So I'm gonna be starting my spring and summer time beers soon and one that I wanna try is a Dunkelweizen. I had one recently that had a bit of a chocolatety touch to it. It was almost like drinking a banana split. I'm looking to replicate that.
My question is, should I use chocolate malt or chocolate wheat? And how much should I use?
My recipe looks like this so far
5 Gallon Batch
3 Gallon Boil size
6 lbs Maillard Malts Wheat LME (65% wheat 35% pale malt)
1 lb Fermenter's Favorite Briess Wheat DME
1 lbs Dark Munich
0.5 lbs CaraMunich I
0.5 lbs Flaked Oats
0.25 lbs Carafa I
??? lbs Chocolate malt or Chocolate wheat
1 oz Tettnang hop (60 min)
Fermenting with Wyeast 3068. Gonna ferment at 72-73. I wanna draw out some good banana esters from this yeast.
Any tips on working with chocolate malt or chocolate wheat for this beer? Haven't worked with either so I'm not sure how much chocolate flavor it'll bring. I'm not looking for a dominant chocolate flavor, just enough to be noticeable and compliment the banana esters.
Thanks!
My question is, should I use chocolate malt or chocolate wheat? And how much should I use?
My recipe looks like this so far
5 Gallon Batch
3 Gallon Boil size
6 lbs Maillard Malts Wheat LME (65% wheat 35% pale malt)
1 lb Fermenter's Favorite Briess Wheat DME
1 lbs Dark Munich
0.5 lbs CaraMunich I
0.5 lbs Flaked Oats
0.25 lbs Carafa I
??? lbs Chocolate malt or Chocolate wheat
1 oz Tettnang hop (60 min)
Fermenting with Wyeast 3068. Gonna ferment at 72-73. I wanna draw out some good banana esters from this yeast.
Any tips on working with chocolate malt or chocolate wheat for this beer? Haven't worked with either so I'm not sure how much chocolate flavor it'll bring. I'm not looking for a dominant chocolate flavor, just enough to be noticeable and compliment the banana esters.
Thanks!
