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Old 04-14-2007, 10:52 PM   #21
Chairman Cheyco
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Quote:
Originally Posted by Dude
Yes....

(sorry, I'm still trying to figure out the difference between the two )

Are you new?

Dunkelweizen = dark heffeweizen

Weizenbock = strong weizen - always dark (I think), but much stronger than a Dunkel
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Old 04-14-2007, 11:00 PM   #22
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Quote:
Originally Posted by Cheyco Libre
Are you new?

Dunkelweizen = dark heffeweizen

Weizenbock = strong weizen - always dark (I think), but much stronger than a Dunkel
I know. Sorry to crap in your thread.

I'm doing a Weizenbock, trying to get close to Schneider's "wheat dopplebock" Aventinus.
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Old 04-14-2007, 11:01 PM   #23
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i made a kit hefeweizen a few weeks ago, the LME was kind of old so I think it was a bit darker than normal, so my beer is much darker than you would expect a hefeweizen to be.

I am going to call it a dunkelweizen and nobody will ever know the difference. HA HA

 
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Old 04-15-2007, 03:56 AM   #24
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You'll get more Hefeweizen-y phenolic goodness if you include an acid rest ~99F

 
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Old 04-15-2007, 04:37 AM   #25
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I have a pretty good Dunkelweizen on tap right now; I used

50% German wheat
30% Munich
20% Belgian CaraMunich

Hallertau hops at 60 and a pinch at 15. WLP300 Weizen yeast. It seems to be right, stylewise, and is pretty yummy.
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Old 04-15-2007, 09:26 AM   #26
Ó Flannagáin
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I just did what was intended to be a dunkel weizen but I was shipped way more crushed wheat than I asked for, so it turned into a weizenbock.. simply because it was going to about 6.5 or 7% abv.

I used German cara aroma to darken it up. 1/2 pound and its a beautiful color now, a murky reddish/brown, but not too dark. Oh, and it tastes AMAZING.


 
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Old 05-07-2007, 07:22 PM   #27
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This is in the books:

5.5# each Wheat and Munich
15IBUs from Hallertau @ 60

I actually did do the Weihenstephan decoction, proper, (sorry Dude, it's the easiest way to get all those steps in there.)

I'll post the recipe proper soon.
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Old 05-07-2007, 07:35 PM   #28
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I cracked the first tester of mine on the weekend (basically identical to yours but 13 IBU). It was really good but didn't have QUITE as much maltiness as I was hoping for. Would the decoction give that to me? I've been thinking of trying a decoction so I can do a protein rest without having to add more water but I also read that it can increase the malt flavour.
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Old 05-07-2007, 07:40 PM   #29
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Decoctions are fun

{awaiting Dude's response....}
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Old 05-07-2007, 07:42 PM   #30
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Quote:
Originally Posted by the_bird
Decoctions are fun

{awaiting Dude's response....}
Well in that case I don't care if it helps or not!
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