Hi all, first time posting and I have a few questions about a recipe I've been toying around with. I'm going for a dunkelweizen that really focuses in on the banana aspects of the yeast and has decent amount of chocolate flavor. First the recipe then the questions.
3 lb Wheat LME
3 lb Wheat LME - 20 min
8 oz Corn Sugar
8 oz Light Munich Malt
8 oz Chocolate Wheat
1 oz German Tettnang - 60 min
1 Pkg Weihenstephan Weizen (Wyeast 3068)
Estimated Stats:
OG 1.053/FG 1.013
IBU 15.9
SRM 20.1
ABV 5.2%
I wasn't sure how much chocolate flavor would come just from the chocolate wheat so I've been considering adding 2 ounces semisweet baking chocolate in the boil. Would this give an overwhelming chocolate flavor to the beer? I was also thinking of letting it sit on a pound of mashed bananas in the secondary for a few days for a bit more banana flavor to go along with the banana esters from the yeast. Would it be worth this extra step? All critique is welcomed, this is my first real experimental batch.
3 lb Wheat LME
3 lb Wheat LME - 20 min
8 oz Corn Sugar
8 oz Light Munich Malt
8 oz Chocolate Wheat
1 oz German Tettnang - 60 min
1 Pkg Weihenstephan Weizen (Wyeast 3068)
Estimated Stats:
OG 1.053/FG 1.013
IBU 15.9
SRM 20.1
ABV 5.2%
I wasn't sure how much chocolate flavor would come just from the chocolate wheat so I've been considering adding 2 ounces semisweet baking chocolate in the boil. Would this give an overwhelming chocolate flavor to the beer? I was also thinking of letting it sit on a pound of mashed bananas in the secondary for a few days for a bit more banana flavor to go along with the banana esters from the yeast. Would it be worth this extra step? All critique is welcomed, this is my first real experimental batch.