My 1st Dunkelweizen - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > My 1st Dunkelweizen

Reply
 
Thread Tools
Old 11-21-2012, 01:32 AM   #1
Colorado68
Recipes 
 
Jun 2012
Golden, Colorado
Posts: 72
Liked 8 Times on 6 Posts



This will be my first attempt at a Dunkelweizen.
Was hoping to get some critique on the ingredients and if a single decoction mash is worth the extra work.
5.2 gal. batch, 60 min boil, 60% eff.

6 lbs. Wheat Malt, Dark
4 lbs. Munich Malt
1 1/2 Lbs. Crystal Malt 60
1 1/2 lbs. Wheat, flaked
1 oz. Hallertauer 45 min.
3068 yeast

OG 1.055
FG 1.013
ABV 5.4%
16.4 IBU
19.9 SRM

Sorry, I haven't figured out how to convert the beersmith recipe to something that can be inserted here. Also, my low efficiency is what I think is due to poor grain crush at my LBS.

Brewing the day after Thanksgiving

Anyhow, comments/suggestions greatly appreciated!

 
Reply With Quote
Old 11-21-2012, 01:47 AM   #2
Cincy17
Recipes 
 
Sep 2012
Harrison, OH
Posts: 96
Liked 10 Times on 8 Posts


Some more experienced brewers might have more input, but I think that might be a little too much crystal. Especially with the flaked wheat in there too.
__________________
Fermenters: Lambic, Pumpkin Pie
Bottled:
Kegged: Skeeter Pee, Barn Burning (Smoked Saison)

 
Reply With Quote
Old 11-21-2012, 05:15 AM   #3
rcsoccer
Recipes 
 
Aug 2010
Dover, New Hampshire
Posts: 196
Liked 4 Times on 4 Posts


I would back off on the crystal a bit (maybe use only 1/2 lb of a darker variety to make up for the loss). Maybe some CaraMunich 2 or 3 would be nice. Also, a decoction is not really required but will give you a very nice malt flavor. And, I think that all brewers should do one at least once in their lifetime.

In my opinion, I would use a little more hops. Maybe 1 oz. of tettnang for 60 mins and another 1/2 oz. at 20 mins.
__________________
http://www.paradoxbeerlab.com/

Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.
- Dave Barry

 
Reply With Quote
Old 11-21-2012, 05:25 AM   #4
j1laskey
Recipes 
 
May 2010
Boston
Posts: 1,826
Liked 207 Times on 165 Posts


I tend to have > or = 50% wheat malt in a Dunkle, Hefe, Wit.

Your at 46% I would cut your 60 and flaked wheat to 1# and add the difference to your wheat malt.

Cheers

 
Reply With Quote
Old 11-21-2012, 05:26 AM   #5
j1laskey
Recipes 
 
May 2010
Boston
Posts: 1,826
Liked 207 Times on 165 Posts


Cincy is right...1# is enough for C60...

 
Reply With Quote
Old 11-21-2012, 01:17 PM   #6
Colorado68
Recipes 
 
Jun 2012
Golden, Colorado
Posts: 72
Liked 8 Times on 6 Posts


Thanks for the suggestions... I made a few changes:
7 lbs. Wheat Malt, Dark
4 lbs. Munich Malt
.75 Lbs. Crystal Malt 80
1 lbs. Wheat, flaked
1 oz. Hallertauer 45 min.
3068 yeast
This style calls for an IBU 10-18 and already at 16.5, so afraid to add much more on the hops.
Appreciate the responses!

 
Reply With Quote
Old 11-21-2012, 01:25 PM   #7
WoodHokie4
Recipes 
 
Oct 2012
, Delaware
Posts: 137
Liked 7 Times on 6 Posts


I just bottled a dunkel with this recipe and it turned out really well. It's really not too different from your recipe, but my addition of chocolate malt will add some color and a small amount of flavor to the brew.

6.5lbs Wheat LME
1lb Carapils
8oz 40L Crystal
4oz Pale Chocolate
4oz Munich
1oz Tettnang 40 min
1oz Saaz 40 min
WLP300

 
Reply With Quote
Old 11-21-2012, 07:45 PM   #8
Colorado68
Recipes 
 
Jun 2012
Golden, Colorado
Posts: 72
Liked 8 Times on 6 Posts


Ok, considering the suggestions above....Here's the final recipe:
7 lbs. Wheat Malt, Dark
3 lbs. Munich Malt
.5 Lbs. Crystal Malt 80
1 lbs. Wheat, flaked
3.2 oz Pale Chocolate Malt
1 oz. Hersbrucker 50 min.
.25 oz. Tettnang 10 min
3068 yeast

All ground, mixed and ready for Friday brew day.

Still debating on using a decoction

 
Reply With Quote
Old 11-21-2012, 10:45 PM   #9
rcsoccer
Recipes 
 
Aug 2010
Dover, New Hampshire
Posts: 196
Liked 4 Times on 4 Posts


Quote:
Originally Posted by Colorado68 View Post
Still debating on using a decoction
Decoctions are great! Go ahead and do it!

Mash in around 122 for a protein rest, then decoct about 1/3 of the mash, heat it to around 155 for 20 mins and then boil it for 30-45 mins before adding it back for a main mash temp of around 155. I'm sure you know already, but BeerSmith will tell you all the right volumes to decoct and the temps will be spot on.

Everyone should do a decoction at least once in their life. I brewed a Traditional Bock and did a triple decoction; took me 8-9 hrs....
__________________
http://www.paradoxbeerlab.com/

Without question, the greatest invention in the history of mankind is beer. Oh, I grant you that the wheel was also a fine invention, but the wheel does not go nearly as well with pizza.
- Dave Barry

 
Reply With Quote
Old 11-23-2012, 09:46 PM   #10
Colorado68
Recipes 
 
Jun 2012
Golden, Colorado
Posts: 72
Liked 8 Times on 6 Posts


You talked me into it
So I ended up with kind of a double decoction.
The protein rest went without incident. Next step was the decoc. Not having done this before, I knew I was supposed to take the heavy grain parts and strain them before adding to the boil kettle but I didn't know how much liquid should be in the mash being decoc'd. Soon realized I needed more liquid or it would have burned/scorched. Kept adding more wort so it wouldn't burn (I could feel it wanting to stick to the bottom of the kettle) and stirring frantically. Decided to dump it all back in the mash tun before it came to boil so I wouldnt burn it. That raised the temp 133 or so. Let it sit 10 min while I collected my thoughts. This time I took about 10 quarts of the heavy grain along with a sufficient amount of wort and returned to the boil kettle. Took about 30 min of constant stirring before it came to a a boil. Then returned it to the mash tun. This brought the temp to 150 and I let it sit for 45 min. Drained off my wort and sparged at 168.
Pre-boil was 1.044 vs. target of 1.045 Post boil 1.053 vs. 1.054... so pretty close.
I'm still learning but guessing I didn't hold high enough temps (154 deg.) for the saccharification. I did have good pre and post boil breaks though. Color looks awesome. Looking forward to tasting this one.
Thanks for the recommendation to at least try a decoc once.

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Dunkles Weissbier Dunkelweizen Brewsmith Homebrew Ale Recipes 42 08-19-2016 03:38 AM
Dunkelweizen Again scottyg354 Beginners Beer Brewing Forum 5 09-19-2011 05:48 PM
First Dunkelweizen gjriehl Recipes/Ingredients 3 08-26-2011 04:35 AM
dunkelweizen and CO2 400d Beginners Beer Brewing Forum 0 10-25-2009 11:29 AM


Forum Jump