How does this Dunkelweizen look?

I put this together myself based on a heffe I did a while back. I basically took my recipe and added Munich and Carmel.
Any feedback would be great.

Type: Partial Mash
Batch Size: 5.50 gal

4.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 53.33 %
2.00 lb Munich Malt (9.0 SRM) Grain 26.67 %
1.00 lb Wheat Malt, Ger (2.0 SRM) Grain 13.33 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 6.67 %
0.75 oz Hallertauer [4.80 %] (60 min) Hops 12.0 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

Est Original Gravity: 1.049 SG
Bitterness: 12.0 IBU
Est Color: 8.7 SRM

It looks a little light in SRM to be a Dunkelweizen. You may try going with a darker crystal malt, or use a dark munich to get your color in the 14-23 SRM range.

yeah I was thinking that too.. the style guidelines are 14-23.

So you think maybe 90L?

I have also seen some people using a bit of chocolate, but Im not sure about that.

syd138 said:

yeah I was thinking that too.. the style guidelines are 14-23.

So you think maybe 90L?

I have also seen some people using a bit of chocolate, but Im not sure about that.

Click to expand...

well you could go the traditional route and use 50% wheat malt and 50% dark munich (20L). That should get you pretty close. The last Dunkelweizen I made was 50% wheat, 47% Pilsner, and 3% midnight wheat. 18IBUs of Hallertau and used wlp300. I'm not sure that the crystal is really style appropriate if you're going for traditional and to style, but if you want the additional sweetness and raisiny character then yeah you could try a C90 or a small amount of C120.

Ok.. just got back from the HBS.

I went with:
4.00 lb Wheat Dry Extract
2.00 lb Munich Malt
1.00 lb Wheat Malt
0.50 lb Caramel/Crystal Malt - 80L
0.25 lb Chocolate Malt
0.75 oz Hallertauer [4.80 %] (60 min)
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat