Fermentation time on a heaveyweight Dunkelwiezen

[tennesseean_87]

I know that we usually want to let things sit in the fermenter for 3 weeks or so, and even longer for higher gravity beers. I have also read that Hefewiezens finish a bit quicker (I'm assuming the applies to Dunkelwiezens as well). How long should Midwest's Deep, Dark Wheat, OG should have been around 1.063 (since it was extract and we had no spills and topped up to 5 gallons, I didn't measure), need to ferment? I would assume longer than normal because the gravity is a little high, but shorter than usual to enjoy that yeast profile (Wyeast Bavarian Wheat). Should I just leave it for 3 weeks like a standard ale?

 

[Gravedigger]

2 to 3 weeks is plenty but you should take hydrometer readings to check and see when fermentations stops. After that it's up to you as far as how long you want to give the yeast to "clean-up".