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Gremlyn · 05-08-2009, 06:59 PM

3 lbs Wheat Dry Extract
3 lbs Wheat Malt
1.5 lbs Dark Munich Malt
0.5 lbs Vienna Malt
0.25 lbs British Chocolate Malt
1.0 oz Tettanager @ 60 mins

From what I have read/have been told, I will be mashing at 153F, and would need to strike at 168F (1.3 qt/lb). I am doing this all on stove top, per DeathBrewer's write up. No MLT yet

Is it beneficial to sparge twice in smaller amounts or just sparge with as much as water I can once?

Looking forward to some tasty dark

Gremlyn · 05-09-2009, 10:51 PM

Bump!?

I would like some recommendations on the yeast, anything dry that is good for weizen, or should I go liquid on this? If so, will that entail making a starter?

Malticulous · 05-10-2009, 03:08 AM

I've only used WLP-300 and Wyeast 3068. I like them enough to never try anything else. I've had a pack of WB-06 in the fridge for six months that I have no idea what to do with.

I like the recipe. The only thing I do different is German Carafa instead of Chocolate malt but it's not big difference.

Gremlyn · 05-10-2009, 03:33 AM

I picked the British Chocolate based on my sniff test of the available chocolates at my LHBS (which is the same people as homebrewmart.com). I assume they have the Carafa there, didn't know it was interchangeable for chocolate malt. I'll have a whiff when I go to buy the ingredients. Any big difference in what it adds to body/flavour?

Malticulous · 05-10-2009, 03:44 AM

I use Weyermann Carafa II spacial. The flavor is only slightly different. I'd say it's smoother. The color should be close. Being a German malt it's probably more authentic.

**thataintchicken** · 05-10-2009, 06:57 AM

My advice is go with it.. let Chaos decide what kind of beer you will be drinking.

Malticulous · 05-10-2009, 06:15 PM

Quote:

Is it beneficial to sparge twice in smaller amounts or just sparge with as much as water I can once?

I probably would just mash in the whole boil volume and add the extract after some boil off. Your going to loose about a quart socked up by the grain too. That is how BIAB is done. You could even boil the grains and all after conversion for 10-20 minutes to simulate a decotion mash.
The Brewing Network • View topic - How to go from Extract to AG for < $10.00

Gremlyn · 05-10-2009, 08:02 PM

Thanks for the link, I'll have a read through it.

Still not sure on the yeast. I need to do some reading, but if I use a liquid yeast, do I HAVE to make a starter with it? Are there any good dry hefe yeasts? I was trying to avoid getting into yeasts too heavily at the beginning, but I really want to brew this style

Malticulous · 05-10-2009, 08:42 PM

No starter is needed for a regular weizen. It may take a day or two to take off but the beer will be good. A good trick is to keep it just over 70F until it starts to gas of some C02 (for the propagation phase.) It says so right on the WLP-300 vile. The lag time is not a bad thing.

**DeathBrewer** · 05-10-2009, 10:03 PM

I like the WLP380 for my dunkelweizens...I don't like the WLP300 unless I'm making "banana bread ale"

I rarely use a starter. In fact, I'm making a hefeweizen today with WLP300...doesn't need a starter.

I would keep the beer in the low 60s if at all possible, for the entirety of it's fermentation. Swirl it a couple times the first few days (if you need to) to keep those yeast busy.

Other than that, it looks like a great recipe. Never used the dark munich...let me know how that turns out.