Dunkelweizen Partial Mash BIAB - 1st hack

[FreudianSlip172]

Hey all,

I'm considering a single-stage Dunkelweizen for my next batch. I'm pretty much stuck w/ a partial mash BIAB setup, so I've come up with the following... what do you think? 90 min boil with a wide array of crystal & light Munich malt, plus just a tad of black & chocolate mostly for color...

Thanks!

Recipe Specifications
--------------------------
Boil Size: 6.05 gal
Post Boil Volume: 5.30 gal
Batch Size (fermenter): 5.00 gal
Bottling Volume: 4.60 gal
Estimated OG: 1.051 SG
Estimated Color: 17.2 SRM
Estimated IBU: 20.4 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 68.3 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
6.38 gal Poland Spring (R) Water 1 -
2 lbs Munich Malt - 10L (10.0 SRM) Grain 2 25.4 %
1 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 19.0 %
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 3.2 %
4.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5 3.2 %
2.0 oz Black (Patent) Malt (500.0 SRM) Grain 6 1.6 %
2.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 7 1.6 %
2.0 oz Chocolate Malt (350.0 SRM) Grain 8 1.6 %
3 lbs 8.0 oz Wheat Dry Extract (8.0 SRM) Dry Extract 9 44.4 %
1.00 oz Hallertauer [4.80 %] - Boil 90.0 min Hop 10 20.4 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 11 -
1.0 pkg Hefeweizen IV Ale (White Labs #WLP380) [ Yeast 12 -


Mash Schedule: BIAB, Light Body
Total Grain Weight: 7 lbs 14.0 oz
----------------------------
Name Description Step Temperature Step Time
Saccharification Add 25.50 qt of water at 151.7 F 147.9 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

 

[rhys333]

I think I would increase the wheat extract or add in a little wheat malt to bring it up to at least 50% of your total grist. Munich will add body and a nice maltiness, plus the darker varieties will dunkel your weizen some too. I would probably drop the crystal entirely and add a little melanoidin malt (say 5%) if you can get hold of it... decent way to mimic the traditional decoction mash with dunkelweizen. If you can't get it but want a little sweetness in there instead, maybe stick with 3% of that crystal you have. I would probably drop the black patent entirely. The chocolate will give you some color, and you could increase this a little bit if you wanted it darker. Last, i would probably go with a 60 minute boil instead of 90, unless you're unsing pilsner malt as your base.