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silverbullet07 · 09-15-2012, 12:25 AM

I am trying to come up with my own Dunkelweizen recipe and was hoping someone here can review it and see what their thoughts are.

thanks

HOME BREW RECIPE:
Title: Herr Buckner's Dunkelweizen
Author: Harold Buckner

Brew Method: Extract
Style Name: Dunkelweizen
Boil Time: 60 min
Batch Size: 5 gallons
Boil Size: 6.5 gallons
Efficiency: 70%

STATS:
Original Gravity: 1.056
Final Gravity: 1.015
ABV (standard): 5.34%
IBU (tinseth): 12.03
SRM (morey): 18.53

FERMENTABLES:
6 lb - Dry Malt Extract - Wheat (83.9%)

STEEPING GRAINS:
12 oz- CaraMunich III (10.5%)
4 oz - Carafa I (5.6%)

HOPS:
0.75 oz - Hallertau (AA 3.8) for 60 min, Type: Pellet, Use: Boil
0.25 oz - Hallertau (AA 3.8) for 3 min, Type: Pellet, Use: Aroma

YEAST:
Wyeast - Bavarian Wheat 3638
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: Low
Optimum Temperature: 64 F - 75 F

NOTES:
The best yeast choices are Wyeast 3638 (Bavarian Weizen) for a slightly sweeter dunkel or Wyeast 3068 (Weihenstephan) for more clove, apple and banana notes. You can also use White Labs WLP300 (Hefeweizen Ale).

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2012-09-14 21:11 UTC
Recipe Last Updated: 2012-09-14 20:01 UTC

silverbullet07 · 09-15-2012, 12:37 PM

I made some changes to the above receipe and now wonder if this would be better

HOME BREW RECIPE:
Title: Herr Buckner's Dunkelweizen
Author: Harold Buckner

Brew Method: Extract
Style Name: Dunkelweizen
Boil Time: 60 min
Batch Size: 5 gallons
Boil Size: 6.5 gallons
Efficiency: 70%

STATS:
Original Gravity: 1.055
Final Gravity: 1.015
ABV (standard): 5.29%
IBU (tinseth): 12.36
SRM (morey): 18.91

FERMENTABLES:
4.5 lb - Dry Malt Extract - Wheat (61.2%)
1 lb - Dry Malt Extract - Amber (13.6%)

STEEPING GRAINS:
1 lb - CaraMunich III (13.6%)
0.35 lb - Carafa I (4.8%)
0.5 lb - Dark Wheat (6.8%)

HOPS:
0.75 oz - Hallertau (AA 3.8) for 60 min, Type: Pellet, Use: Boil
0.25 oz - Hallertau (AA 3.8) for 5 min, Type: Pellet, Use: Aroma

OTHER INGREDIENTS:
1 tsp - Irish Moss, Time: 10 min, Type: Fining, Use: Boil

YEAST:
Wyeast - Bavarian Wheat 3638
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: Low
Optimum Temperature: 64 F - 75 F

NOTES:
The best yeast choices are Wyeast 3638 (Bavarian Weizen) for a slightly sweeter dunkel or Wyeast 3068 (Weihenstephan) for more clove, apple and banana notes. You can also use White Labs WLP300 (Hefeweizen Ale).

Generated by Brewer's Friend - http://www.brewersfriend.com/
Date: 2012-09-15 12:34 UTC
Recipe Last Updated: 2012-09-15 12:22 UTC

ghpeel · 09-16-2012, 12:56 AM

Looks good. I like some Special B in my dunkelweizen to punch up that dark prune kinda thing. Caramunich might be a little more caramely than that but wil, be great. A pound is kind of a lot though, and since you are doing extract you might want to back off to avoid the beer being too sweet. Great dunkelweizens are only slightly richer than Hefe, they should still be dry enough to drink 2-3 half-liters without getting full.

Yeast looks good, I use the White Labs equivalent (I think) which is 380. That one is better a little cool, like 63F so I would assume the 3638 should be done the same way, probrobaly.

silverbullet07 · 09-16-2012, 10:30 AM

Thanks ghpeel,

Do you think cutting the caramunich back to 8 oz would be enough? Should I increase the Dark Wheat to 1lb to bring the ABV back up after cutting the caramunich or would adding 8oz of munich be better?

Thanks Again

ghpeel · 09-16-2012, 10:41 PM

Yeah cutting to a half pound should be fine. My recipe has 12oz of crystal split between C40 and Special B, but it's all grain, so you should stick with the half pound. You can either bump the wheat up or add Munich, at those amounts there won't be any flavor difference.