Dunkelweizen recipe

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brnooewb

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Here is a recipe for a Dunkelweizen I did recently. I compared it to Franziskaner's Dunkelweizen and it's pretty close other than mines a little more roasty. Anyone have any input for me? I made it completely from scratch just guessing on amounts and types of malt. ImageUploadedByHome Brew1406136035.667113.jpg
On the left is the Franziskaner. And on the right is my dunkel.

Thanks!


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brnooewb

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Here's the actual recipe.
Unkle Dunkel

Style: DunkelweizenOG: 1.056
Type: All GrainFG: 1.014
Rating: 0.0ABV: 5.50 %
Calories: 183IBU's: 14.53
Efficiency: 75 %Boil Size: 7.15 Gal
Color: 6.1 SRM Batch Size: 5.50 Gal
Preboil OG: 1.047Boil Time: 60 minutes

Fermentation Steps
NameDays / Temp
Primary14 days @ 68.0°F

Grains & Adjuncts
AmountPercentageNameTimeGravity
3.50 lbs 29.79 %Pilsner (2 Row) Ger60 mins1.037
4.50 lbs 38.30 %Wheat Malt, Ger60 mins1.039
2.50 lbs 21.28 %Weyermann Dark Wheat Malt60 mins1.038
1.25 lbs 10.64 %Weyermann Munich I60 mins1.038

Hops
AmountIBU'sNameTimeAA %
1.00 ozs 14.53Tettnang60 mins 4.50

Yeasts
AmountNameLaboratory / ID
1.00 pkgWeihenstephan WeizenWyeast Labs 3068

Additions
(none)

Mash Profile
Medium Body Infusion In60 min @ 154.0°F
Add 14.69 qt ( 1.25 qt/lb ) water @ 166.0°F

Carbonation
AmountTypeBeer TempCO2 Vols
24.7 psiForce Carbonation34.0°F4.10

Notes

www.iBrewMaster.comVersion: 2.836



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brnooewb

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Bump. :)


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edb

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I dont see a problem with your recipe and actually I'd prefer it to be a little more roasty.

When my Hefe is done I'm going to brew one of these up so it will be ready for the Fall. I may have to use your recipe.
 

dobe12

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Looks tasty! Now you got me dreaming of the fall, cool weather, turning of the leaves, and a nice Dunkel :)
 

JonM

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I have a very simple, but really wonderful hefeweizen in the keg and was just thinking about how to "dunkel" it up for a fall recipe. This looks just about perfect. I like how you get color just from the Munich instead of monkeying around with crystal malts.
 
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brnooewb

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Well thanks everyone. I think I'll just keep it as is and do some experimenting with fermentation temps for now and see exactly where I want it as far as more or less banana.


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