Partial Dunkelweizen Recipe

[adamziegler]

I am going to attempt a stove top partial grain batch, and I would appreciate some comments on this recipe. Lots of ingredients, but I am trying to use some of the grains I have sitting around.

*5.5 gal batch*

Grain (4.75 lbs total):
*****************
1.75 lb Munich Malt - 2 row
1.00 lb White Wheat Malt - 6 row
1.00 lb Wheat Malt - 6 row
0.50 lb UK Chocolate Malt - 2 row (Too much??)
0.25 lb Cara-Pils - 2 row
0.25 lb Flaked Wheat

Extract (4 lbs total):
****************
4.00 lb Wheat DME

Hops:
*****
1.00 oz Hallertauer (4.4 AAU 60 min boil)

The plan of attack:
1.25 quarts H20 / lb of grain.
133 for 10 minutes, and then raise temp to 155 for 40 minutes (or until I get conversion with iodine test.)
175 sparge in separate pot for 15 minutes

I plan to combine wort from spare with wort from mash, and add 1 lb of the DME, and add my hops. I figure I can get by with the 1 oz of hops because my utilization will be around 0.25 - 0.21. (SG: 1.04 - 1.05 at 60 minutes)

In the last 10 minutes of the boil, I will add the last 3 lbs of wheat DME.

Yeast I plan to use WLP300 Hefeweizen yeast.

With all the 2 row and 6 row malts, I assume there will be enough Diastatic power, but I am new to mashing, so I may have misunderstood.

Please critique and comment!

 

[adamziegler]

hmmm... seems I should have posted this to 'Recipes/Ingredients' could a mod help me to move my post?

 

[adamziegler]

Some notes from the Chat:

I'm going to reduce the Choc Malt to .25 lbs, and probably skip the 133 for 10 minutes.

 

[bbrim]

I did a dunkel weizen over the summer and I roasted .5 lbs of wheat, it was very pleasant. Because you're not using a lot of adjuncts you'll have no issue with diastatic power. Your only adjunct is the flaked wheat and at .25 lbs it will not be an issue at all. Good luck with the brew.

 

[Edcculus]

Those changes you made look good. .5 lb chocolate will be too much. There is also no need for a stepped mash in this case.

I might leave out the cara-pils. You don't really need the added benefit of head retention with all that wheat malt.

Is there a reason you are going with so many different kinds of wheat (white, regular and flaked?). With that little amount, you won't really get a benifet from using different kinds. Unless you are going for more head retention, there is no need to use flaked wheat. It is unmalted pre-gelatanized wheat.

I would also make sure your wheat extract is 100% wheat. A lot of wheat extracts are wheat and pils mixes. A mixed extract won't hurt. You will be closer to the real style if you use 100% wheat extract though.

For a refernce, here is my basic dunkelweizen recipe I just brewed (all grain)

60% Wheat Malt
35% Munich
5% Special B
.75 oz hallertauer @ 60
.25 oz hallertauer @ 25

Mash @ 153 for 90 min
target 10-15 IBUs

 

[syd138]

I just did a Dunkleweizen this Saturday..

this is what I did..


3.3 lbs Wheat Malt Extract
3 lbs Wheat Malt
2 lbs Munich Malt
.25 Crystal Malt 120L
1 oz Spalt Hop Pellets
1 oz Argentine Cascade Hop Pellets
WLP380 Hefeweissen yeast

 

[DeathBrewer]

Some notes from the Chat:

I'm going to reduce the Choc Malt to .25 lbs, and probably skip the 133 for 10 minutes.

that's what i would have suggested

perfect dunkelweizen recipe. mine is usually:

3 lbs Wheat Malt
2 lbs Munich Malt
0.25 lbs Chocolate Malt
3 lbs Wheat DME (or 4 lbs LME)
Hallertau, Tett, or saaz for 60 min at 10-15 IBUs
WLP300

 

[syd138]

Hey DeathBrewer, like I mentioned above.. I tried your recipe out on Saturday.. except I used .25 Crystal instead of .25 Chocolate.

Thanks for the recipe.

 

[DeathBrewer]

i saw that...120L. should give you a slight roasty character and some fruity, nutty character as well. let me know how that turns out. how are you using those hops, anyway?

 

[syd138]

I just used them as bittering hops during the 60 min, I didn't use any finishing hops

 

[adamziegler]

Wow! Thanks for all the replies.

...no need for a stepped mash in this case.

Part of this was for the experience, but I am all about practicality. Will the stepped mash effect this brew at all?

I might leave out the cara-pils. You don't really need the added benefit of head retention with all that wheat malt.
...
Unless you are going for more head retention, there is no need to use flaked wheat. It is unmalted pre-gelatanized wheat.

Yes, I am looking for body and head retention, and maybe a bit of extra flavor from the flaked wheat. Are your thoughts that the other wheat ingredients alone would be enough?

Is there a reason you are going with so many different kinds of wheat (white, regular and flaked?).

I really wanted a dark wheat malt grain, but the HBS did not have any. I was hoping to get some of the flavors, but really I am just using what I have.

My DME is 100% Wheat from what I can tell. I noticed some of the DME was listed as a 50/50 mix, and avoided those.

Is there advantage of going longer with the mash if I have achieved conversion?

 

[DeathBrewer]

where is your DME from? i've never seen a 100% wheat DME, although i've heard tell of such things...late at night, around the camp fire.

most Wheat DME is a 50/50 or 60/40 wheat/barley mix.

other than that, i'd say your recipe looks absolutely fine. i would brew it up as-is.

 

[adamziegler]

Muntons Wheat... I saw some packages listed as like 50/50 or 60/40 or something, and these just say Muntons Wheat. Anyone know if they are in fact 100% Wheat malt?

 

[DeathBrewer]

is it this?

Muntons | World Class Malt | Home

if so...it's 45% barley 55% wheat

 

[adamziegler]

Nah... Its DME. Packaged by "Crosby and Baker"

 

[adamziegler]

Hmm... I think I found it... it says 55/45. :-\ Kinda lame it isnt marked on the package.

 

[DeathBrewer]

it's the same stuff.

here's one website that sells it:

Niagara Traditions Homebrew Supply : Muntons Wheat Dry Malt Extract, 1lb [BDM1MW] - $5.69

although i can't say they don't exist, i've never seen a 100% wheat extract. i would assume the 45/55 blend.

 

[adamziegler]

Well I was shooting for +50% wheat, and I am still there (~52%) so I am happy!