# Dunkelweizen Recipe **URL:** \ **Category:** Beer Recipes\ **Created:** [August 15, 2013, 5:05pm UTC](https://forum.homebrewersassociation.org/t/dunkelweizen-recipe/14450 "2013-08-15T17:05:32Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![rapurcell85](https://avatars.discourse-cdn.com/v4/letter/r/9de053/32.png) [@rapurcell85](https://forum.homebrewersassociation.org/u/rapurcell85)\ **Post date:** [August 15, 2013, 5:05pm UTC](https://forum.homebrewersassociation.org/t/dunkelweizen-recipe/14450/1 "2013-08-15T17:05:32Z")
All: I am going to make a dunkelweizen for our homebrew club’s Octoberfest event. It’s my first crack at one, so I would appreciate Amy feedback. Thanks! 50% White Wheat Malt 46% Munich Malt 4% Caramunich 3 oz Carafa 3 Mash at 155 \*F Magnum at 60 min for about 15 IBU Wyeast 3068 Weihenstephan Weizen Any suggestion on a water profile? Thanks, Bob ---
**Author:** ![beersk](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/beersk/32/13414_2.png) [@beersk](https://forum.homebrewersassociation.org/u/beersk)\ **Post date:** [August 15, 2013, 5:29pm UTC](https://forum.homebrewersassociation.org/t/dunkelweizen-recipe/14450/2 "2013-08-15T17:29:56Z")
Looks good to me. For water profile, I’d go with whatever keep your calcium and sulfate fairly low (in the 50-60ppm range) and the water fairly soft. But I tend to like softer water for most beers. ---
**Author:** ![jng46](https://avatars.discourse-cdn.com/v4/letter/j/6a8cbe/32.png) [@jng46](https://forum.homebrewersassociation.org/u/jng46)\ **Post date:** [August 15, 2013, 5:45pm UTC](https://forum.homebrewersassociation.org/t/dunkelweizen-recipe/14450/3 "2013-08-15T17:45:35Z")
My first Weizen had a stuck mash. The next time I added some rice husks and had no problem with flow. ---
**Author:** ![erockrph](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/erockrph/32/13330_2.png) [@erockrph](https://forum.homebrewersassociation.org/u/erockrph)\ **Post date:** [August 15, 2013, 6:49pm UTC](https://forum.homebrewersassociation.org/t/dunkelweizen-recipe/14450/4 "2013-08-15T18:49:29Z")
Looks like a very tasty recipe to me. What temp are you planning on fermenting at? ---
**Author:** ![djsanta](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/djsanta/32/9624_2.png) [@djsanta](https://forum.homebrewersassociation.org/u/djsanta)\ **Post date:** [August 15, 2013, 8:24pm UTC](https://forum.homebrewersassociation.org/t/dunkelweizen-recipe/14450/5 "2013-08-15T20:24:04Z")
> [@beersk](#): > > Looks good to me. For water profile, I’d go with whatever keep your calcium and sulfate fairly low (in the 50-60ppm range) and the water fairly soft. But I tend to like softer water for most beers. +1 Munich water has low calcium and sulfate…and they make great dunkels there! ---
**Author:** ![scottnu](https://avatars.discourse-cdn.com/v4/letter/s/94ad74/32.png) [@scottnu](https://forum.homebrewersassociation.org/u/scottnu)\ **Post date:** [August 15, 2013, 10:56pm UTC](https://forum.homebrewersassociation.org/t/dunkelweizen-recipe/14450/6 "2013-08-15T22:56:17Z")
I brewed a Dunkelweizen last week with a very similar grain bill. I used Hallertau instead of Magnum and the Bavarian Wheat Blend yeast (3056) instead of 3068. Mine looked, smelled and tasted pretty good. I’m not patiently waiting to keg. Good luck with yours. I’d love to hear about yours and compare some notes. Good luck. ---
**Author:** ![dmtaylor](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/dmtaylor/32/9644_2.png) [@dmtaylor](https://forum.homebrewersassociation.org/u/dmtaylor)\ **Post date:** [August 15, 2013, 11:09pm UTC](https://forum.homebrewersassociation.org/t/dunkelweizen-recipe/14450/7 "2013-08-15T23:09:24Z")
Nom nom nom… Recipe looks great.  I would mash a little lower at maybe 152 F, but hey, 155 F will work too.  The water won’t matter that much.  Throw in 1 to 1.5 teaspoons of calcium chloride and call it good. ---
**Author:** ![rapurcell85](https://avatars.discourse-cdn.com/v4/letter/r/9de053/32.png) [@rapurcell85](https://forum.homebrewersassociation.org/u/rapurcell85)\ **Post date:** [August 16, 2013, 2:03am UTC](https://forum.homebrewersassociation.org/t/dunkelweizen-recipe/14450/8 "2013-08-16T02:03:46Z")
I think I am going to set my fermentation chamber at 70 DegF, which will put the beer temp at about 72 or 73 DegF. Thanks for all the feedback everyone! ---
**Author:** ![redbeerman](https://sea1.discourse-cdn.com/brewersassociation/user_avatar/forum.homebrewersassociation.org/redbeerman/32/10016_2.png) [@redbeerman](https://forum.homebrewersassociation.org/u/redbeerman)\ **Post date:** [August 16, 2013, 11:41am UTC](https://forum.homebrewersassociation.org/t/dunkelweizen-recipe/14450/9 "2013-08-16T11:41:38Z")
Who’s Amy?