DunkelWeizen w/ Weihenstephen is freakin out!!!

I made Jamil's Dunkel Weizen from BYO and it has been a monster. Here is the recipe.

Amount Item Type % or IBU
6.60 lb Wheat Malt, Ger (2.0 SRM) Grain 59.78 %
3.30 lb Munich Malt (9.0 SRM) Grain 29.89 %
0.88 lb Caramunich Malt (56.0 SRM) Grain 7.97 %
0.26 lb Carafa II (412.0 SRM) Grain 2.36 %
1.00 oz Hallertauer [4.30 %] (60 min) Hops 12.9 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.052 SG
Measured Original Gravity: 1.054 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.12 %
Bitterness: 12.9 IBU Calories: 235 cal/pint
Est Color: 16.5 SRM Color:


After 1 day I needed a blow-off tube. It was going to explode. It has been 8 days and it is still very active. I haven't experienced any fermentation like this one. And I am on my 20th batch. I hope it turns out great. Can't wait.

Is this normal? How long does a Dunkel Weiss take from grain to glass? Four weeks? Six weeks?

maybe more like 2 to 3 weeks.... mine always ferment in only 3 or 4 days... how does it smell? My last one tasted very sulfury.

I made a hefe with the Weihenstephan yeast a couple weeks ago. My SG was a little lower than yours (1.048), but it finished fermenting in about 4 days (1.009).

I plan on checking the gravity tomorrow. We shall see.