Dunkelweizen mash schedule?

[CharlosCarlies]

Hey guys. I have some leftover grain I need to use and thought I'd try out BIAB just to change things up. Since I'll be able to direct fire the "MLT", I thought I'd go ahead and try a more traditional German mash schedule (minus the decoctions of course).

Grist is as follows:

5 lbs 2-Row
5 lbs Dark Wheat
1 lb Honey malt
.5 lb Special B

Was thinking of doughing in around 130F, resting for 15 min, ramping to 140F and resting for 20 min, then ramping to 158F for 30 min before mashing out.

Thoughts? Changes?

edit: Just FYI, but I'll probably be on the low side for OG since I designed the recipe for ~75% and am expecting an efficiency hit using BIAB. Should I maybe adjust the mash to say 144F and 162F to keep it from drying out too much?

 

[bigjoe]

I dough in at 104F (40C) 15 min, Beta-A 140F (60C) 40 min, Alpha-A 158F (70C) 20min.
See the last 2 paragraphs on this page. I think your rest rest schedule will be fine.
http://www.howtobrew.com/section3/chapter14-4.html

Just a quick word about Brew in a bag. I love theis method, but I started using a keggle a while back and its a bit more of a pain. I had an 8 gallon aluminum kettle I had been using before that. It heated very evenly. So watch how high you have your heat if using gas with a keggle. I've scorched a few batch so far on the keggle. Keep the grain and water moving pretty good and the bag off the bottom. Never had this problem with aluminum kettle.

I just got a march pump for x-mas. I plan to use it to no sparge still, but likely use a cooler and recirculate through my kettle back to cooler to maintian/raise temp of mash.

 

[CharlosCarlies]

So I doughed in around 110F, fired to 130F and held for 15 min, fired again to 140F where it is now and will rest for a total of 20 min. I closed the lid and wrapped towels around the kettle and it hasn't lost 1 degree over the last 10 minutes. Impressive. I might have to do some more BIAB if this batch turns out decent.

 

[lamarguy]

Grist is as follows:

5 lbs 2-Row
5 lbs Dark Wheat
1 lb Honey malt
.5 lb Special B

If you're shooting for a more "traditional" dunkel I would replace the honey malt with vienna or munich malt. Otherwise, just leave the honey malt out.

Was thinking of doughing in around 130F, resting for 15 min, ramping to 140F and resting for 20 min, then ramping to 158F for 30 min before mashing out.

Sure, if you'd like to experiment a long step mash can be fun. Is the wheat malted or unmalted? If it's malted, I would recommend a higher temperature step mash to prevent excessive protein breakdown:

1. 15 mins @ 145F
2. 45 mins @ 154F
3. 5 mins @ 160F

 

[lamarguy]

Opppss, too late. Disregard.

 

[CharlosCarlies]

Opppss, too late. Disregard.

No worries! I still like getting good advice. There is always next time right?

If you're shooting for a more "traditional" dunkel I would replace the honey malt with vienna or munich malt. Otherwise, just leave the honey malt out.

Yeah this was a recipe I found several months ago and just never got around to brewing. The honey malt did seem sort of out of place, but I guess we shall see! I'll try the munich or vienna next time.

 

[CharlosCarlies]

Well so much for the efficiency hit. Looks like I'm right around 70-75% as usual even w/ no sparge. Always fun trying this stuff for yourself!

 

[bigjoe]

Always fun trying this stuff for yourself!

Right.

I think many dismiss the technique before giving it a chance.

I think the biggest problem I had when I started doing BIAB was the feelin I was forgetting something. IMHO the brew day is much more mellow.

 

[CharlosCarlies]

I think the biggest problem I had when I started doing BIAB was the feelin I was forgetting something.

Agreed! The only other problem I had was hitting a couple temps during the step mash, but that's mostly because my thermometer sucks and takes forever to get an accurate reading. I'm thinking a Thermpen is in my near future.

Overall it was a lot of fun to try something new and gain some first hand knowledge. BIAB really is a great way to brew IMO.

 

[bigjoe]

For me hitting the temps isn't so bad. I guess this is obvious, but get close then throttle back the heat. I hear what your saying about the thermometer though. I use the digi I have for smoking meats set up with a weldless bulkhead and compression fitting. It has a remote unit that I usually keep my eye on but it flakes out (sun spots) and won't update the temp very quickly.

My biggest problem these days is getting the keggle system broke in. I've scorched a few by direct fire. Didn't hurt the beer but cleaning it off the bottom blows. When I got the keggle I thought I was going to traditional mashing until I did a few. I like No Sparge and I wish I would have bought one very large aluminum pot as opposed to 2 kegs I converted.