Decoction and color

[clayof2day]

Hey all,

I am thinking of doing a dunkelweizen next and I think that this calls for my first decoction. My recipe is pretty straigt forward, the only issue I've been thinking about is color. I don't know how much I can count on getting out of a decoction. It seems like my grain bill is relatively traditional and my estimated color is pretty low. I know I should get some out of the decoction, but I don't know how much to count on.

Let me know what if you have any ideas, here is the recipe:

Dunkelweizen

Selected Style and BJCP Guidelines
German Wheat/Rye Beer-Dunkelweizen

Min SG: 1.044 SG Max SG: 1.056 SG
Min IBU: 10 IBU Max IBU: 18 IBU
Min Color: 14.0 SRM Max Color: 23.0 SRM


Recipe Overview
Pre-Boil Wort Volume: 6.50 US gals Post-Boil Wort Volume: 5.50 US gals
Pre-Ferment Batch Volume: 5.50 US gals
Expected Pre-Boil Gravity: 1.047 SG Expected OG: 1.055 SG
Expected FG: 1.013 SG
Expected ABV: 5.6 % Expected ABW: 4.4 %
Expected IBU (using Daniels): 16.4 IBU Expected Color: 8.7 SRM
Mash Efficiency: 70.0 % Approx Color:
Boil Duration: 60.0 mins
Fermentation Temperature: 64 degF


Fermentables
Ingredient Amount % When
German Wheat Malt 6.00 lb 52.2 % In Mash/Steeped
German Vienna Malt 2.50 lb 21.7 % In Mash/Steeped
German Munich Malt 2.00 lb 17.4 % In Mash/Steeped
German CaraMunich I 1.00 lb 8.7 % In Mash/Steeped


Hops
Variety Alpha Amount Form When
US Mount Hood 4.5 1.0 oz Pelletized Hops 60 Min From End


Other Ingredients
Ingredient Amount When


Yeast
White Labs WLP380-Hefeweizen IV Ale


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.3
pH Adjusted with: Unadjusted

Total Calcium (ppm): 38 Total Magnesium (ppm): 10
Total Sodium (ppm): 50 Total Sulfate (ppm): 75
Total Chloride(ppm): 90 Total Bicarbonate (ppm): 71


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Decoction (55-66C/131-151F) w/Mash Out

Step Type Temperature Duration
Strike/Dough in at 149 degF 5
Rest at 131 degF 30
Pull decoction, boil, add back raising mash to 151 degF 45
Rest at 151 degF 60
Raise to and Mash out at 165 degF 10


Recipe Notes

 

[david_42]

My lightest decoction was Poor Richard's and I don't think the decoction changed the color at all, it was a pale gold.

Given your bill, I don't think the color will change.

 

[clayof2day]

Thank's David. Thats what I was afraid of, but from what I've read, BJCP makes it sound like a dunkeweizen should be about half wheat and the rest munich and or vienna. Given that there's no way you'd get to the color of a dunkel. Who knows...maybe I should just go read that old thread between BeeGee and DeRoux.

 

[Kaiser]

Thank's David. Thats what I was afraid of, but from what I've read, BJCP makes it sound like a dunkeweizen should be about half wheat and the rest munich and or vienna

Weyermann makes a dark wheat malt, but not every store bothers to carry it.

Kai