Don’t expect this dark dunkelweizen to be too big or rich, this refreshing German-style wheat beer is a fruity and malty wheat-based ale, with a hint of spice. This delicious and simple recipe is featured in the book Brewing Classic Styles by Jamil Zainasheff and John J. Palmer, which can be found in the AHA Store. Prost!
Trigo Oscuro | German Wheat and Rye Beer
- 6.8 lbs. (3.08kg) | Wheat LME (4 °L)
- 2.2 lbs. (3.08kg) | Munich LME (9 °L)
- 6.0 oz. (170g) | Special "B" (120 °L)
- 6.0 oz. (170g) | Crystal (40 °L)
- 2.0 oz. (57g) | Carafa Special II (430 °L)
- 1.0 oz. (28g) | Hallertau 4% AA, 60 min.
- White Labs WLP300 Hefeweizen Ale, Wyeast 3068 Wehenstephan Weizen
- Original Gravity: 1.056 (13.8 °P)
- Final Gravity: 1.014 (3.5 °P)
- ABV: 5.5%
- IBU: 16
- SRM: 16 SRM (31 EBC)
- Boil Time: n/a
- Efficiency: n/a
- Pre-boil Volume: n/a
- Pre-boil Gravity: n/a
- Use two liquid yeast packages or make an appropriate starter.
- Ferment at 62°F (17°C). When finished, carbonate the beer to approximately 2.5 to 3 volumes.
All Grain Option
- Replace the wheat extract with 2 lbs. (0.9kg) continental Pilsner malt and 6.9 lbs. (3.13kg) wheat malt.
- Replace the Munich extract with 3 lbs. (1.36kg) Munich malt. Mash at 152°F (67°C).
- Increase the pre-boil volume as needed to allow a 90 minute boil, which will help reduce DMS in the beer.