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Old 06-23-2009, 03:23 AM   #1
Beer_Maker
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Thinking about making a Dunkelweizen to enter into my first contest. This is the recipe I'm thinking about making. I've never made one before so some pointers would be wonderful.

5 Lb wheat LME
2 Lb Amber LME
1 Lb Crystal 60L
.25Lb Chocolate Wheat

1 oz Hallertauer (60 min)
1 tsp Irish Moss (15 Min)

WLP 300 Heffeweizen Ale
~7 days Primary @ 68F
~14 days Secondary @ 68F

Keg and force carb to 3.0 Volumes


It fits into the 2008 BJCP Style Guidelines according to Beer Smith, but that doesn't mean its going to be good.


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Old 06-23-2009, 02:04 PM   #2
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I am making a Dunkelwiezen but using a kit. Fermenting like a maniac too



 
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Old 06-26-2009, 03:23 PM   #3
BADS197
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I'm confused on that a little too (beersmith).

You plug in random grains to get the gravity and color... add some hops and done.

Sure it fits a few parameters but that doesn't mean it's a true "dunkelweizen" or whatever beer your trying to design.

I don't think it would taste bad but you bring up a question I've had and probably posted about in the last few weeks.

 
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Old 06-27-2009, 01:25 PM   #4
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Very true. What I know about wheat beers is limited, that's why I posted the question. Beer Smith will only check the color, gravity, and IBU numbers against the 2008 style guidelines. I was just curious to see what my fellow home brewers had to say about the recipe. I had never actually had a dunkel weizen until last night, so I was just looking for a little help with the recipe. It's already brewed so its a bit of a moot point at the moment. I'll let you know how it turns out though.
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Old 06-27-2009, 01:38 PM   #5
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Here is my dunkelweizen recipe, its an extract and i havent made it in awhile but everyone loves it.

6.6lbs of wheat LME (2 cans)
10oz crushed chocolate malt(steep 20min)
100z crushed munich 10 malt(steep 20min)
1.5 lb crushed dextrine malt(steep 20min)
1oz vanguard(60 min)
1oz halleratu (5 min)
1 pk safbrew-WB-06

Steep grains 20 min, boil, add vanguards, boil 30, add lme, boil 25, add halleratu. Cool to 70, pitch hydrated yeast.
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Old 06-29-2009, 06:09 PM   #6
kenstogie
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I don't know if this is technically correct but the LHBS recommended adding 1/2 lb of additional crushed grains so I said sure why not? Dunno what kind they were off the top of my head but it's the highest ABV I've made out of the 7 batches I've made about 7%. Tastes good now but was just bottled and am sure it'll mellow a little in a 2 weeks.

 
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Old 06-29-2009, 10:13 PM   #7
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Quote:
Originally Posted by kenstogie View Post
I don't know if this is technically correct but the LHBS recommended adding 1/2 lb of additional crushed grains so I said sure why not? Dunno what kind they were off the top of my head but it's the highest ABV I've made out of the 7 batches I've made about 7%. Tastes good now but was just bottled and am sure it'll mellow a little in a 2 weeks.
Maybe Special B?
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Old 06-30-2009, 03:27 AM   #8
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Quote:
Originally Posted by Schnitzengiggle View Post
Maybe Special B?
I just made a dunkel with Special B and it is excellent. Didn't use much, just 2 oz. I also used 4 oz of chocolate.
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Old 06-30-2009, 03:53 AM   #9
Gremlyn
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Take out the Irish Moss, it's a wheat beer so it SHOULD be cloudy. Also check on what % of wheat your extract is. The style needs to be at least 50% wheat, and wheat extracts usually aren't over 65%. With your current bill you're at 40% wheat assuming you have 65% wheat in your extract. Drop the 1 lbs amber and go all wheat extract.
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Old 06-30-2009, 02:12 PM   #10
kenstogie
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Quote:
Originally Posted by Schnitzengiggle View Post
Maybe Special B?
I don't know but I'll check It's got more bite than the usual beers I've made



 
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