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Old 01-10-2011, 02:58 PM   #1
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Default Need recipe advice/input

I'm building a dunkelweizen recipe around the theme of the Battle of the Teutoburg Forest in 9AD (essentially the Germans slaughtering the Romans) and keeping that in mind I wanted this to be very dark and smoky with some peat in as well. This is where I'm at now but I was wondering if anyone with experience with these malts had any advice on the quantities, and/or whether or not this will even work. I've had Rauch-Wheat beers before so I'm guessing this will be okay.

og 1.048

fg 1.012

ibu 14.6

srm 22.72

abv 4.72


Weyermann Dark Wheat
5 lbs, 0 oz

Briess Smoked Malt
2 lbs, 5 oz

Gambrinus Dark Munich
1 lbs, 5 oz

Weyermann Caramel Wheat
1 lbs, 0 oz

Weyermann Chocolate Wheat
0 lbs, 3 oz

Simpsons Peated Malt
0 lbs, 2 oz

Tettnang, German Pellets
1 oz @ 60 mins

Tettnang, German Pellets
.5 oz @ 30 mins

Tettnang, German Pellets
.5 oz @ 1 mins

Wyeast Labs Weihenstephan Weizen
1 ea

428px-otto_albert_koch_varusschlacht_1909.jpg  
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Reason: changing ingredients and amounts
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Old 01-10-2011, 03:42 PM   #2
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I'm not sure about the recipe or those specific malts, but I love the idea of a battle inspiring a brew!

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perhaps a line of single hop IPA's - there's so many new hops out there!!!
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Old 01-10-2011, 03:56 PM   #3
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Quote:
Originally Posted by Grizzlybrew View Post
I'm not sure about the recipe or those specific malts, but I love the idea of a battle inspiring a brew!
Thanks. Maybe if this one works out I'll do a whole series.
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Old 01-10-2011, 04:12 PM   #4
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It would be good if you used malted wheat, not cara wheat. That will be one sweet syrupy beer.

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Old 01-10-2011, 04:24 PM   #5
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Quote:
Originally Posted by Conroe View Post
It would be good if you used malted wheat, not cara wheat. That will be one sweet syrupy beer.
Really? It's described as being good for dunkelweizens here: http://www.homebrewtalk.com/wiki/ind...mel_wheat_malt

Should I just use a different base wheat malt?


edit -- okay I get it now. Changing the base.
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Old 01-10-2011, 05:57 PM   #6
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It not a base malt, it's crystal malt. 10% or so is alright. Also that dark Munich is very dark. I've not used it, but it's only recommended up to 30% of the grain bill.

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Old 01-10-2011, 06:24 PM   #7
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Quote:
Originally Posted by Conroe View Post
It not a base malt, it's crystal malt. 10% or so is alright. Also that dark Munich is very dark. I've not used it, but it's only recommended up to 30% of the grain bill.
Thanks for the clarification.

Other than the fact that it would be very dark even for a dunkelweizen (which is what I'm going for with this) would there be any other perhaps negative aspect?

I could bump the dark wheat malt up to 5 lbs and drop the Munich dark malt to 2 lbs 5 oz.
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Old 01-10-2011, 07:18 PM   #8
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I just worry about the flavor. You might consider trading something with higher DP. The Briess smoked malt has a DP 140. 2oz of it will not add much flavor and as the recipe is it could take a long time to convert.
Here is what Briess recommends,
• 5-10% Noticeable smoke character in lighter styles such as Scottish Ales and Oktoberfests
• 10-20% Pronounced smoke character in lighter styles like Scottish Ales and Oktoberfests
• 30-60% Noticeable to pronounced smoke character in darker styles like Stouts and Porters
• Briess Smoked Malt delivers intense smoked flavor. We recommend limiting usage to 60% of the grist.

I think you should lower the dark Munich 1-2 pounds and use the smoked malt in it's place. You'll get the smoke flavor you want and it should convert in 60 minutes.

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Old 01-10-2011, 07:38 PM   #9
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Quote:
Originally Posted by Conroe View Post
I just worry about the flavor. You might consider trading something with higher DP. The Briess smoked malt has a DP 140. 2oz of it will not add much flavor and as the recipe is it could take a long time to convert.
Here is what Briess recommends,
• 5-10% Noticeable smoke character in lighter styles such as Scottish Ales and Oktoberfests
• 10-20% Pronounced smoke character in lighter styles like Scottish Ales and Oktoberfests
• 30-60% Noticeable to pronounced smoke character in darker styles like Stouts and Porters
• Briess Smoked Malt delivers intense smoked flavor. We recommend limiting usage to 60% of the grist.

I think you should lower the dark Munich 1-2 pounds and use the smoked malt in it's place. You'll get the smoke flavor you want and it should convert in 60 minutes.
Thanks for the advice.
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Old 01-29-2011, 06:31 PM   #10
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Ok, I'm giving this a whirl today using the AG stove top method as described by DeathBrewer.

So far so good.


The only things are:

1. I had to trade out a couple of ingredients since my LHBS didn't have every exact piece to the puzzle.

2. I'm leaving out the 30 and 1 minute hop additions. I don't think it's going to need it and the hops might clash too much with the smoke flavor/aroma.

I'll post more when I get this into the fermentor.

img_4948.jpg   img_4949.jpg  
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