Help me make a Dunkelweis from what I have on hand

[jangelj]

I'd like to make a dunkelweis tomorrow. Here's what i have on hand:
WLP380 with a starter

5lbs Wheat DME
20 lbs ultra light DMe
2 lbs Munich malt
1 lb each Crystal 10, 40, 120L
1# chocolate malt
1# carapils
1# Midnight Wheat
coriander seeds
plenty cascade and Hallertauer pellets on hand

I make 5 gal extact batches. Any suggestions? It doesn't have to be by the book, or necessarily true to the style. Some dark, wheaty and yummy.

Thanks for any suggestions!

 

[Flywheel]

yum. I don't have one, sorry.

When I'm looking for recipes, I usually hop on over to hopville.com and type in the ingredient I'm trying to use up in the search. I find one that looks interesting and see how the reviews were, and fiddle with it.

Did a quick search on "wheat DME" found this:
http://hopville.com/recipe/64040/dunkelweizen-recipes/witching-hour-wheat

Might give you a place to start.

Or this: http://hopville.com/beer-style/dunkelweizen-recipes

Or: https://www.homebrewtalk.com/f70/

 

[dcp27]

This should get you there:
5lbs wheat DME
2lbs Munich
4-6oz C40
4-6oz C120
2-4oz midnight wheat - depends how dark you want
1oz hallertauer (60mins)
0-1oz hallertauer (flameout) - depends how much hop aroma/flavor you want

 

[jangelj]

This should get you there:
5lbs wheat DME
2lbs Munich
4-6oz C40
4-6oz C120
2-4oz midnight wheat - depends how dark you want
1oz hallertauer (60mins)
0-1oz hallertauer (flameout) - depends how much hop aroma/flavor you want

this sounds great. i def. wanted to use some of the midnight wheat, i have never tried it before. probably do the 1 oz at flameout, since i like things on the hoppy side.

Thanks!

 

[jangelj]

almost done. i eliminated the C120.
here is what i made:
5lbs wheat DME
2lbs Munich
5 oz C40
4 oz midnight wheat
1oz hallertauer (60mins)
.5 oz hallertauer (15 mins)
1oz hallertauer (flameout)
yeast, wlp380 with starter from old, washed yeast (hopefully still viable)

I followed this suggestion how to get the most out of my munich:
" Perhaps your efficiency won't be as high but that's not an issue at this point. Use 1-2 quarts of water per pound of grain and "steep" your grains in a muslin bag. Add your specialty grains as well. Place the muslin bag in a pot of water for about a half hour around 148-155 degrees. These are ideal temperatures for the enzymes in the grains to convert the starches to sugars. Then pull the bag out and rinse the bag of grains with 165 degree water to extract some remaining sugars. Add more water if you need to and bring this to a boil. Add your extract and you're ready to go."
from here: http://www.brewingkb.com/homebrewing/munich-lme-conversion-4099.html

then I added 1/2 the wheat dme at 60, 1/2 at 15 mins (late addition).
I left the C120 out just because when I added the c40 I had on hand (5 oz) and the midnight wheat (4 oz), BeerSmith had me at 18.6 srm, right in the middle for this style, so I left it. added a bit more hallertauer because the alpha on mine were 4.3. with my hop additions I ended up at 16.8 IBUs. on the high end, and weighted towards aroma, but I like that.

I tend to drink all beers, but especially wheats young. plust my pipeline is hurting due to having 3 small children and it being football season. so I'll likely keg this in 14 days or so. will post back with results if anyone is curious.