DrinkNoH2O
Well-Known Member
When talking about traditional Bavarian Hefeweizens I think we all know about using at least half Wheat malt, most of the rest Pilsner or 2 row malt, and maybe a little Munich or Vienna malt. And of course noble hops and some sort of yeast such as WLP300/Wyeast 3068.
But when it comes to Dunkelweizens what are the traditional/appropriate dark malts to brew with?
On the internet there really aren't a large amount of good Dunkelweizen recipes however in the recipes I've seen the following malts have been used:
Chocolate Malt
Roasted Barley, Black Malt, Black Patent malt (these just don't seem appropriate)
Crystal Malts
CaraMunich Malts (60L? 90L?)
Special B
Honey Malt
I've also stumbled across the following for sale which look interesting:
Fawcett Roasted Wheat Malt (380L)
Briess Midnight Wheat Malt (550L)
So, what malts do you think traditional Bavarian brewers such as Wiehenstephaner, Franziskaner, and Ayinger are using for their Dunkels?
But when it comes to Dunkelweizens what are the traditional/appropriate dark malts to brew with?
On the internet there really aren't a large amount of good Dunkelweizen recipes however in the recipes I've seen the following malts have been used:
Chocolate Malt
Roasted Barley, Black Malt, Black Patent malt (these just don't seem appropriate)
Crystal Malts
CaraMunich Malts (60L? 90L?)
Special B
Honey Malt
I've also stumbled across the following for sale which look interesting:
Fawcett Roasted Wheat Malt (380L)
Briess Midnight Wheat Malt (550L)
So, what malts do you think traditional Bavarian brewers such as Wiehenstephaner, Franziskaner, and Ayinger are using for their Dunkels?