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Old 09-01-2010, 02:46 PM   #1
jat147
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Default How much dark wheat is too much?

Hi,

Not concentrating hard enough while ordering grains has left me with a huge sack of dark, toasted wheat instead of a small bag!

I realise that using lots of it is no good as it gives a very bitter flavour, but I'm unsure just what proportion I could get away with if I were to make a dark wheat beer?
Anyone made a dunkelweizen this way? How much is too much??

Many thanks in advance,
James.


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Old 09-01-2010, 03:56 PM   #2
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Can you be more specific? I'm assuming you're not talking about Weyermann dark wheat malt, which is ~20L. Sounds like chocolate wheat malt to me, in which case I would say keep it to around 5%.


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Old 09-01-2010, 04:32 PM   #3
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Hey thanks, here is the link :

http://www.goodlifehomebrew.com/whea...kg-crushed.php

Yes it is choc wheat. I would have thought 5% sounds about right... with so much of the stuff, I wondered if I could get away with a bit more?
Of course I dont really want to trash the brew though
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Old 09-01-2010, 04:57 PM   #4
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I use no more than 5% in my dark IPA, it really brings out the color (black)
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Old 12-17-2011, 06:06 PM   #5
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What would a greater quantity do?

I'm trying to wrap my head around a dark chocolate flavored wheat beer.

Some things don't seem like they should go together like peanut-butter and mayo.

Does anyone have a BJCP style critique of one of these?
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Old 12-17-2011, 07:57 PM   #6
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I thought that a dunkelweiss like the kind i'd enjoyed in Austria would be the outcome of using dark wheat - i was so wrong.
Even at 5% it ruined the batch, with its massive bitterness i'd liken it to patent black malt like you'd use in a stout - how much black malt is too much, not much!
In future i'd go with mostly wheat, and darken it with some chocolate malt instead
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Old 12-17-2011, 08:52 PM   #7
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Good info - thanks for sharing it.
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Old 12-17-2011, 10:10 PM   #8
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I use a pound of the chocolate wheat malt in my robust porter. It is one tasty beverage and many judges have agreed. PM me if you want the recipe.
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Old 12-17-2011, 10:13 PM   #9
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Quote:
Originally Posted by jat147
I thought that a dunkelweiss like the kind i'd enjoyed in Austria would be the outcome of using dark wheat - i was so wrong.
Even at 5% it ruined the batch, with its massive bitterness i'd liken it to patent black malt like you'd use in a stout - how much black malt is too much, not much!
In future i'd go with mostly wheat, and darken it with some chocolate malt instead
You've never used black malt in quantity then if you are saying that. Don't believe me look at Deschutes beers a ton of black patent malt in Obsidian Stout and everyone loves that one! Don't knock it till you try it.
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Old 12-17-2011, 10:47 PM   #10
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Quote:
Originally Posted by jlpred55 View Post
I use a pound of the chocolate wheat malt in my robust porter. It is one tasty beverage and many judges have agreed. PM me if you want the recipe.
Could you post it maybe, or are you saving it for competitions, etc?


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