Author Topic: Dunkelweizen Recipe  (Read 740 times)

Online rapurcell85

  • Cellarman
  • **
  • Posts: 27
    • View Profile
Dunkelweizen Recipe
« on: August 15, 2013, 10:05:32 AM »
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

Offline beersk

  • Senior Brewmaster
  • ******
  • Posts: 1878
  • In the night!
    • View Profile
Re: Dunkelweizen Recipe
« Reply #1 on: August 15, 2013, 10:29:56 AM »
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.
Watch out for those Cross Dressing Amateurs!

Offline jng46

  • 1st Kit
  • *
  • Posts: 1
    • View Profile
Re: Dunkelweizen Recipe
« Reply #2 on: August 15, 2013, 10:45:35 AM »
My first Weizen had a stuck mash. The next time I added some rice husks and had no problem with flow.

Offline erockrph

  • Brewmaster General
  • *******
  • Posts: 2415
  • Chepachet, RI
    • View Profile
    • Critical Tastings
Re: Dunkelweizen Recipe
« Reply #3 on: August 15, 2013, 11:49:29 AM »
Looks like a very tasty recipe to me. What temp are you planning on fermenting at?
Eric B.

Finally got around to starting a homebrewing blog: The Hop Whisperer

Offline djsanta

  • Cellarman
  • **
  • Posts: 34
  • "Go and enjoy choice food and sweet drinks"
    • View Profile
Re: Dunkelweizen Recipe
« Reply #4 on: August 15, 2013, 01:24:04 PM »
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!
On Tap: Oatmeal Stout
Conditioning: SMASH Pale Ale
Fermenting: nada
Planned: Vienna Lager, Imperial Red, Oatmeal Stout

Offline scottNU

  • Cellarman
  • **
  • Posts: 82
    • View Profile
Re: Dunkelweizen Recipe
« Reply #5 on: August 15, 2013, 03:56:17 PM »
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.

Offline dmtaylor

  • Brewmaster
  • *****
  • Posts: 773
    • View Profile
Re: Dunkelweizen Recipe
« Reply #6 on: August 15, 2013, 04:09:24 PM »
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.
Dave

"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our Maker, and glory to His bounty, by learning about... BEER!" - Friar Tuck (Robin Hood - Prince of Thieves)

Online rapurcell85

  • Cellarman
  • **
  • Posts: 27
    • View Profile
Re: Dunkelweizen Recipe
« Reply #7 on: August 15, 2013, 07:03:46 PM »
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!

Offline redbeerman

  • Senior Brewmaster
  • ******
  • Posts: 1713
  • On the banks of the mighty Susquehanna
    • View Profile
Re: Dunkelweizen Recipe
« Reply #8 on: August 16, 2013, 04:41:38 AM »
Who's Amy?
CH3CH2OH - Without it, life itself would be impossible.

[441, 112.1deg] AR

Jim