sorefingers23
Well-Known Member
anyone have a good dunkel weizen recipe, im looking for one and cant seem to find one.
dunkel weizen
- Thread starter sorefingers23
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android
Well-Known Member
all grain or extract?
motobrewer
I'm no atheist scientist, but...
jamil has a good one. listen to his podcast. he posts extract and all-grain.
sorefingers23
Well-Known Member
all grain
I made this one 6 months ago or so and thought it was fantastic. Just right, IMO:
(credit where credit is due: it's Edcculus' recipe, from this thread)
6lbs wheat malt
4lbs munich
.25 lbs chocolate
1 oz hallertauer @60
.25 oz hallertauer @15
Wyeast 3068 or White Labs equivalent (a must, no matter what the ingredients are)
(credit where credit is due: it's Edcculus' recipe, from this thread)
6lbs wheat malt
4lbs munich
.25 lbs chocolate
1 oz hallertauer @60
.25 oz hallertauer @15
Wyeast 3068 or White Labs equivalent (a must, no matter what the ingredients are)
here is one i whipped and enjoyed - smooth with just a hint of sour that made it a little more refreshing
Code:
Ingredient Amount % MCU When
German Wheat Malt 4lb 12oz 42.6 % 1.4 In Mash/Steeped
German Munich Malt 4lb 6oz 39.5 % 4.6 In Mash/Steeped
German CaraMunich I 1lb 0oz 9.0 % 6.7 In Mash/Steeped
Belgian Caramel 8.00 oz 4.5 % 3.8 In Mash/Steeped
Munich Malt 40
Belgian Special B 8.00 oz 4.5 % 14.0 In Mash/Steeped
German Hallertauer 3.5 % 1.00 oz 12.2 Loose Pellet Hops
Hersbrucker 45 Min From End
DCL WB-06 Safbrew
Target OG: 1.055 SG
Target FG: 1.012 SGThis was mine
6 gallon recipe
5 lbs pilsner malt
5 lbs malted wheat
3 lbs munich malt
50g chocolate malt
0.25 aromatic malt
0.25 lb special b
60' sterling 1 oz
10' saaz 1 oz
I found it to be a good one. Since it was so warm here, it fermented nice and dry so I find it refreshing.
6 gallon recipe
5 lbs pilsner malt
5 lbs malted wheat
3 lbs munich malt
50g chocolate malt
0.25 aromatic malt
0.25 lb special b
60' sterling 1 oz
10' saaz 1 oz
I found it to be a good one. Since it was so warm here, it fermented nice and dry so I find it refreshing.
60/40 wheat/munich. 15 ibu noble hops. A pinch of Carafa II special for color.
motobrewer
I'm no atheist scientist, but...
https://www.homebrewtalk.com/f70/dunkelweizen-64392/#post660181
this is brewsmith's converted Jamil recipe. Mine just finished in the primary. we'll see how it turns out, i had some mash issues....
regardless i strongly recommend listening to the podcast. Jamil recommends fermenting at 62F (WY3068) to reduce and balance ester production.
this is brewsmith's converted Jamil recipe. Mine just finished in the primary. we'll see how it turns out, i had some mash issues....
regardless i strongly recommend listening to the podcast. Jamil recommends fermenting at 62F (WY3068) to reduce and balance ester production.
I guess it depends what yeast you use and its propensity to make banana esters. I used WLP380 and fermented low at 19 Celsius. I was a bit disappointed the cloves were way dominant over the banana which was completely absent at that temp for this yeast. I would've liked a little banana!
