robertjohnson
Well-Known Member
I got the BCS recipe and went to my brew store. Unable to find "dark wheat," which has no specified lovibond rating in the book, I just grabbed the caramel wheat malt 23-30L that was available. The recipe was almost definitely referring to Weyermann's dark wheat 7.5L. So...I'd still like to brew a weizenbock with this malt but I have no experience in brewing the style. I'd guess I can't use this in the over 50% range that BCS calls for. I'm guessing I'd use some combination of light wheat, continental pils, caramel wheat, munich and specialty grains (special b and caramel 40) but I have NO idea in what proportions. Any help/suggestions?