Originally Posted by bernerbrau
Here's a Dunkelweizen I did that ended up being a little too strong (so I called it a weizenbock), but it took second in a recent BJCP competition:
Weyermann Light Munich 4 lb
Weyermann Pale Wheat 6.5 lb
Weyermann Chocolate Wheat 0.5 lb
Palisades Pellets - Dual Purpose Hop 8.3% AA 1 oz@60
Wyeast Labs Weihenstephan Weizen - 3068 1 ea
I did a long, hot, thick mash, but ended up boiling off more than I expected which concentrated the wort and gave me a lot of melanoidins (which is good in a german dark beer). That chocolate wheat comes out VERY dark so I would halve or even quarter it.
3068 creates a LOT of banana/clove flavors and the melanoidins give it some vanilla. Ferment somewhat cooler than room temperature (~68) if you don't want an outright explosion of those flavors.
If you collect 7-8 gallons from the mash tun you shouldn't have the problem I had with it getting too concentrated.
Maybe I'm a heathen, but I just add some extra water to the keggle when I boil off too much.
That is good to hear about 3068. I just got some in for my next batch, also a Dunkelweiss. I'm planning on about 65*F for fermenting, should I bump that up to 68*F?