[rapurcell85]

All:
I am going to make a dunkelweizen for our homebrew club's Octoberfest event. It's my first crack at one, so I would appreciate Amy feedback. Thanks!

50% White Wheat Malt
46% Munich Malt
4% Caramunich
3 oz Carafa 3

Mash at 155 *F

Magnum at 60 min for about 15 IBU

Wyeast 3068 Weihenstephan Weizen

Any suggestion on a water profile?

Thanks,
Bob

[beersk]

Looks good to me. For water profile, I'd go with whatever keep your calcium and sulfate fairly low (in the 50-60ppm range) and the water fairly soft. But I tend to like softer water for most beers.

[jng46]

My first Weizen had a stuck mash. The next time I added some rice husks and had no problem with flow.

[erockrph]

Looks like a very tasty recipe to me. What temp are you planning on fermenting at?

[djsanta]

Looks good to me. For water profile, I'd go with whatever keep your calcium and sulfate fairly low (in the 50-60ppm range) and the water fairly soft. But I tend to like softer water for most beers.

+1 Munich water has low calcium and sulfate....and they make great dunkels there!

[scottNU]

I brewed a Dunkelweizen last week with a very similar grain bill. I used Hallertau instead of Magnum and the Bavarian Wheat Blend yeast (3056) instead of 3068. Mine looked, smelled and tasted pretty good. I'm not patiently waiting to keg.

Good luck with yours. I'd love to hear about yours and compare some notes. Good luck.

[dmtaylor]

Nom nom nom... Recipe looks great.  I would mash a little lower at maybe 152 F, but hey, 155 F will work too.  The water won't matter that much.  Throw in 1 to 1.5 teaspoons of calcium chloride and call it good.

[rapurcell85]

I think I am going to set my fermentation chamber at 70 DegF, which will put the beer temp at about 72 or 73 DegF.

Thanks for all the feedback everyone!

[redbeerman]

Who's Amy?