Bought a couple of these from a good local bottle shop (Northmead Cellars). I'd really love to have a go at brewing a clone, but I've only brewed with kits and a few additives so far. Has anybody got a simple recipe that goes close to this beer?
We frequently have customers request a recipe that is both different and easy to brew. The next time you find yourself in this situation, consider making a Dunkelweizen. When you combine the rich malty character of a Munich Dunkel with the fluffy, fruity, banana and clove-like esters of a traditional Hefeweizen you get a great classic style easy to duplicate at home.
Malt: A rich melanoidin character from Munich and Vienna malts should combine with the somewhat grainy wheat for a flavorful, medium bodied beer. A very small amount of de-bittered black malt or German Carafa can be added in order to achieve the desired light amber to mahogany color. An ambitious all-grain brewer should consider a decoction mash with 5060% wheat combined with Munich and/or Vienna malts.
Hops: Go light on the hops! Use just enough noble bittering hops to keep the beer from being cloyingly sweet. The flavor and aroma should come from the malt and yeast so no other hops are needed.
Yeast: Embrace your yeast! Good German hefeweizen ale yeast should be used to produce the banana and clove-like esters appropriate in a Dunkelweizen. You can control the amount of esters produced (to a certain extent) by watching your fermentation temperature. Ferment a little warmer and youll get more esters, a little cooler and youll get less.
The key when devising a recipe for a Dunkelweizen (or any other beer) is to make it in a manner that you believe will live up to your personal taste. That is the main reason many people homebrew. Want a hop-head Dunkelweizen? Add more hops! An Imperial Dunkelweizen? Double the extract/base grains and the bittering hops! On the other hand, if you are one of those brewers who like to stick to a recipe, give the recipe below a try!
The Brew Hut
The Brew Hut Dunkelweizen
(5 gallons/19 L, extract with grains)
OG = 1.046 FG = 1.012
IBU = 13 ABV = 4.5%
6 lbs. (2.7 kg) wheat liquid
8 oz. (56 g) German Munich malt
8 oz. (56 g) German Vienna malt
8 oz. (56 g) German dark crystal
malt (65 L)
12 oz. (2856 g) Weyermann
Carafa II Malt
(optional for slightly darker color)
3.5 HBU Hallertau Hersbrcker hops
(1 oz./28 g of 3.5% AA) (bittering)
3/4 corn sugar or 1 1/4 cup dry
malt extract (for priming)
White Labs WLP300 (Hefeweizen Ale)
yeast or Wyeast 3068
Step by Step
Steep the grains in 155 F (68 C) water for 30 minutes. Remove and rinse grains with 165 F (74 C) water. Add and stir in wheat malt extract. Bring to a boil and add hops. Boil for 60 minutes and then chill to 7075 F (~23 C). Ferment for about 710 days or until all fermentation is complete. There is no need for a secondary fermentation.