Back to Search1st Date Dunkel
4.0 stars based on 1 votes
Beer Style: Dunkelweizen
Recipe Type: partial mash
Yield: 5 gallons
Description:
This German-style Dunkelweizen recipe is crafted specifically for brewing flavorful gluten-free beer, delivering smooth malt richness, subtle roast, and classic bready depth without wheat or barley. Using amaranth, dark roasted millet malt, and a blend of gluten-free fermentable sugars, it produces a dark, aromatic ale with balanced sweetness, gentle hop character, and a creamy mouthfeel. An excellent choice for brewers looking to create a traditional Dunkelweizen-style experience in a fully gluten-free format.
Ingredients:
- 0.5 lb of Amaranth (grain)
- 1 lb of Dark Roasted Vienna Millet Malt (malt)
- 3 lbs Tapioca Syrup (sugar)
- 3 lbs Brown Rice Syrup (sugar)
- 8 oz Molasses (sugar)
- 8 oz Maltodextrin (60 min)
- 1.25 oz Tettnang Hops (60 min)
- 0.5 oz Tettnang Hops (15 min)
- 1 oz Hallertau Hops (flameout)
- 1 lb D90 Syrup (flameout)
- 1 lb D180 Syrup (flameout)
- 1 pkg Wheat Yeast
Additional Instructions
Primary Ferment: 14 days at 70 degreesBeer Profile
Alcohol by Vol: 0.0%Color SRM: 0.0
Bitterness IBU: 0.0
Recipe Type: partial mash
Yield: 5.0 Gallons
Procedure:
Steep milled malt along with amylase enzyme in 2 gallons of water at 163.4F for 30 - 45 minutes. Use the appropriate amount of rice hulls to ensure circulation and filtration. Sparge malt with 170F water until water runs clear. Top kettle up to 6.5 gallon pre-boil size. Bring to boil.
Remove from heat and add tapioca and brown rice syrup, and molasses (this prevents scorching the syrup), return to boil allow to achieve hot break. Add hops and other ingredients according to schedule.
Recipe Note: This recipe was most likely developed between 2010-2014 before buckwheat, millet and rice malt was widely available. Therefore, it utilizes many gluten-free ingredients readily found at a LHBS or grocery store.