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Rubidoux Dunkel

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Rubidoux Dunkel

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Beer Style: Dunkelweizen  (15B)
Recipe Type: partial mash
Yield: 5 US gallons



German-style dunkelweizen


  • 3 lbs. American white wheat malt
  • 2 lbs. pale two-row malt
  • 0.75 lb. dark crystal, 90° Lovibond
  • 0.5 lb. black barley (not black malt or black patent)
  • 3.3 lbs. unhopped wheat extract syrup
  • 0.75 oz. Perle hops (6.8% alpha acid) for 60 min.
  • 1.5 oz. Hallertauer hops (4.0% alpha acid) for 15 min.
  • 1/2 tsp. Irish moss for 15 min.
  • Wyeast 3333 (German Ale) or similar yeast
  • 3/4 cup corn sugar for priming

Additional Instructions

Primary Ferment: Until activity slows
Secondary Ferment: 10 Days

Beer Profile

Original Gravity: 1.053
Final Gravity: 1.001
Alcohol by Vol: 6.81%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe


Mix American white wheat, pale two-row, and dark crystal malts and black barley with 7 qts. water in brewpot and bring to 150° to 155° F. Hold for 45 min. Raise temperature to 170° F and sparge. After collecting 3 gal. of runoff, top up kettle as necessary with water. Total boil is 60 min. Bring to a boil and add 3.3 lbs. extract syrup and Perle hops. Boil 45 min. and add Hallertauer hops and Irish moss. Boil 15 min. more. Cool and top up to 5 gal. with cool, pre-boiled water, and at 70° F pitch yeast. Ferment in primary at 70° F. After high kraeusen falls, transfer to secondary fermenter and condition for 10 days. Prime with corn sugar and bottle.