Dunkles Weissbier Weihenstephaner Dunkel Clone

[babaganuj]

Unfortunately Haus Murphy's in Glendale was out of the dunkel tonight. My wife had the Warsteiner Dunkel and it was a lot darker and had nice roast notes that were missing from mine. Thinking of subbing out half of the honey malt for some roasted barley.

Why would you put roasted barley in a dunkle??

lewandowski46, I think you're better off doing a decoction mash. Mash in at a little lower temp. Pull off a large portion of the grain (25% should be good) with a little mash water and boil that down for 15-30 mins while stirring to avoid burning. Cool enough so when you add it back into your mash you hit your next temperature step. The more times you do this, the more melanoidin you will get. The byo article is a good read.

http://byo.com/body/item/537-decoction-mashing-techniques

 

[urg8rb8]

lewandowski46, I think you're better off doing a decoction mash. Mash in at a little lower temp. Pull off a large portion of the grain (25% should be good) with a little mash water and boil that down for 15-30 mins while stirring to avoid burning. Cool enough so when you add it back into your mash you hit your next temperature step. The more times you do this, the more melanoidin you will get. The byo article is a good read.

http://byo.com/body/item/537-decoction-mashing-techniques

Or just add some melanoidin malt instead.

 

[lewandowski46]

Probably be easier to add the melanoidin malt. Decoction mashing in a Grainfather can be a PITA because of the plates on the grain basket, the recirculation, etc.. Honestly don't remember how the Weihenstephan Dunkel tasted, I do know compared to the Warsteiner Dunkel mine was a bit off, too sweet, lighter in color.

 

[zonkman]

Could I swap out the wheat for rye malt and call this a roggenbier? Any other adjustments needed? Keep the honey malt?

 

[NitrogenWidget]

Brewing this this weekend.
Forgot the honey malt. do'h!
Back to the LHB today.

 

[deuc224]

Brewed tis last week and it conditioned for 3 days, man its spot on.

 

[chris38piatt]

Notes

I brewed this and compared it to the original Weihenstephaner Dunkel Weizen and it is dead on in color and taste. I can't tell you which one I liked better because they actually tasted nearly identical. If you want an authentic Dunkel-Weizen then this is the beer to brew. Happy brewing

Grain
5 lbs Pilsner Malt
5 lbs Wheat malt
1 lb Honey malt
.5 lb Special B
.5 lb rice hulls

Mash at 152-153° for 60 min

Full wort boil

Hops
1 oz Mt. Hood 4.5%AA for 60 min

Yeast
Weihenstephaner 1000ml starter

1 week Primary fermentation

Keg 12 psi serving pressure

Does this have the wonderful banana bread taste?

 

[Brewsterguy]

Hey guys,

I brewed an extract version of this and it turned out great!
21 Liter total

steeping:
0.2KG melanoiden
0.25 Crystal 120L
0.1 Caramalt

Boil:
3kg of Wheat DME

30g of Hallerauer Mittelfrueh
2g of centennial

and 1pkg of wyeast 3068

The centennial was just to add needed IBU's as my beersmith program said I am not reaching correct ibus.

great beer, had 3 of them today with friends. Everybody enjoyed it and carbed at 2.8 vol.


its still pretty young and was only cooled for 24h, so I expect it to get better.