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Old 09-12-2011, 06:43 PM   #1
BilltownBandit
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Getting Ready to brew another dunkelweiss. It is the standard extract kit from northernbrewer.com. Any advice on what I can do to get it to be a bit more robust or any tricks that you have done in the past that have turned out well?
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Old 09-12-2011, 07:11 PM   #2
bknifefight
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I bet if you posted the recipe people would be able to help.

 
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Old 09-12-2011, 07:19 PM   #3
BilltownBandit
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3.15 lbs munich malt syrup (60 min)
3.15 lbs Wheat malt syrup (15 min)
1oz Tettnang (60 min)
Danstar Munich Wheat Beer Yeast is what is recommended by Northern Brewer but I plan on using Wyeast 3522 Belgian Ardennes instead.
Also have a pound of left over Simpsons Medium Crystal crushed malt from Northern Brewer that I was considering for some extra complexity.

- sorry this wasn't in the first post, obvious brain fart haha
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Old 09-12-2011, 07:49 PM   #4

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Originally Posted by BilltownBandit View Post
3.15 lbs munich malt syrup (60 min)
3.15 lbs Wheat malt syrup (15 min)
1oz Tettnang (60 min)
Danstar Munich Wheat Beer Yeast is what is recommended by Northern Brewer but I plan on using Wyeast 3522 Belgian Ardennes instead.
Also have a pound of left over Simpsons Medium Crystal crushed malt from Northern Brewer that I was considering for some extra complexity.

- sorry this wasn't in the first post, obvious brain fart haha
Don't use dry yeast in a Weissbier. It's one of the few times where the liquid version really makes a difference, IMO. Get yourself some WLP300. You won't regret it.

 
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Old 09-12-2011, 09:18 PM   #5
BilltownBandit
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For sure, I knew right away that I wouldn't want to use the dry yeast.
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Old 09-12-2011, 09:38 PM   #6
smalliewader
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I'm not sure I'd use Belgian yeast in a Dunkelweizen, stick with a heffe strain. Kick it up with some chocolate malt.
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Old 09-13-2011, 03:16 PM   #7
bknifefight
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These guys are right, use a hefe yeast, the 3522 will make this anything but a dunkleweizen. Also, with the munich malt extract, it should have some nice body to it. I would add 1/8 or 1/4 lb of chocolate malt to give you the robust flavor you want.

 
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Old 09-13-2011, 03:21 PM   #8
BilltownBandit
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Thanks guys. I like the ones I have made, but they were missing something in the middle. chocolate malt sounds like a great remedy for that.
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Old 09-13-2011, 03:24 PM   #9
motobrewer
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I just made Jamil's dunkelweizen yesterday. used WY3068. I made it once before and it was a solid beer. I'd definitely use some roasted malt, debittered carafa if possible. couple-1-2-3 ounces is all you really need.
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Old 09-13-2011, 05:40 PM   #10
smalliewader
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I'm probably a minority here, but actually like the Danstar Munich for a Dunkel. It doesn't have the stronger banana/clove of other Heffe strains which goes well with the chocolate malt IMO.
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