mrgstiffler
Well-Known Member
I looked up the guidelines for Dunkelweizen and found this:
That to me says that at least 50% of the base malt should be wheat and the rest should be Munich or Vienna. A lot of the recipes I see typically have high amounts of wheat and Pilsner malts and low or no Munich. Is there a specific reason for this? Makes me think I may have included too much in my 6 gallon recipe. I am thinking about upping the CaraAroma too.
That to me says that at least 50% of the base malt should be wheat and the rest should be Munich or Vienna. A lot of the recipes I see typically have high amounts of wheat and Pilsner malts and low or no Munich. Is there a specific reason for this? Makes me think I may have included too much in my 6 gallon recipe. I am thinking about upping the CaraAroma too.
Code:
Fermentables
German Wheat Malt 6lb 8oz 55.0 % 1.5 In Mash/Steeped
German Munich Malt 4lb 8oz 38.1 % 3.9 In Mash/Steeped
German CaraAroma 8.00 oz 4.2 % 10.3 In Mash/Steeped
German Carafa SP III 5.00 oz 2.6 % 26.0 In Mash/Steeped
Hops
German Tettnang 4.1 % 1.00 oz 12.6 Loose Whole Hops FWH
Yeast
Wyeast 3068-Weihenstephen Weizen
