Electric Brewing Supply 30A BCS Giveaway - Last Chance to Enter!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > My Dunkelweizen
Reply
 
LinkBack Thread Tools
Old 04-16-2008, 05:48 PM   #1
gallagherman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Boston, MA
Posts: 225
Liked 1 Times on 1 Posts
Likes Given: 2

Default My Dunkelweizen

Hey how does this look for a 5 gal dunkelweizen? I want to go out today and buy the goods at my local HBS. its my second AG ever:

Fermentables:

US Red Wheat Malt 5.00 lb 45.5 %
German Munich Malt 4.50 lb 40.9 %
US Chocolate Malt 0.50 lb 4.5 %
Belgian Biscuit Malt 0.50 lb 4.5 %
German CaraMunich I 0.50 lb 4.5 %
(Rice Hulls) ???

Hops (pellets):

60 m German Hallertauer Hersbrucker 3.5 % 1.00 oz
15 m German Hallertauer Hersbrucker 3.5 % 0.50 oz

Yeast:
Wyeast 3068

Single infusion 152d
Fly Sparge

Any comments or suggestions are great!

__________________

Next: Dead Guy Clone, Weißbier

Fermenting: The Riley

Kegged: Dry Stout, RyePA

My Blog! www.beerunion.net

gallagherman is offline
 
Reply With Quote Quick reply to this message
Old 04-16-2008, 06:58 PM   #2
PseudoChef
Feedback Score: 0 reviews
 
PseudoChef's Avatar
Recipes 
 
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,424
Liked 102 Times on 75 Posts
Likes Given: 39

Default

It actually looks good to me (I just brewed a smoked dunkel Saturday). Maybe a little high on the chocolate, but nothing too bad.

Never heard of Red Wheat Malt.

And to be a prick, it needs to be >50% wheat to really be classified as a wheat beer (at least in Germany).

I had 60% wheat, and didn't need any rice hulls. I didn't notice any effect on the sparge.

__________________
PseudoChef is offline
 
Reply With Quote Quick reply to this message
Old 04-16-2008, 07:15 PM   #3
gallagherman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2007
Location: Boston, MA
Posts: 225
Liked 1 Times on 1 Posts
Likes Given: 2

Default

so is white wheat used for the base? at 60%?

__________________

Next: Dead Guy Clone, Weißbier

Fermenting: The Riley

Kegged: Dry Stout, RyePA

My Blog! www.beerunion.net

gallagherman is offline
 
Reply With Quote Quick reply to this message
Old 04-16-2008, 07:16 PM   #4
PseudoChef
Feedback Score: 0 reviews
 
PseudoChef's Avatar
Recipes 
 
Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
Posts: 3,424
Liked 102 Times on 75 Posts
Likes Given: 39

Default

Quote:
Originally Posted by gallagherman
so is white wheat used for the base? at 60%?
That's what I did, but you don't necessarily have to go that route. I was just pointing out a "technicality" that exists. You don't have to bypass that 50% if you don't want. That's why homebrewing is the awesome. I hope some others chime in so we get some other opinions
__________________
PseudoChef is offline
 
Reply With Quote Quick reply to this message
Old 04-16-2008, 09:16 PM   #5
TexLaw
Here's Lookin' Atcha!
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
TexLaw's Avatar
Recipes 
 
Join Date: Sep 2007
Location: Houston, Texas
Posts: 3,698
Liked 25 Times on 24 Posts

Default

It does look good. If your LHBS has the Carafa Special (dehusked) malt, I would go with that, instead of the chocolate.


TL

__________________
Beer is good for anything from hot dogs to heartache.

Drinking Frog Brewery, est. 1993
TexLaw is offline
 
Reply With Quote Quick reply to this message
Old 04-16-2008, 10:09 PM   #6
DeathBrewer
Maniacally Malty
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
DeathBrewer's Avatar
Recipes 
 
Join Date: Apr 2007
Location: Oakland, CA
Posts: 21,826
Liked 207 Times on 113 Posts

Default

I'd go to at least 60% wheat, drop the chocolate to 0.25 lbs and forget about the 15 minute hops addition.

other than that, it looks fantastic.

__________________
Easy Partial Mash Brewing - Stovetop All-Grain Brewing

"Death is always with us." - Brewpastor

Quote:
DIAICYLF
We will remember...
DeathBrewer is offline
 
Reply With Quote Quick reply to this message
Old 04-16-2008, 10:55 PM   #7
Brew-boy
Feedback Score: 0 reviews
 
Brew-boy's Avatar
Recipes 
 
Join Date: May 2006
Location: Lapeer, Michigan
Posts: 2,415
Liked 13 Times on 10 Posts
Likes Given: 9

Default

This is my Dunkelweizen that I have in a comp right now, we will see how it does. It turned out great and taste mighty fine.

Dunkelweizen
15-B Dunkelweizen

Size: 6.22 gal
Efficiency: 81.69%
Attenuation: 78.3%

Original Gravity: 1.046 (1.044 - 1.056)
Terminal Gravity: 1.010 (1.010 - 1.014)
Color: 13.71 (14.0 - 23.0)
Alcohol: 4.71% (4.3% - 5.6%)
Bitterness: 15.5 (10.0 - 18.0)

Ingredients:
5.0 lb Dark Wheat Malt
3.5 lb Durst Pilsner Malt
1.0 lb German Dark Munich 40 EBC
0.5 lb Caramunich® TYPE II
0.25 lb Special B - Caramel malt
0.35 oz Magnum (14.9%) - added during boil, boiled 60.0 min
3.7 g Magnum (14.9%) - added during boil, boiled 2 min
1.0 ea WYeast 3333 German Wheat



Results generated by BeerTools Pro 1.5.4b

__________________
Next:Smoked Pilsner.
Primary:Belgian Red, American Stout w/Roeselare
On Tap:Pale Ale, English Bitter
Aging: Imperial Oatmeal Stout on Vanilla beans.

I rather owe you a dollar than cheat you out of it.."Dad"

http://lapeerareabrewers.com/

http://groups.yahoo.com/group/LapeerAreaBrewers/
Brew-boy 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
Dunkelweizen Brewsmith Wheat and Rye Beer 40 04-07-2014 12:49 PM
Dunkelweizen help! Jayfro21 Recipes/Ingredients 1 03-14-2008 04:40 AM
Another Dunkelweizen DeathBrewer Recipes/Ingredients 2 02-04-2008 05:21 PM
Dunkelweizen DeRoux's Broux Recipes/Ingredients 59 02-07-2006 02:11 PM