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Is everyone aware that a Dunkelweizen is typically composed of at least 50% wheat malt and the remainder is Munich malt (with maybe a touch of Carafa for color)?
Quote from: mabrungard on April 01, 2015, 11:04:53 amIs everyone aware that a Dunkelweizen is typically composed of at least 50% wheat malt and the remainder is Munich malt (with maybe a touch of Carafa for color)?Yes, that crossed my mind at the beginning of this post but I assumed he was just talking about a small percentage in a standard hefewezien. I also like to use dark wheat in my dunkels weizen.
Quote from: majorvices on April 02, 2015, 05:02:10 amQuote from: mabrungard on April 01, 2015, 11:04:53 amIs everyone aware that a Dunkelweizen is typically composed of at least 50% wheat malt and the remainder is Munich malt (with maybe a touch of Carafa for color)?Yes, that crossed my mind at the beginning of this post but I assumed he was just talking about a small percentage in a standard hefewezien. I also like to use dark wheat in my dunkels weizen.I forgot about the Dunkel. I might have to make one of those as well this summer/fall. I really appreciate all the knowledge.