I'm trying to put together a dunkelweizen recipe, but I've got some questions.
The BJCP description states "A roasted malt character is inappropriate" (BJCP cat. 15B). Consequently, I'm on the fence as to whether I should use any roasted grains for color or if a decoction will darken the beer enough. Can anyone provide a ballpark figure for the color change when performing a single decoction (approx 15 min boiling of grist)? I plan to do a decoction to step up from a protein rest to the sacc rest, just not sure if I need/want any roasted grains.
Also, what are the flavor and color differences between white and red wheat malt?
If anyone has any experience using other wheat malts such as dark wheat malt or caramel wheat malt, please give your impressions.
Last question: domestic 2-row or continental pils as base grain? I'd like to keep it as traditional as possible.