Homebrewers Association | AHA Forum
General Category => Beer Recipes => Topic started by: roguejim on October 12, 2010, 02:50:03 AM
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I just had a couple of pints, on tap, of Hacker Pschorr dunkel weissen. I don't know how this particular brand rates, but I enjoyed it enough to want to brew a d-weissen.
Looking at Jamil's recipe. I see he uses some Special B and crystal 40L. Any other tried and true recipes?
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Last I checked, the recipe wiki on this site didn't have any dunkelweizens. I did come into some CaraWheat and thought a dunkelweizen would be the right fit. The discussion of that from a week or two ago is here...
http://www.homebrewersassociation.org/forum/index.php?topic=4001 (http://www.homebrewersassociation.org/forum/index.php?topic=4001)
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Okay, based on Eric Warner's book, and info from the BJCP guidelines, I've come up with this tentative recipe.
Do you think the 30L Canadian (Gambrinus) Munich malt is a bad idea? I have 8L German Munich, too, so I can go either way. The 30L Munich puts me near the lower limit for SRMs though
Jamil's recipe includes Special B, and crystal 40L. I don't know...
Batch Size (Gal): 7.00 Wort Size (Gal): 7.00
Total Grain (Lbs): 12.69
Anticipated OG: 1.054 Plato: 13.39
Anticipated SRM: 15.3
Anticipated IBU: 14.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
Formulas Used
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
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69.0 8.75 lbs. Wheat Malt Germany 1.039 2
29.6 3.75 lbs. Munich Malt(dark) Canada 1.034 30
1.5 0.19 lbs. Carafa Special II Germany 1.030 430
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
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1.10 oz. Mt. Hood Pellet 4.40 14.2 60 min.
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I would go with the 8L Munich, especially if it is a continental variety. Any Munich malt that is as dark as 30L should be treated more like a specialty grain like aromatic than a base malt that is used as a large proportion of the grist.
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My best Dunkel weiss biers are 40% Munich (5-10L) and 60% wheat and some Carfa II for color only. It doesn't have to be as dark as the guidelines. Some like caramunich in them but I don't think it's necessary with all that Munich malt.
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Thanks for the input.
It appears that Babalu has an award winning recipe. Is it available?
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This is so cool. My next brew is a dunkelweizen. I want to add a little Vienna, well, maybe replace most of the Munich with Vienna. I love rougejim's recipe, but can 70% wheat really bring out the Munich? I might be more inclined to go with the 50% by law (Germany) wheat and maybe 25% Munich and 25% Vienna. I guess I'm a Vienna junkie. I can see the advantage of ramping up to 70% wheat. It would have all the great characteristics. Looking for input like rougejim.