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Old 03-17-2008, 07:07 PM   #1
chunktronic
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Default Dunkleweizen Recipes and Suggestions?

I want to brew a dunkleweizen using extract... I found one recipe on the forum (http://www.homebrewtalk.com/showthre...=dunkleweizen), but I was wondering if you had others?

In the alternative, do you have any suggestions or guidelines for creating a dunkleweizen recipe using extract?

Thanks for your help!

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Old 03-17-2008, 07:12 PM   #2
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Here's my AG version:

Code:
Stunkelweizen

A ProMash Brewing Session - Recipe Details Report

BJCP Style and Style Guidelines
-------------------------------

15-B  German Wheat and Rye Beer, Dunkelweizen

Min OG:  1.044   Max OG:  1.056
Min IBU:    10   Max IBU:    18
Min Clr:    14   Max Clr:    23  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):        9.75
Anticipated OG:          1.054    Plato:             13.22
Anticipated SRM:          19.4
Anticipated IBU:          16.0
Brewhouse Efficiency:       80 %
Wort Boil Time:             60    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      15.00    Percent Per Hour
Pre-Boil Wort Size:    6.47    Gal
Pre-Boil Gravity:      1.045    SG          11.31  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 56.4     5.50 lbs. Red Wheat Malt                Germany        1.039      8
 30.8     3.00 lbs. Gleneagle's Maris Otter Pale  Great Britain  1.038      5
  7.7     0.75 lbs. CaraMunich Malt               Belgium        1.033     75
  2.6     0.25 lbs. Chocolate Malt                America        1.029    350
  2.6     0.25 lbs. Special B Malt                Belgian        1.030    120

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  0.75 oz.    Willamette                        Whole    4.10  10.5  60 min.
  0.25 oz.    Willamette                        Whole    4.10   3.2  45 min.
  0.25 oz.    Hallertau Hersbrucker             Whole    4.75   2.0  15 min.
  0.25 oz.    Hallertau Hersbrucker             Whole    4.75   0.3  2 min.


Yeast
-----

WYeast 3068 Weihenstephan Weizen


Water Profile
-------------

Profile:           
Profile known for: 

Calcium(Ca):           0.0 ppm
Magnesium(Mg):         0.0 ppm
Sodium(Na):            0.0 ppm
Sulfate(SO4):          0.0 ppm
Chloride(Cl):          0.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs:    9.75
Water Qts:   11.56 - Before Additional Infusions
Water Gal:    2.89 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.19 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :            0  Time:   0
Intermediate Rest Temp :     133  Time:  30
Saccharification Rest Temp : 152  Time:  45
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                170  Time:  10


Total Mash Volume Gal: 3.67 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.
It's simply awesome.

For extract conversion, you could cut out the wheat and the maris otter and replace it with 7.5lbs of wheat LME or 5.75 lbs of wheat DME, and steep the rest of the grains.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 03-17-2008, 07:22 PM   #3
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I've had the pleasure of trying Evan's Dunkleweizen and for such a simple beer, it is simply awesome. I think the key to his was a healthy pitch of yeast to make the phenols subtle, but well-placed. It's my next to brew.

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Old 03-17-2008, 07:24 PM   #4
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Quote:
Originally Posted by PseudoChef
I've had the pleasure of trying Evan's Dunkleweizen and for such a simple beer, it is simply awesome. I think the key to his was a healthy pitch of yeast to make the phenols subtle, but well-placed. It's my next to brew.
Thanks for the complement, PC.

It's better than that skunky Rolling Rock, anyway.
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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 03-17-2008, 07:30 PM   #5
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Quote:
Originally Posted by Evan!
Thanks for the complement, PC.

It's better than that skunky Rolling Rock, anyway.
Yeah it is

I know that everyone has excuses, but I was home sick all last week unable to eat solid food and was quite irritable. Not drinking for a week and I was mistakenly taking out aggression on the intraweb like a moron.
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Old 03-17-2008, 07:41 PM   #6
Evan!
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Quote:
Originally Posted by PseudoChef
Yeah it is

I know that everyone has excuses, but I was home sick all last week unable to eat solid food and was quite irritable. Not drinking for a week and I was mistakenly taking out aggression on the intraweb like a moron.
think nothing of it...I need to be called out every now and again. Keeps me fresh.

BTW, I have those kinds of days too. Pissed off at the world for whatever stupid reason, so I come on here and answer n00b's "is my beer ruined" questions with "yes, it's trash, you should dump it".
__________________
MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 03-17-2008, 10:36 PM   #7
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Quote:
Originally Posted by chunktronic
I want to brew a dunkleweizen using extract... I found one recipe on the forum (http://www.homebrewtalk.com/showthre...=dunkleweizen), but I was wondering if you had others?

In the alternative, do you have any suggestions or guidelines for creating a dunkleweizen recipe using extract?

Thanks for your help!
keep it simple. i don't have my actual recipes with me, but off the top of my head, here's a good one:

6 lbs wheat DME or 7 lbs wheat LME (boil all for the full 60 minutes)
no more than 0.5 lbs chocolate malt (i'd use somewhere around 4-6 ounces)

0.75-1.00 ounces of hallertau or tettnanger for 60 minutes

WLP300 - ferment in primary for 3 weeks in the mid-60s and straight to bottle or keg.
you can go to a higher temp if you want more banana
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