Dunkelweizen or Dark Wheat

My Third recipe share: (85% Indian malt beer)
My all time favourite beer. This beer comes from Germany, its a darker version of Hefeweizen. This beer gives a distinctive banana and clove yeast character, supported by a toasty bread or caramel malt flavour, this beer gives a subtle chickoo flavour due to combination of malts used. This beer is highly carbonated and has a off-white foam head. So lets get on to brewing.

Grain bill: 8 lit batch, TG-1.045

Pilsner- 35%-   0.800 kg
Wheat- 50%-   1.150 kg
Munich- 6%-   0.124kg
Chocolate wheat- 4%-  0.103 kg
Caramel-5%- 0.106 kg

Hops- Magnum 15%- 10 IBU- 1.77 grams (60 min boil)

Yeast- Mauribrew weisse yeast vial

Batch Priming- 9/lit- 72g sugar for the whole batch
Mashing Schedule:
1. Take 4 litre water and get the temp to 45*C and then add the crushed grains and target 40*C for 15 min (add Dark water buffer)
Buffers basically is added to get the right water that helps assist the mash to get to right pH and enhances flavour of the malt. It also assists on beer clarification/stabilisation during conditioning.  

2. Take the mash temp to 63*C for 1 Hour.

3. Take the mash temp to 71*C for 20 min.

4. Mash out at 76*C for 5 min.

5. Sparge with 7 litre of water at 78*C.


Start boil and add the hops at boil over remember to use a hop bag to get rid of the hop trub after boil

Liqueur Back Technique:

This technique is used for gravity adjustment after boil to get the target gravity and the volume of the wort. Basically, after boil the wort loses 1-3 litres depending on the heat thus this should be added back after boil i recommend you add 1 litre and take gravity reading then if required add another litre and again take gravity reading. This process can become nuisance if you are using a hydrometer. Thus to simplify i recommend you use REFRACTOMETER as it just uses few drops for gravity adjustment. Lastly,  after the gravity is adjusted get wort to a final boil-over and then cut off the heat the reason to do this is to sanitise the water you have added. If its RO water then you can skip the final step.


While cooling I recommend you use a lid with a partial opening and a stirring spoon inside. Keep on stirring till you get the wort down to 25*C. The reason you use lid is because it prevents fruitflies and other things entering the cooled wort.
Then pour the beer into Fermenter and shake the wort for 5 min areation.


1. Primary fermentation- 20*C for 6 days
    (If using Safale WB06 ferment at 18*C for 7 days).

2. Rack the beer on the 7th day to separate the beer from the dead yeast.

3. Condition the beer after primary- 10*C for 7 days


Bottle the beer by using batch priming technique on 13/14 day. After bottling, keep the beer at 22-24*C for 6 days and then transfer all the bottles to 4*C fridge and keep there for 2 days before consuming.

Tasting notes:

Well balance full bodied beer with overwhelming fruitiness and subtle Chickoo flavour on finish, strong clove aroma gives a presence of phenols . The hops present should not give flavour or smell, it should strictly impart bitterness.

Cheers.....I hope this helps and please do leave us comment and your experience in brewing it.

Happy brewing :)

Sagar Chokhawala


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