Happy HolidaySs Giveaway - Last Sponsor Giveaway of the Year!

Come Enter the BrewDeals/FastFerment Giveaway!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Munich + Wheat As Base Malt In Dunkelweizen
Reply
 
LinkBack Thread Tools
Old 12-13-2010, 01:46 PM   #1
Lateralus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2009
Location: Raleigh, NC
Posts: 12
Default Munich + Wheat As Base Malt In Dunkelweizen

I'm thinking of brewing up a strong, dark wheat ale this winter. I want a lot of maltiness, so I was going to go big on the Munich malt. I am having trouble, however, finding out the diastatic power of the base malts I intend to use and their suitability for full starch conversion in my planned grist. Basically, I'm unsure whether I can use 100% Munich malt along with wheat malt for the base and still convert all the starches in my mash, or whether I need some Pilsner malt in there:

46.67% Weyermann Munich II (9 SRM)
46.67% Weyermann Wheat Malt Dark (6.5 SRM)
3.33% Weyermann Carafa Special II (432 SRM)
3.33% Dingeman's Special B (150 SRM)

I'm doing a single-step infusion mash, 151F for 60 minutes.

I have read that Munich malt has enough diastatic power to convert itself, but does it have enough surplus diastatic power to convert other grains, such as my specialty malts? Same with the wheat malt. I also know that darker kilning reduces the diastatic power of a malt, but I cannot find any information on how much less diastatic power my dark wheat malt has compared to pale wheat malt. Weyermann's dark wheat malt is 6.5 SRM, their pale wheat malt is 2 SRM.

__________________
Lateralus is offline
 
Reply With Quote Quick reply to this message
Old 12-13-2010, 05:17 PM   #2
PT Ray
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2005
Posts: 1,372
Liked 6 Times on 6 Posts

Default

Conversion will be fine. Personally I would start my recipe with 60% Wheat and then work out the remaining malts. I would do something like:

60% Wheat
32% Munich
3% CS II
5% Spec. B

__________________
PT Ray 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
AG: Dunkelweizen mashing and Tips, and Are Rye and Munich malts strong enough? Ridonkulous05 Recipes/Ingredients 5 08-30-2010 02:21 PM
Using Munich 10L as a Base Malt for Ale? Rackerman Recipes/Ingredients 18 08-21-2010 05:57 PM
Recipe with a Munich Base brokenanchor Recipes/Ingredients 16 08-04-2010 09:17 AM
Recipe with Wheat Malt as the "base malt" Reno_eNVy Recipes/Ingredients 10 04-28-2010 01:13 AM
Munich as a base malt Milk Stout - need opinions... shortyjacobs Recipes/Ingredients 7 11-17-2009 09:04 PM



Newest Threads

LATEST SPONSOR DEALS