« on: May 19, 2015, 08:07:29 AM »
15% crystal malt seems like way too much and maybe out of place entirely. I not familiar with brewing these styles but I have been brewing a lot of German styles lately. Most seem to have little or no crystal malt and it is not needed in a wheat beer of any kind (in my opinion). I think you need to rely on a bit of roasted malt (like Ken's chocolate wheat) instead of crystal malts and dark munich to adjust your color.
Maybe I am off track but those are my impressions.
Looks like my impressions were not completely accurate...haha
By German brewing tradition, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich, Vienna, or dark or caramel wheat malts, or Pilsner malt with
color malt. A decoction mash is traditional, but infrequently used today. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors