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Old 04-13-2007, 05:29 PM   #1
Chairman Cheyco
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Searched around a it and can't seem to find one around here.

Does anyone have a traditional Dunkelweizen recipe?

I'm thinking:

50/50 Vienna malt, wheat malt mixture to about 1.054og mash at 152
with about 14 IBUs of hallertau, without any aroma/flavor editions

3068 for yeast.

Any thoughts? Do I need to add chocolate malt for color?
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Old 04-13-2007, 05:34 PM   #2
sirsloop
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http://hbd.org/cgi-bin/recipator/recipes?group=50

pick your poison
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Old 04-13-2007, 05:35 PM   #3
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would this make it a non traditional recipe?


Quote:
Weyermann Chocolate Wheat

413° L. Malted wheat that has been steeped and roasted to create a very dark color. Adds deep color and roasted character. Use 1 to 5% for altbier, dunkelweizen, stout and porter.
Quote:
Weyermann Caramel Wheat

45.5° L. Malted wheat that has been steeped and kilned to create a caramel malt. Emphasizes wheat aroma and flavor and adds color; use up to 15% for dunkelweizen and hefeweizen.


 
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Old 04-13-2007, 05:38 PM   #4
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If you're worried about color, what about using like a Carafa III? Get some color without the roastiness of chocolate malt.
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Old 04-13-2007, 05:40 PM   #5
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Quote:
Originally Posted by Chimone
would this make it a non traditional recipe?

Hmmm, I bet it probably would.

Thanks for the link sloop, I hate sifting through 50 crappy recipes though. "1oz. Hallertauer, 5 min" gimme a break.
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Old 04-13-2007, 05:40 PM   #6
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I've got one sitting in primary now that tastes amazing. It's pretty close to BJCP I think (though I don't have much experience matching styles).

Batch: 23L
3KG Wheat
2.5KG Munich
0.23KG Chocolate
14IBU Hallertauer (60 minutes, no flavour or aroma)
Wyeast 3068

Mashed at 153F for 60M
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Old 04-13-2007, 05:44 PM   #7
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Quote:
Originally Posted by the_bird
If you're worried about color, what about using like a Carafa III? Get some color without the roastiness of chocolate malt.

I have thought of that, 'bird, but I'd have to order it, and I want to brew this in the next few days.

bradsul, that looks like an awesome recipe!
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Old 04-13-2007, 05:54 PM   #8
sirsloop
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fyi, this was an extract version I did like 6mo ago...

Dunkelweizen

3lbs Light Malt Extract
3lbs Wheat Extract
1.75lbs Carafa - Dehusked
2oz Hall Hersbrucker Hops
1oz Tettnang Hops
1 tube White Labs Hefewiezen Yeast WLP300
3/4 cup Corn Sugar


Procedure
• Place one bag of Carafa in 2 gallons of water and bring to 160°F
• Steep for 20 minutes – stirring regularly and vigorously
• Pull out grain bag – sparge with 170° water optional
• Bring water to a boil
• Turn off the heat, add malt extract and and return to boil for one hour
• Add Tettnang Hops and 1oz Hall hops at 60 minutes
• Add 1oz Hall Hops at 10 minutes
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~~~~~~~~~~~___//_ ____________________________~~~~~~~~~~~
~~~~~~~~~_/ [][]| | /```\/```\/```\/```\/```\ |~~~~~~~~~~
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~~~___/[_]| 00 /| | \,,,/\,,,/\,,,/\,,,/\,,,/ |~~~~~~~~~~
~~|___|___|___/_| |___________________________|~~~~~~~~~~
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Old 04-13-2007, 06:07 PM   #9
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Is freaking dunkelweizen the same thing as weizenbock?
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Old 04-13-2007, 06:14 PM   #10
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Quote:
Originally Posted by Dude
Is freaking dunkelweizen the same thing as weizenbock?
IIRC

for a Dunkel instead of a Hefe, replace the Pilsner with Vienna or Munich and darken it up a bit with chocolate.


weizenbocks kick my ass, but I can drink Dunkels all day


 
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