First stab at a Dunkelweizen... look ok?

**Burgs** · 11-21-2011, 12:32 PM

Thought I would run this by more experienced dunkel brewers before I brewed, as I'm going to be putting forth the effort to bottle-condition instead of keg, so I do wanna make sure I'm not doing anything crazy.

48.5% wheat malt
24.2% dark wheat malt
24.2% munich
3% chocolate wheat

hallertauer @ 60

weihenstephan yeast

I realize I'm at like 76% wheat in this recipe, but I BIAB and I'm not scared.

1.047 og
15.4 srm
14 ibu

Look ok?

**pm5k00** · 11-21-2011, 02:19 PM

That much wheat will make your dunkel very sweet, more so than a traditional dunkel, but you may prefer the added sweetness.

**Burgs** · 11-21-2011, 03:03 PM

Really? I didn't know wheat malt did that... hmm.

What if I cut the regular light wheat malt in half and did:

24.2% wheat malt
24.2% dark wheat malt
24.2% munich
24.2% vienna
3% chocolate wheat

That would bring the ratio closer to 50/50 - half wheat malts and half barley malts?

**pm5k00** · 11-21-2011, 04:14 PM

Both will work, bjcp guidelines for dunkels are 50-70% wheat, so your original grain bill would be fine, just a tad more sweet than a german made dunkel. I have made a belgian wit with 70% wheat and loved the sweetness of it, so brew to your taste.

**pm5k00** · 11-21-2011, 04:34 PM

Double post