Dunkelweizen

**Chairman Cheyco** · 04-13-2007, 05:29 PM

Searched around a it and can't seem to find one around here.

Does anyone have a traditional Dunkelweizen recipe?

I'm thinking:

50/50 Vienna malt, wheat malt mixture to about 1.054og mash at 152
with about 14 IBUs of hallertau, without any aroma/flavor editions

3068 for yeast.

Any thoughts? Do I need to add chocolate malt for color?

sirsloop · 04-13-2007, 05:34 PM

http://hbd.org/cgi-bin/recipator/recipes?group=50

pick your poison

Desert_Sky · 04-13-2007, 05:35 PM

would this make it a non traditional recipe?

Quote:

Weyermann Chocolate Wheat

413° L. Malted wheat that has been steeped and roasted to create a very dark color. Adds deep color and roasted character. Use 1 to 5% for altbier, dunkelweizen, stout and porter.

Quote:

Weyermann Caramel Wheat

45.5° L. Malted wheat that has been steeped and kilned to create a caramel malt. Emphasizes wheat aroma and flavor and adds color; use up to 15% for dunkelweizen and hefeweizen.

**the_bird** · 04-13-2007, 05:38 PM

If you're worried about color, what about using like a Carafa III? Get some color without the roastiness of chocolate malt.

**Chairman Cheyco** · 04-13-2007, 05:40 PM

Quote:

Originally Posted by Chimone

would this make it a non traditional recipe?

Hmmm, I bet it probably would.

Thanks for the link sloop, I hate sifting through 50 crappy recipes though. "1oz. Hallertauer, 5 min" gimme a break.

**bradsul** · 04-13-2007, 05:40 PM

I've got one sitting in primary now that tastes amazing. It's pretty close to BJCP I think (though I don't have much experience matching styles).

Batch: 23L
3KG Wheat
2.5KG Munich
0.23KG Chocolate
14IBU Hallertauer (60 minutes, no flavour or aroma)
Wyeast 3068

Mashed at 153F for 60M

**Chairman Cheyco** · 04-13-2007, 05:44 PM

Quote:

Originally Posted by the_bird

If you're worried about color, what about using like a Carafa III? Get some color without the roastiness of chocolate malt.

I have thought of that, 'bird, but I'd have to order it, and I want to brew this in the next few days.

bradsul, that looks like an awesome recipe!

sirsloop · 04-13-2007, 05:54 PM

fyi, this was an extract version I did like 6mo ago...

Dunkelweizen

3lbs Light Malt Extract
3lbs Wheat Extract
1.75lbs Carafa - Dehusked
2oz Hall Hersbrucker Hops
1oz Tettnang Hops
1 tube White Labs Hefewiezen Yeast WLP300
3/4 cup Corn Sugar

Procedure
• Place one bag of Carafa in 2 gallons of water and bring to 160°F
• Steep for 20 minutes – stirring regularly and vigorously
• Pull out grain bag – sparge with 170° water optional
• Bring water to a boil
• Turn off the heat, add malt extract and and return to boil for one hour
• Add Tettnang Hops and 1oz Hall hops at 60 minutes
• Add 1oz Hall Hops at 10 minutes

**Dude** · 04-13-2007, 06:07 PM

Is freaking dunkelweizen the same thing as weizenbock?

Desert_Sky · 04-13-2007, 06:14 PM

Quote:

Originally Posted by Dude

Is freaking dunkelweizen the same thing as weizenbock?

IIRC

for a Dunkel instead of a Hefe, replace the Pilsner with Vienna or Munich and darken it up a bit with chocolate.

weizenbocks kick my ass, but I can drink Dunkels all day