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Wit’s End Slam Dunkelweizen Recipe

A slightly more seductive and deeper version of its more popular counterpart the Hefeweizen, Slam Dunkelweizen is like a piece of banana bread with honey and chocolate chips.

Scott Witsoe January 03, 2017

Wit’s End Slam Dunkelweizen Recipe Primary Image

Denver-based Wit’s End Brewer Scott Witsoe shared this homebrew-scaled recipe for the Dunkelweizen he brewed with his father. He says, “Put together various wheat malts, a classic German yeast, mostly adhere to the Rheinheitsgebot, and you got yourself a Slam Dunkelweizen! A slightly more seductive and deeper version of its more popular counterpart the Hefeweizen, Slam Dunkelweizen is like a piece of banana bread with honey and chocolate chips!”

He uses three different types of wheat malt to create a layered complexity of malted wheat flavors and a delicate clean sweetness. To balance these soft wheat flavors, he ferments at higher temperatures as well as intentionally stresses out the yeast to create a beautiful bouquet of banana and clove aromas. Strap on your lederhosen and enjoy this treat!

ALL-GRAIN

Batch Size: 5 gallons (19 liters)
Brewhouse Efficiency: 75%
OG (est): 1.055
FG (est): 1.012
IBUs: 14.7
ABV (est): 5.6%

MALT/GRAIN BILL

4 lb (1.8 kg) white wheat malt
2 lb 9 oz (1.2 kg) Pilsner malt
14 oz (397 g) honey malt
7 oz (198 g) Cara-Pils/Dextrine malt
6.1 oz (173 g) Munich malt
4.7 oz (133 g) rye malt
4.7 oz (133 g) biscuit malt
4.7 oz (133 g) Special B malt
4.7 oz (133 g) caramel/crystal malt 70-80L
4.7 oz (133 g) caramel wheat malt
4.7 oz (133 g) chocolate wheat malt

HOPS SCHEDULE

0.15 oz (4 g) Columbus at 60 minutes
0.50 oz (14 g) Tettnang at 30 minutes
0.20 oz (6 g) Tettnang at 15 minutes

YEAST

1 packet or vial of Wyeast 3068 or White Labs 300

DIRECTIONS

Mash with about 3.5 gallons (13 liters) of water at 164°F (73°C) and hold at 151°F (66°C) for 75 minutes. A temperature mash, recirculating infusion mash system (RIMS), or heat exchanger recirculating mash system (HERMS) method is highly recommended.

Sparge with 5 gallons (19 liters) of 170°F (77°C) water. Starting boil volume should be about 6.5 gallons (25 liters). Allow a full rolling boil for 75 minutes.

After cooling, pitch 1 packet or vial of yeast (a starter is not recommended) and ferment at 72–75°F (22–24°C) for 5–7 days or until complete. Rack to secondary and condition at cellar temperature (or cooler) for 2 weeks. Shoot for a medium to high level of carbonation whether bottling or kegging.

Want to get the most from your grain? Sign up for CB&B’s Advanced All-Grain Method online class and take your all-grain brew day to the next level.