The Great Bottle Opener Giveaway

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Dunkelweizen Recipe Question

Reply
 
LinkBack Thread Tools
Old 12-28-2010, 12:54 AM   #1
balzern
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Pennsylvania
Posts: 161
Liked 2 Times on 2 Posts

Default Dunkelweizen Recipe Question

Hey everyone,

Please let me know what you think of this tentative Dunkelweizen recipe!


5 Gallon Batch 60 min boil:

OG 1.055
SRM 21
IBU 12.6
5.5 ABV

I was going to steep the grains at 150-155 F for 30 minutes then proceed with the LME at boil.

6 lbs Wheat LME
2 lbs Munich malt (grain)
6 oz Weyermann Chocolate Rye malt (grain)
4 oz Carafa III Dehusked (grain)

1 oz Hallertauer pellets 60 minutes

Wyeast Weihenstephan Weizen (3068)

Thanks and Cheers!

__________________

Primary: None
Bottled: The Jabberwock - Cascadian Dark Ale, The Innkeeper British Bitter, Northern France Session Farmhouse Ale, Dunkelweizen, 19th Century Robust English Porter, English Brown Ale, American Cream Ale, Spiced Winter Ale




_______________________________________________

"All for brew. Brew for all."

balzern is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2010, 05:45 AM   #2
Skyforger
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Ada, MI
Posts: 569
Liked 9 Times on 9 Posts
Likes Given: 2

Default

This looks pretty good! It has a pleasing simplicity. The two things I would look at are

1. Roughly 80% of fermentables are coming from wheat LME. If the LME you use is pure wheat, that may be a bit much....traditionally, dunkelweizens are made from 50-70% wheat. This wouldn't necessarily be a bad thing, I suppose; judge according to how you like your dunkelweizens.
2. Careful with Carafa III! It's nice stuff, smooth, but will add a dark roasted malt character to the beer - a bit stout-like, maybe. Again, fine if you want that flavor, but not quite on-style.

Both of these thoughts come from considerations of how 'in-style' you are. How much they matter to you depends on how close to the classic dunkelweizens you want to be. Frankly, I think the recipe as-is could be really good - a sort of dunkelweizen in sharp profile, if you will. I quite like the idea of using the chocolate rye; it could complement the yeast's spiciness nicely. Kind of like the Quebecois beer 'Coup de Grisou:'

http://www.united-nations-of-beer.co...isou-beer.html

__________________
Skyforger is offline
 
Reply With Quote Quick reply to this message
Old 12-28-2010, 06:10 AM   #3
indigi
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Philadelphia
Posts: 438
Liked 2 Times on 2 Posts
Likes Given: 4

Default

I've never seen a Wheat LME that had more than 75% wheat extract in it. He's probably safe in that department.

For a dunkelweizen I'd cut the Carafa III and try to use a darker Munich(in the 15-20L range). You'll get plenty of color and roast from the chocolate rye. I think the Carafa III would be adding too much roast and color. It'd probably taste good, but like Skyforger said, not exactly to style.

__________________
indigi is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Looking for Dunkelweizen recipe ks_medic Recipes/Ingredients 5 11-15-2009 02:14 AM
2nd AG recipe - Dunkelweizen bernerbrau Recipes/Ingredients 5 07-01-2009 04:57 PM
Dunkelweizen Recipe inkslinger82 Recipes/Ingredients 1 05-13-2008 09:45 PM
Suggestions on my Dunkelweizen recipe? chunktronic Recipes/Ingredients 2 05-10-2008 07:45 PM
dunkelweizen recipe pigpen Recipes/Ingredients 0 06-23-2006 12:06 PM