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It's more than just color to me. Dunkelweizens are richer than a straight up hefe. I like about 30% Munich, a half pound of CaraMunich III and then a dehusked roast malt to adjust for color (Carafa Special or Midnight Wheat).
I use 32% dark wheat, 30.5% Munich, 30% pale wheat, 6% cara Munich, and 1.5% carafa ii dehusked.
Quote from: wort-h.o.g. on October 21, 2014, 08:03:35 pmI use 32% dark wheat, 30.5% Munich, 30% pale wheat, 6% cara Munich, and 1.5% carafa ii dehusked.I've never used the dark wheat malt. Is it like the wheat equivalent of Munich? What kind of flavor do you get out of it.I haven't brewed a dunkelweizen in a while. I might have to schedule one for the early spring. It's actually a fun style to play around with spices. I brewed a Vanilla Dunkelweizen a few years ago that was really nice. I'm thinking some combination of cacao, cinnamon and/or vanilla the next time I brew one.
I like the dark wheat. I've done all dark wheat and Munich with a percentage of pils to assure complete conversion with good results. I've also done the regular wheat with dark Munich and a touch of carafa or midnight wheat with also great, though different, results. You can't go wrong with either one. Though I think I do prefer the dark wheat and munich grist.
Quote from: majorvices on October 22, 2014, 04:51:31 amI like the dark wheat. I've done all dark wheat and Munich with a percentage of pils to assure complete conversion with good results. I've also done the regular wheat with dark Munich and a touch of carafa or midnight wheat with also great, though different, results. You can't go wrong with either one. Though I think I do prefer the dark wheat and munich grist.yeah ive done the pils additions, but at some point i decided to skip the pils so i could keep 60%+ wheat and still have my 30% munich malt in the grist. the pale wheat or white wheat seem to convert well and have higher diastatic power for conversion.
Quote from: wort-h.o.g. on October 22, 2014, 05:25:11 amQuote from: majorvices on October 22, 2014, 04:51:31 amI like the dark wheat. I've done all dark wheat and Munich with a percentage of pils to assure complete conversion with good results. I've also done the regular wheat with dark Munich and a touch of carafa or midnight wheat with also great, though different, results. You can't go wrong with either one. Though I think I do prefer the dark wheat and munich grist.yeah ive done the pils additions, but at some point i decided to skip the pils so i could keep 60%+ wheat and still have my 30% munich malt in the grist. the pale wheat or white wheat seem to convert well and have higher diastatic power for conversion.That's why I said I add pils to the dark wheat version. Anytime you have a majority base malt darker kilned malts it is a very good idea to have some pils in there to assure conversion. In my case - dark wheat, dark munich - a small portion of pils does the trick.