I've done a regular hefeweizen several times and my dunkelweizen turned out great. Has anyone ever considered doing a black (or at least dark brown) hefeweizen? My thoughts are to take my hefeweizen recipe and cross it with a schwarzbier, adding just a touch of Munich malt in place of some of the pilsner and enough Carafa Special II to bring the color up without much roasted character. If the Germans can do an Amber Hefeweizen and even a Smoked Hefeweizen, why not a black one? I'll do this after my next go round with my hefeweizen and repitch the yeast.
Pre-Boil Amounts
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Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 6.47 Gal
Pre-Boil Gravity: 1.042 SG 10.40 Plato
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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59.4 5.75 lbs. Wheat Malt America 1.038 2
18.1 1.75 lbs. Pilsener Germany 1.038 2
10.3 1.00 lbs. Munich Malt Germany 1.037 8
7.1 0.69 lbs. Carafa Special II Germany 1.030 425
5.2 0.50 lbs. Flaked Soft White Wheat America 1.034 2
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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1.00 oz. Tettnanger Tettnang Pellet 4.20 18.8 60 min.
Yeast
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White Labs WLP300 Hefeweizen Ale
Mash Schedule
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Mash Type: Multi Step
Grain Lbs: 9.69
Water Qts: 10.00 - Before Additional Infusions
Water Gal: 2.50 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.03 - Before Additional Infusions
Protein Rest Temp : 122 Time: 15
Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 170 Time: 15
Sparge Temp : 170 Time: 45
Total Mash Volume Gal: 3.28 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
i've made quite a few dunkelweizens with carafa II. i usually only use a few ounces in addition to some chocolate malt, but they have all come out WONDERFUL.
you can't really lose with a dark hefeweizen, or any good weizen for that matter
most of mine have a munich base with no pilsner, but i recently kegged a "light/dark" one that used mostly pilsner malt and carafa for color....really, really good.
that's it...i'm leaving work now. i'm going to take that keg home before my friends drink it all
Carafa Special III is darker, why not use it, although I don't think it is going to add much character either way.
This makes me imagine an over ripe banana.
Carafa Special II is what I've got and can get without ordering, so that's it. I might bump it to a full 0.75 lb just to make it a touch darker. I'll see.
olllllo, I wish I knew that a week or so ago when I was in Phoenix for a day for work. At least I'm not shooting completely in the dark here.
Well, I just brewed a batch of Dunkelweiss yesterday....and while I was pre-dissolving the malt extract in my wife's LeCreuset it burned...er, uh, I mean carmelized a little. The wort was very, very dark and rich when finished. So perhaps I'll have something more along the lines of Schwarzweiss?
While brewing I drank a couple Moosbacher Schwarz Weiss's - which were fairly crisp and light on the palate in spite of the darkness of the bew.
Schwarz Weizen?
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