Just a quick question for anybody experienced in this style, or with a high amount of Munich in a recipe.
dunkelweizen- correction - black wit
15.5 Gal
Rough estimate at 75% efficiency should be around 1.050
Mashing at 152 for 60
50% 14.0 lbs White Wheat Malt
18% 5 lbs Munich 10l
18%. 5 lbs Belgian pilsner
11% 3.0 lbs Flaked Wheat
2% 12 oz Briess Midnight Wheat
1% 4 oz Roasted Barley @ mash out
Hops:
60 min - 2oz German hallertau
30 min - 1oz German hallertau
14.5 Ibu
Other Ingredients:
boil 5 min 1 ½ oz Coriander, Cracked
boil 5 min 3 tsp Grains of Paradise
boil 5 min 3 oz Orange Peel, Sweet
So my question is because this used to be a belgian witbier recipe(I have made some changes to convert it to a dunkel) My wit was really good so that is why I'm kind of using it as a base for developing the dunkel recipe. So from what I can tell from the bjcp descriptions the biggest difference from a Heffe to Dunk is after your 50% malted wheat the other base malt is munich rather than pilsner. So I removed the pilsner from my witbier and replace with Munich.
My question: Do I still need to retain some pilsner malt, or can, and should I swap it all for Munich like I did above?
Any thoughts or advice would be great guys thanks.
dunkelweizen- correction - black wit
15.5 Gal
Rough estimate at 75% efficiency should be around 1.050
Mashing at 152 for 60
50% 14.0 lbs White Wheat Malt
18% 5 lbs Munich 10l
18%. 5 lbs Belgian pilsner
11% 3.0 lbs Flaked Wheat
2% 12 oz Briess Midnight Wheat
1% 4 oz Roasted Barley @ mash out
Hops:
60 min - 2oz German hallertau
30 min - 1oz German hallertau
14.5 Ibu
Other Ingredients:
boil 5 min 1 ½ oz Coriander, Cracked
boil 5 min 3 tsp Grains of Paradise
boil 5 min 3 oz Orange Peel, Sweet
So my question is because this used to be a belgian witbier recipe(I have made some changes to convert it to a dunkel) My wit was really good so that is why I'm kind of using it as a base for developing the dunkel recipe. So from what I can tell from the bjcp descriptions the biggest difference from a Heffe to Dunk is after your 50% malted wheat the other base malt is munich rather than pilsner. So I removed the pilsner from my witbier and replace with Munich.
My question: Do I still need to retain some pilsner malt, or can, and should I swap it all for Munich like I did above?
Any thoughts or advice would be great guys thanks.