I haven't actually had a Dunkelweizen before but my girlfriend came back from Germany with this request. She likes beers like ambers so I can see why she'd like a beer like this.
I enjoy some hop aroma however I know this beer isn't meant to be too hoppy so I tried my best to not go crazy with the hops. I thought Hallertau might be a nice and mild hop flavor that would go with the beer after reading about it however I haven't used this hop before.
I'm planning on using Wheat LME for a bulk of the grain bill and then do a mini-mash with a BIAB method. I'll probably try to shoot for ~150-155F for my mash temperature and I'm planning on around a 1 hr mash.
I was debating on chocolate malt or carafa III special and decided to just split it equally between the two of them.
5 gallon batch (full boil)
OG: 1.051
FG: 1.013
18 SRM
15.4 IBU
5.1% ABV
4 lbs (49%) Wheat LME (40% barley)
2 lbs (25%) Wheat malt
1 lb (12%) Munich malt
8 oz (6%) Rice hulls
3 oz (2%) Carafa III Special
3 oz (2%) Chocolate Malt
4 oz Corn Sugar for bottling
0.75 oz Hallertau (60 min)
0.5 oz Hallertau (20 min)
0.5 oz Hallertau (10 min)
0.25 oz Hallertau (flame out)
White Labs Hefeweizen Ale (WLP300) with ~ 2 liter starter
1 Whirlfloc tablet
1.5 tsp (3.6 g) CaCO3
0.25 tsp (1 g) CaSO4
0.5 tsp (1.7 g) CaCl2
My water basically has no minerals in it since I have some of that nice clean northern CA water (Hardness ~ 30ppm, Ca,Mg,Cl,SO4 ~10ppm) so I was going to add a little to it. Since I want the malt to really come through I didn't want to add too much gypsum.
Ferment ~ 64-68F
Anyway, I wanted to see if anyone had any suggestions before I try making this beer. I'm still kind of new with only a couple batches under my belt but I really enjoying brewing so any advice would be appreciated.
I enjoy some hop aroma however I know this beer isn't meant to be too hoppy so I tried my best to not go crazy with the hops. I thought Hallertau might be a nice and mild hop flavor that would go with the beer after reading about it however I haven't used this hop before.
I'm planning on using Wheat LME for a bulk of the grain bill and then do a mini-mash with a BIAB method. I'll probably try to shoot for ~150-155F for my mash temperature and I'm planning on around a 1 hr mash.
I was debating on chocolate malt or carafa III special and decided to just split it equally between the two of them.
5 gallon batch (full boil)
OG: 1.051
FG: 1.013
18 SRM
15.4 IBU
5.1% ABV
4 lbs (49%) Wheat LME (40% barley)
2 lbs (25%) Wheat malt
1 lb (12%) Munich malt
8 oz (6%) Rice hulls
3 oz (2%) Carafa III Special
3 oz (2%) Chocolate Malt
4 oz Corn Sugar for bottling
0.75 oz Hallertau (60 min)
0.5 oz Hallertau (20 min)
0.5 oz Hallertau (10 min)
0.25 oz Hallertau (flame out)
White Labs Hefeweizen Ale (WLP300) with ~ 2 liter starter
1 Whirlfloc tablet
1.5 tsp (3.6 g) CaCO3
0.25 tsp (1 g) CaSO4
0.5 tsp (1.7 g) CaCl2
My water basically has no minerals in it since I have some of that nice clean northern CA water (Hardness ~ 30ppm, Ca,Mg,Cl,SO4 ~10ppm) so I was going to add a little to it. Since I want the malt to really come through I didn't want to add too much gypsum.
Ferment ~ 64-68F
Anyway, I wanted to see if anyone had any suggestions before I try making this beer. I'm still kind of new with only a couple batches under my belt but I really enjoying brewing so any advice would be appreciated.