gal
Preboil OG: 1.046 Boil Time: 90 minutes

Fermentation Steps
Name Days / Temp
Primary 5 days @ 62.0°F
Primary 7 days @ 66.0°F
Primary 9 days @ 70.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
2.50 lbs 17.09 % 0 Pilsner, German 90 mins 1.037
8.00 lbs 54.70 % 0 Wheat, Pale 90 mins 1.039
3.00 lbs 20.51 % 0 Munich Malt, Light 90 mins 1.037
6.00 ozs 2.56 % 0 Special B, Dingemans 90 mins 1.030
5.00 ozs 2.14 % 0 Crystal 50/60 (Brit) 90 mins 1.034
2.00 ozs 0.85 % 0 Blackprinz 90 mins 1.025
3.00 ozs 1.28 % 0 Brown Malt 90 mins 1.032
2.00 ozs 0.85 % 0 Carabrown (July-Dec) 90 mins 1.034

Hops
Amount IBU's Name Time AA %
2.00 ozs 23.79 Hallertauer Mittelfrueh 60 mins 4.00

Yeasts
Amount Name Laboratory / ID
1.0 pkg Weihenstephan Weizen Wyeast Labs 3068

 

My 2 cents

http://beersmithrecipes.com/viewrecipe/305955/dunkelweizen-tebuken

 

This is what I am drinking now.

6# Dark Wheat German
3# Dark Munich
1/2 to 1# Carapils (optional) for more body

Yeast Starter - Wyeast 3068
Hallertauer 4% alpha 1.25 oz 60 min
Hallertauer 4% alpha .75 oz 5 min

OG 1.050 @ 75% efficiency Color 12 SRM

Mash
146 deg F 50 min
154 deg 30 min or until total conversion
168 deg mash out ~ 20 min

If you cannot find the dark malts, you can up your color by adding 2-3 oz of roasted wheat or debittered black to the mash or cold steeping it and add the tea to the boil.
You may want to use some rice hulls to speed the runoff/avoid a stuck mash.
Whatever you do, good luck on your second all grain.
Keep some wheat DME handy in case things go awry!

 

I made this one and am delighted with it.

Urbraeu Dunkelweizen

Description:
St.12,3%, Ebu 23, Ebc 80

Ingredients:
Munichmalt 4000g 14Ebc
Vienamalt 170g 8Ebc
Caraaroma 600g 400Ebc
31g. Hall.Perle 90 for 80min.
24g. Hall.Perle 90 for 10min.
Additional Instructions
Primary Ferment: 7
Secondary Ferment: 21

Beer Profile
Original Gravity: 1,0496
Final Gravity: 1,0098
Recipe Type: all-grain
Yield: 5.00 Gallons

Procedure:
E. 35°C
1. 50 °C for 20min
2. 60 °C for 30min.
3. 70 °C for 45min.
A, by 78 °C

boil for 90min.

Source: Rockerheggen

 

Where's the wheat? You need wheat for a weizen. Did I miss it?

 

Nope. That was the whole bill. May sound silly, but I didn't measure SG along the way, so I can't say anything along those lines. There's a nice café at lait colored head when you pour, but it doesn't hang around. Some wheat should fix that. Very dark, wonderful balance with some bitterness coming just from the grain. Just as yummy at basement temp as refrigerated.