onipar
Well-Known Member
SO I've done a bit of reading about Dunkelweizens and I'm wondering whether or not to do a decoction mash. The main reason I'm hesitant to do it is because this is only my second all grain batch. The main reason I'm thinking I should is because from what I've read, that's the correct way and it lends extra carmalization and body to the beer.
I was going to use this recipe:
6lbs wheat malt
4lbs munich
.25 lbs chocolate
1 oz hallertauer @60
.25 oz hallertauer @15
Wyeast 3068
If I don't decoct, I was going to up the chocolate to .5 lbs because beer smith said it was light on color (and if I decoct, I imagine that extra color would come from carmalization...)
So, what should I do? Better to take a chance and decoct even though it's only my second AG, or better to go the easier route and maybe add something extra to the recipe to make up for it?
Thanks!
I was going to use this recipe:
6lbs wheat malt
4lbs munich
.25 lbs chocolate
1 oz hallertauer @60
.25 oz hallertauer @15
Wyeast 3068
If I don't decoct, I was going to up the chocolate to .5 lbs because beer smith said it was light on color (and if I decoct, I imagine that extra color would come from carmalization...)
So, what should I do? Better to take a chance and decoct even though it's only my second AG, or better to go the easier route and maybe add something extra to the recipe to make up for it?
Thanks!