Recipe for a Dunkelwiezen

[davidlo]

Hello!
I would like some opinion on a recipe for a Dunkelweizen.

54,5% Wheat Malt, Pale (Weyermann)
31,8% Munich II (Weyermann)
9,1% Caramunich II (Weyermann)
2,3% Carafa II (Weyermann)
2,3% Caraaroma (Weyermann)

Tettnang (Tettnang Tettnager)[4%] - 60min

Mash at 152 F (66 C) for 60min

Yeast: A have to fermentation batches: Fermentis WB-06 and Lallemand Munich Wheat

Fermentation: 4 days 64,6 F (18 C) + 3 days increasing 1 C every day.
Conditioning: 15 days at 39 F (2 C).
I usually don´t transfer to secondary. I will let it condition in the same batch.

 

[Gnomebrewer]

IMO, that's way too much specialty malt. Roasty flavours really don't work with good wheat yeasts, so limit the carafa to a small addition for colour. I'd personally keep the crystal malts to about 5% total. Also, the dry yeasts don't give anywhere near as much flavour as a good liquid yeast. I recommend WY3068. The dry yeasts are much cleaner.

 

[micraftbeer]

I'm not a big German beer brewer, but I did make a Dunkelweiss recently that turned out really good. This was a clone recipe from a book for a German Dunkelweiss. Since I didn't create the recipe, I don't really have any insight to your ingredient list, but I agree with previous poster that there's a lot of specialty malts in there. I don't know about that yeast you're planning, but for the Dunkelweiss yeast is king so make sure it's got a good track record for this style.

4.75 lbs Pale Malt (2 Row) Bel
4.25 lbs Wheat Malt, Ger
9.0 oz Caramunich III (Weyermann)
4.0 oz Caravienne Malt
2.0 oz Honey Malt
1.50 oz Hallertauer Hersbrucker [2.00 %] - Boil 90.0 min
Weihenstephan Weizen (Wyeast Labs #3068)

Mashed at 149F for 90 minutes. O.G. 1.053. Fermented at 70-72F for 8 days, then transferred to carboy. Cold crashed for 4 days, then bottled using wheat dry malt extract instead of bottling sugar.

 

[meatcleaver]

I would definitely omit the caraaroma... you don't want anything competing with the fruity & phenolic aspect of the yeast.
I assume you're using the carafa for color? make sure it's the de-husked variety & don't use more than 2 oz per 5 gallon batch. (sorry I don't use the metric system)
& definitely spend the extra cash for a good liquid yeast. my go to is wy-3068. I've used wb-06 many times but it just isn't the same.

 

[meatcleaver]

also, if this is all grain & you have the know how...a multi step mash (usually a double decoction) is recommended to get the most flavor from the wheat.

 

[davidlo]

Thanks!
So should I take the caraaroma and reduce caramunich II?

Sadly a I don't have access to a good variaty of liquid yeasts. There is only fee regiona in brazil with liquid yeast suppliers

 

[meatcleaver]

Thanks!
So should I take the caraaroma and reduce caramunich II?

I would.

 

[meatcleaver]

here's my recipe for comparison.
Herr Hackbeil's Dunkel Weizenbier

6 lb. American Red Wheat 56.5%
4 lb. Bonlander Munich 37.6%
.5 lb. Caramunich III. 4.7%
2 oz. Midnight Wheat (for color). 1.2%

mash @ 152°F x 60 min

1 oz. Tettnanger (4.5 AA) x 60 min
1 oz Tettnanger (4.5 AA) @ flameout ( I love tettnang)

WY3068 @ 70°F x 2 weeks

Batch prime to 2.8 vol co2 & bottle condition x 2 wks @ 72°F

 

[meatcleaver]

oh yeah, target numbers...

og 1.054
fg 1.013
abv 5.28%
IBU 17.12
SRM 14.56

 

[Gnomebrewer]

Thanks!
Sadly a I don't have access to a good variaty of liquid yeasts. There is only fee regiona in brazil with liquid yeast suppliers

Are you planning to brew a few wheat beers, or just the one? If you want to do a few (or more), it might be worth forking the $$$ out to have yeast posted from the US. Also, there are a few Brazillian brewers on here; try starting a 'Brewers from Brazil' thread and you might get a few others willing to share shipping to get some liquid yeasts to your city.

 

[davidlo]

Are you planning to brew a few wheat beers, or just the one? If you want to do a few (or more), it might be worth forking the $$$ out to have yeast posted from the US. Also, there are a few Brazillian brewers on here; try starting a 'Brewers from Brazil' thread and you might get a few others willing to share shipping to get some liquid yeasts to your city.

Great advice! I will try this strategy. The homebrew culture is still a baby here. In some regions in southern states there´s a relevant community and one or two local yeast producers, but in my region there´s only a few.

Do you think the yeast can survive well to the transportation? Don´t we need to keed the temperature controled? Keep in mind that I live in the hottes region..

 

[davidlo]

oh yeah, target numbers...

og 1.054
fg 1.013
abv 5.28%
IBU 17.12
SRM 14.56

Don´t you think SRM should be higher? I guess the range should be 27,6-45,3 EBC according to BJCP 2015

 

[Gnomebrewer]

Don´t you think SRM should be higher? I guess the range should be 27,6-45,3 EBC according to BJCP 2015

14.5SRM is about 29EBC.

Don't worry too much about BJCP unless you are brewing for competition. Just focus on brewing good beer. IMO, 25 to 35EBC is about right for dunkelweizen.

 

[Gnomebrewer]

Do you think the yeast can survive well to the transportation? Don´t we need to keed the temperature controled? Keep in mind that I live in the hottes region..

It depends how long delivery takes to get to you. If you can get it delivered in under three days, you should be ok if you order several ice packs with the yeast. If the yeast gets too hot though, it will die (hot trucks are a bit of an issue). I'm assuming you live in the north, so there is no cool season?

 

[davidlo]

It depends how long delivery takes to get to you. If you can get it delivered in under three days, you should be ok if you order several ice packs with the yeast. If the yeast gets too hot though, it will die (hot trucks are a bit of an issue). I'm assuming you live in the north, so there is no cool season?

Pretty impossible to get something from the USA to where a I live in three days.

I live in the northeast part. It never gets bellow 68 F (20 C) and it´s usually above 86F (30 C).

I will live up with dry ones for now and leave the problem of finding liquid yeasts when I get to a more advanced level