Opinions on this dark wheat recipe?

I found this on-line:

8lbs Wheat LME
3lbs Light LME
1/4lb Chocolate malt
1/4lb Black Patent
1/4lb Crystal 80
1/4lb Roasted Barley
1oz of Hallertauer 60min
1/2 oz Hallertauer 30min
1/2 oz Hallertauer 5min


I am going to convert the LME to DME, but since I am still a noob, I don't know if this looks like a good dark wheat or not. Anyone with more knowledge have thoughts? As I have never done a starter, I was thinking of using the dry "K97 German Ale/Wheat Yeast" that my LHBS has.

If all looks well, I will get the supplies in a couple of days...

Okay, I am going to assume that the lack of responses means that this recipe is neither completely great or completely terrible.

I can live with that.

That is WAY too much dark malt for a weizen.

This would be MUCH better:

6 lbs Wheat DME
1/4lb Chocolate malt
1oz of Hallertauer 60min

I would recommend Weyerman Carafa Special, it is a roasted malt that has been de-husked, so it won't contribute the intense roastiness of a black or roast malt, but it will add color to the beer.

DeathBrewer said:

That is WAY too much dark malt for a weizen.

This would be MUCH better:

6 lbs Wheat DME
1/4lb Chocolate malt
1oz of Hallertauer 60min

Click to expand...

+1

With the original extract, hop, and grain bill you can brew almost two batches

DeathBrewer said:

That is WAY too much dark malt for a weizen.

This would be MUCH better:

6 lbs Wheat DME
1/4lb Chocolate malt
1oz of Hallertauer 60min

Click to expand...

See, this is why you all are great to have around. Seems simple enough.

Iordz said:

I would recommend Weyerman Carafa Special, it is a roasted malt that has been de-husked, so it won't contribute the intense roastiness of a black or roast malt, but it will add color to the beer.

Click to expand...

It looks like this isn't at the LHBS. Oh well.

DeathBrewer said:

That is WAY too much dark malt for a weizen.

This would be MUCH better:

6 lbs Wheat DME
1/4lb Chocolate malt
1oz of Hallertauer 60min

Click to expand...

Does the dry yeast I mentioned in the first post sound like it will work?