Dunkelweizen

Name: Dunkelweizen
Total time: 165 min
Yield: 5 gal
Ingredients: 5 lb Dark Wheat Malt; 3.5 lb Munich Malt; 2 lb Pilsner Malt; 0.5 lb Caramunich; 0.75 oz Hallertau Tradition (boil, 60 min); SafBrew T-58 yeast

Hefeweizen · all grain

Dark Bavarian wheat — banana, clove, bread crust.

OG: 1.054
FG: 1.014
ABV: 5.3%
IBU: 14
SRM: 16
Batch: 5 gal

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Grain bill

11.00 lb total

Malt	Weight	%
Dark Wheat Malt	5.00 lb	45%
Munich Malt	3.50 lb	32%
Pilsner Malt	2.00 lb	18%
Caramunich	0.50 lb	5%

Hop schedule

Hop	Weight	Time	Type
Hallertau Tradition	0.75 oz	60 min	boil

Yeast

SafBrew T-58 · 70–80% atten · 64–77°F

Process

Mash at 152°F for 75 min
Boil 90 min
primary: 10 days @ 64°F

Notes

A hefeweizen with the dial turned to bread-crust. Dark wheat and Munich do most of the work; a touch of Caramunich rounds the malt with raisin. Same yeast, same fermentation profile as Bavarian hefe — just a darker, fuller picture.

Brewer: Pitch cool to keep banana in check; let it free-rise to keep clove balanced.

Packaging: Bottle-condition with extra priming sugar — Bavarian wheat carbonates high (~3.0+ vols).