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Old 10-20-2009, 06:55 PM   #1
Cpt_Kirks
 
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I have not brewed a Dunkelweiss for a while. How does this recipe look?

6lbs Pale Wheat Malt
2lbs Dark wheat
4lbs Two-row Pale
2lbs Vienna
2lbs Munich Dark
1lbs Crystal 60L
2lbs Flaked Wheat

.5oz Magnum 10.1% @ 60m
.50z Hallertau 3.4% @ 60m

Wyeast 3068

 
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Old 10-20-2009, 08:22 PM   #2
syd138
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I've never used dark wheat before.

Otherwise I think it looks pretty good. Although it isn't exactly to style I generally throw in about a 1/4 lb of Chocolate.

 
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Old 10-20-2009, 08:35 PM   #3

I think you can simplify your grist significantly and still have a world-class Dunkelweizen.

60% wheat malt (pale is fine) and 40% Munich and Vienna. What OG are you targeting?

 
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Old 10-20-2009, 08:59 PM   #4
Cpt_Kirks
 
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Quote:
Originally Posted by flyangler18 View Post
I think you can simplify your grist significantly and still have a world-class Dunkelweizen.

60% wheat malt (pale is fine) and 40% Munich and Vienna. What OG are you targeting?
1.054, that is a 9 gallon batch.

 
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Old 10-20-2009, 09:28 PM   #5
Windigstadt
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I'll second flyangler's comment. My first Dunkelweizen had all sorts of stuff thrown in and it tasted like it. At the very least I'd ditch the crystal malt (though I tend to say that about most German-style beers).

 
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Old 10-20-2009, 11:30 PM   #6
syd138
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I agree.. you could simplify ..

Use 60% Wheat .. maybe a little bit of Torrified Wheat . The rest Pale malt and a 2lbs of Munich.

You really only need 4 types of grain. Plain Wheat, Torrified Wheat (for head retention), Pale, and Munich (for color/maltiness). Although I have done a Dunkel before that had a bit of Crystal 20L in it, and it tasted fine.

 
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Old 10-21-2009, 01:49 PM   #7
Cpt_Kirks
 
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OK, I updated the recipe based on the input:

9lbs Pale Wheat Malt
8lbs Munich Dark
2lbs Flaked Wheat

.5oz Magnum 10.1% @ 60m
.50z Hallertau 3.4% @ 60m

Wyeast 3068 (2 pkgs)

 
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Old 10-21-2009, 02:44 PM   #8

I really don't see a reason for the flaked wheat, personally. Head retention issues are best addressed through technique than extra ingredients - it's the same response I have for recipes that include Carapils.

 
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Old 10-21-2009, 02:51 PM   #9
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Quote:
Originally Posted by flyangler18 View Post
60% wheat malt (pale is fine) and 40% Munich and Vienna.
Doesn't seem like that would get dark enough, I know these are traditionally decocted are you counting on color from that?

Also if not in a dunkelweizen, what would be a good application for these dark wheat malts?

 
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Old 10-21-2009, 02:58 PM   #10

Quote:
Originally Posted by Tonedef131 View Post
Doesn't seem like that would get dark enough, I know these are traditionally decocted are you counting on color from that?

Also if not in a dunkelweizen, what would be a good application for these dark wheat malts?
Dark Munich would indeed provide the necessary color without decoction. Without running the numbers, I'd estimate somewhere around 15-17 IBU perhaps? No reason you couldn't add some into a Dunkelweizen grist!

As for the application of dark wheat malts, I use them in abundance in my Roggenbier.

 
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