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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > dunkel weizen
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Old 07-29-2010, 03:47 AM   #1
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Default dunkel weizen

anyone have a good dunkel weizen recipe, im looking for one and cant seem to find one.

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Old 07-29-2010, 03:56 AM   #2
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all grain or extract?

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Old 07-29-2010, 04:03 AM   #3
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jamil has a good one. listen to his podcast. he posts extract and all-grain.

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Old 07-29-2010, 11:40 PM   #4
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Quote:
Originally Posted by android View Post
all grain or extract?
all grain
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Old 07-30-2010, 01:55 AM   #5
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I made this one 6 months ago or so and thought it was fantastic. Just right, IMO:

(credit where credit is due: it's Edcculus' recipe, from this thread)

6lbs wheat malt
4lbs munich
.25 lbs chocolate
1 oz hallertauer @60
.25 oz hallertauer @15
Wyeast 3068 or White Labs equivalent (a must, no matter what the ingredients are)

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Old 07-30-2010, 04:11 AM   #6
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here is one i whipped and enjoyed - smooth with just a hint of sour that made it a little more refreshing

Code:
Ingredient	Amount	%	MCU	When
German Wheat Malt	 4lb 12oz	 42.6 %	 1.4	 In Mash/Steeped
German Munich Malt	 4lb 6oz	 39.5 %	 4.6	 In Mash/Steeped
German CaraMunich I	 1lb 0oz	 9.0 %	 6.7	 In Mash/Steeped
Belgian Caramel  	 8.00 oz	 4.5 %	 3.8	 In Mash/Steeped
Munich Malt 40
Belgian Special B	 8.00 oz	 4.5 %	 14.0	 In Mash/Steeped


German Hallertauer	 3.5 %	 1.00 oz	 12.2	 Loose Pellet Hops	 
Hersbrucker                                               45 Min From End


DCL WB-06 Safbrew

Target OG:	 1.055 SG
Target FG:	 1.012 SG
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Old 07-30-2010, 04:15 AM   #7
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This was mine

6 gallon recipe

5 lbs pilsner malt
5 lbs malted wheat
3 lbs munich malt
50g chocolate malt
0.25 aromatic malt
0.25 lb special b

60' sterling 1 oz
10' saaz 1 oz

I found it to be a good one. Since it was so warm here, it fermented nice and dry so I find it refreshing.

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Old 07-30-2010, 04:39 AM   #8
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60/40 wheat/munich. 15 ibu noble hops. A pinch of Carafa II special for color.

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Old 07-30-2010, 01:27 PM   #9
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http://www.homebrewtalk.com/f70/dunk...92/#post660181

this is brewsmith's converted Jamil recipe. Mine just finished in the primary. we'll see how it turns out, i had some mash issues....

regardless i strongly recommend listening to the podcast. Jamil recommends fermenting at 62F (WY3068) to reduce and balance ester production.
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Old 07-30-2010, 03:40 PM   #10
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I guess it depends what yeast you use and its propensity to make banana esters. I used WLP380 and fermented low at 19 Celsius. I was a bit disappointed the cloves were way dominant over the banana which was completely absent at that temp for this yeast. I would've liked a little banana!

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