I really fell in love with a beer i had while in Leavenworth Washington. Its called Boulder Bend Dunkelweizen by Leavenworth Biers. Just wondering if anyone has had it or knows of a recipe for it. Here the website link http://www.fishbrewing.com/leavenworth-biers/boulder-bend-dunkelweizen/
Looking for Dunkelweizen recipe
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PT Ray
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Had to read some reviews to confirm it is an American style wheat. A starting grain bill for me would be:
Wheat 50%
Pale 40%
Crystal 40 3%
Crystal 80 3%
Chocolate 4%
From there I might decide sub some munich for the pale, maybe change up the crystal to include some special b, bump down the chocolate. Hopping would be a low IBU and little to no flavor/aroma. Ferment with one of the workhorse yeast like WLP 01, US 56, Nottingham and so forth.
One of the reviews mentioned it was a conservative brew and the actual site didn't make me feel any different. Not having tried any that's all I had to go on.
Wheat 50%
Pale 40%
Crystal 40 3%
Crystal 80 3%
Chocolate 4%
From there I might decide sub some munich for the pale, maybe change up the crystal to include some special b, bump down the chocolate. Hopping would be a low IBU and little to no flavor/aroma. Ferment with one of the workhorse yeast like WLP 01, US 56, Nottingham and so forth.
One of the reviews mentioned it was a conservative brew and the actual site didn't make me feel any different. Not having tried any that's all I had to go on.
bernerbrau
Well-Known Member
Here's a Dunkelweizen I did that ended up being a little too strong (so I called it a weizenbock), but it took second in a recent BJCP competition:
Weyermann Light Munich 4 lb
Weyermann Pale Wheat 6.5 lb
Weyermann Chocolate Wheat 0.5 lb
Palisades Pellets - Dual Purpose Hop 8.3% AA 1 oz@60
Wyeast Labs Weihenstephan Weizen - 3068 1 ea
I did a long, hot, thick mash, but ended up boiling off more than I expected which concentrated the wort and gave me a lot of melanoidins (which is good in a german dark beer). That chocolate wheat comes out VERY dark so I would halve or even quarter it.
3068 creates a LOT of banana/clove flavors and the melanoidins give it some vanilla. Ferment somewhat cooler than room temperature (~68) if you don't want an outright explosion of those flavors.
If you collect 7-8 gallons from the mash tun you shouldn't have the problem I had with it getting too concentrated.
Weyermann Light Munich 4 lb
Weyermann Pale Wheat 6.5 lb
Weyermann Chocolate Wheat 0.5 lb
Palisades Pellets - Dual Purpose Hop 8.3% AA 1 oz@60
Wyeast Labs Weihenstephan Weizen - 3068 1 ea
I did a long, hot, thick mash, but ended up boiling off more than I expected which concentrated the wort and gave me a lot of melanoidins (which is good in a german dark beer). That chocolate wheat comes out VERY dark so I would halve or even quarter it.
3068 creates a LOT of banana/clove flavors and the melanoidins give it some vanilla. Ferment somewhat cooler than room temperature (~68) if you don't want an outright explosion of those flavors.
If you collect 7-8 gallons from the mash tun you shouldn't have the problem I had with it getting too concentrated.
Cpt_Kirks
Well-Known Member
Maybe I'm a heathen, but I just add some extra water to the keggle when I boil off too much.
That is good to hear about 3068. I just got some in for my next batch, also a Dunkelweiss. I'm planning on about 65*F for fermenting, should I bump that up to 68*F?
babalu87
Well-Known Member
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