Recipe: Hitzewelle Dunkelweizen

Great to brew or drink at any time of year, the too-often-overlooked Bavarian-style dark wheat beer offers crowd-pleasing flavors and looks impressive in the glass.

Josh Weikert Jan 13, 2024 - 2 min read

Recipe: Hitzewelle Dunkelweizen Primary Image

Photo: Matt Graves

All Access Subscribers can download the Beersmith and BeerXML version of this recipe. Subscribe today.

Don’t go crazy with the fermentation temperature here. Trust your yeast to do their job, and they’ll take care of you; abuse them, and you’re rolling the dice, flavor-wise. This may seem relatively cool (64°F/18°C), but it’s within the recommended range and limits risk.


Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.052
FG: 1.013
IBUs: 17
ABV: 5.3%

5 lb (2.3 kg) wheat malt
5 lb (2.3 kg) Munich
8 oz (227 g) Briess Special Roast
8 oz (227 g) rice hulls

0.5 oz (14 g) Magnum at 30 minutes [17 IBUs]

Wyeast 3068 Weihenstephan Weizen or White Labs WLP300 Hefeweizen Ale

Mill the grains, mix with the rice hulls, and mash at 152°F (67°C) for 75 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 64°F (18°C), aerate the wort, and pitch the yeast. Ferment at 64°F (18°C) for 7 days, then allow to rise to room temperature until fermentation is complete and gravity has stabilized. Package and carbonate to about 2.5 volumes of CO2.