Dunkelweizen recipe question

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rpolzin25

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Brand new to brewing and I really want to brew a dunkelweizen. My local homebrew store doesn't sell a dunkelweizen kit so I thought why not try to come up with a recipe based on ingredients they carry. Feel free to critique away as I have only done one batch of beer thus far (an English Mild Ale extract kit about a week into bottle conditioning). Still debating on whether I am brave enough to brew a batch of my own creation rather than buying a kit after only making one batch of homebrew. So on to the recipe I was considering:

Boil size: 3 gallons

Batch size: 5 gallons

Steeping Grains (plan 20 to 30 minutes at about 150 F)
- 8 oz briess chocolate Malt
- 4 oz Gambrinus honey malt
- 4 oz briess caramel malt 20L

Extract:
3.3 lbs Munich LME (Briess)
3 lbs bavarian wheat DME (Briess)

Hops:
1 oz Hallertau (US) pellet - AA: 4.3% - 60 minute boil

Yeast:
Danstar Munich Dry Yeast

Expected results per recipe calculator
OG: 1.051
FG: 1.013
ABV: 4.98 %
IBU: 12.01
SRM: 20.1

The recipe calculator says it matches the style but I figured I would throw this out there to see what other more experienced brewers think about this. Am I way off or should this be a tasty beer? Also, should I expect to need a secondary fermentation or would just a 2 week primary likely be ok. Any help is much appreciated.
 

DatsyukianDeke

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I'm no expert by any means but I wonder if the honey and caramel are really necessary. I also wonder if the chocolate malt would add some unwanted flavors. My dunkel recipe is just 6lb wheat LME ( split the additions), 1lb wheat DME (late addition), then a quarter to a half pound of Carafa III. The an ounce of Tettnanger, a quarter added at 60' and the other 3/4 at 10'. I get a nice wheat beer with good color but none of the burnt roasty flavors you'd maybe expect from a darker beer.
 

meatcleaver

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unless you're wanting a porterweizen, I'd stay away from the chocolate malt.
IMHO you don't need the crystal malts either.
I just brewed a pm dunkelweizen last month & thought it turned out well.
the extract version would be like...

6 lbs wheat lme, 1/2 @ flameout
1 lb Munich dme
.5 lb carawheat
.25 lb midnight wheat
I used 1 oz tettnang but hallertau is fine
dry yeast will work in a pinch but wyeast 3068 is much better in my opinion
 

meatcleaver

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& to answer your other question... no secondary.
if your fg is stable @ 2 weeks, bottle it.
 
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rpolzin25

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Appreciate the responses. I am really not worried about the chocalate adding unwanted flavors as I have seen multiple recipes from reputable sources using chocolate malt for steeping grains. I did actually discuss w/ northern brewer on my recipe and was receiving some decent feedback. Changes that were thought to being made would be to cut back the chocolate to 6 oz and increase the the honey malt to 6 oz (i do want to use the honey malt). I am definitely switching to Wyeast 3068. I wanted to use Tettnang for the hops and will if my local shop gets them stock before I brew otherwise I will be using hallertau. I might just brew this one, see how it turns out and then alter from there.

I did wonder about reducing the munich LME and increasing the wheat DME to get above 50% wheat per German purity law but as long as it tastes good I don't care...lol
 

pista

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Brewers best kit comes with 8 oz chocolate and 8 oz Munich malt as the steep grains. 2 cans briess Bavarian wheat lme 1 lb maltodextrine and either Willamette or hersbrucker added at beginning of boil and hallertau at 20 mins left half oz each. I've used their kit a few times with good results.
 
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rpolzin25

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As an update to what I am deciding to do as I have ordered the supplies today. I decided to download the beersmith app to make my recipes. I am going w/ the following recipe:

Boil size: 3 gallons

Batch size: 5 gallons

Steeping Grains (plan 20 to 30 minutes at about 150 F)
- 6 oz briess Midnight Wheat Malt
- 6 oz Gambrinus honey malt
- 8 oz Best Malz Munich Malt

Extract:
6 lbs bavarian wheat DME (Briess)

Hops:
1 oz Hallertau (US) pellet - AA: 4.3% - 60 minute boil

Yeast:
Wyeast 3068

Expected results per recipe calculator
OG: 1.049
FG: 1.012
ABV: 4.98 %
IBU: 11.2
SRM: 19.8

I am debating on splitting the extract into 2 additions (one at the begging of the boil and one with 10 minutes left in the boil). I currently have a 4 gallon pot so I have to do smaller boils but will soon be getting a larger pot (8 or 10) so I can do full boils. According to the calculator splitting up the DME would give more IBUs similar to what it shows me if I were to do a full boil instead of a partial. Looking for feedback on that part if anyone has any. I plan on brewing on Thanksgiving w/ my father to show him how to homebrew. Thanks
 

Yooper

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Yes, in general you will get better results by adding the bulk of the extract at flame out. It will have less of a "cooked extract" or "extract-y" taste to it.
 
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