[rckymtnskibum]

Good morning everyone!
I am diving back into wheat beers this summer, and I am currently building the version 1 recipe. I was wondering what everyone thought about adding a bit (~5%) of Munich malt into my recipe. It was suggested to me but I'm unsure. Thanks in advance!

Cheers

[majorvices]

Sure, you can add Munich to just about any beer. It will enhance the fullness and maltiness of the beer. At 5% you will get minimal color contributions.

[morticaixavier]

I love adding munich to recipes. It's kind of my version of adding crystal malt. I haven't added it to a hefe but I add a bit to my wit beer and a bit to most other recipes. I say go for it. Then tell us what you think!

[HoosierBrew]

I love adding munich to recipes. It's kind of my version of adding crystal malt.

^^^^  Same here.

[erockrph]

I love adding munich to recipes. It's kind of my version of adding crystal malt.

^^^^  Same here.

+2 - I use either Munich or Aromatic in a lot of beers to turn up the volume on the malt a bit. 5-10% of Munich in a hefe sounds reasonable.

[gsandel]

+3 A little Munich is sort of a secret ingredient to give it a little more complexity sans sweetness without sacrifice of too much attenuation.

[rckymtnskibum]

Thanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats?

[erockrph]

Thanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats?

I love it. It is my go-to hefe strain. It gives some sweet spice (hints of vanilla/sweet cinnamon), along with the usual banana/clove. Don't overpitch and ferment around 66F for a balanced clove/banana character. Higher temps give more banana and lower temps tend to mute the flavor profile.

[duboman]

Thanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats?

I love it. It is my go-to hefe strain. It gives some sweet spice (hints of vanilla/sweet cinnamon), along with the usual banana/clove. Don't overpitch and ferment around 66F for a balanced clove/banana character. Higher temps give more banana and lower temps tend to mute the flavor profile.

+1, that's exactly where I ferment it as well for the balanced flavor profile

[rckymtnskibum]

Thanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats?

I love it. It is my go-to hefe strain. It gives some sweet spice (hints of vanilla/sweet cinnamon), along with the usual banana/clove. Don't overpitch and ferment around 66F for a balanced clove/banana character. Higher temps give more banana and lower temps tend to mute the flavor profile.

What rate would you consider to be overpitching? With the predicted OG I normally go one smack pack. Is this too much, too little, or just right? Should I ask goldilocks? Just kidding thanks for the help!

[erockrph]

Thanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats?

I love it. It is my go-to hefe strain. It gives some sweet spice (hints of vanilla/sweet cinnamon), along with the usual banana/clove. Don't overpitch and ferment around 66F for a balanced clove/banana character. Higher temps give more banana and lower temps tend to mute the flavor profile.

What rate would you consider to be overpitching? With the predicted OG I normally go one smack pack. Is this too much, too little, or just right? Should I ask goldilocks? Just kidding thanks for the help!

For a 5-gallon batch at around 1.050 OG, I pitch one smack pack with no starter. That's a little under what the yeast calculators recommend, but I'm happy with the results.

[majorvices]

Thanks for the input everyone! I really appreciate all the help. I know it may be bad form but I also wanted to get your thoughts on WYeast 3638 for wheats?

I love it. It is my go-to hefe strain. It gives some sweet spice (hints of vanilla/sweet cinnamon), along with the usual banana/clove. Don't overpitch and ferment around 66F for a balanced clove/banana character. Higher temps give more banana and lower temps tend to mute the flavor profile.

What rate would you consider to be overpitching? With the predicted OG I normally go one smack pack. Is this too much, too little, or just right? Should I ask goldilocks? Just kidding thanks for the help!

For a 5-gallon batch at around 1.050 OG, I pitch one smack pack with no starter. That's a little under what the yeast calculators recommend, but I'm happy with the results.

\

Big "depends" here. Better make sure you yeast is super fresh. If it is even half way to the exp date you would be better off "waking it up" with a starter.

On my German wheat beers I prefer the results (more balanced clove/banana as opposed to heavily leaning banana) so I pitch at 58 degrees and use a starter.

[chumley]

I have tried brewing a 50% Munich malt/50% wheat malt ale with a neutral yeast on a couple of occasions, and have been pleased with the results.  But its more of a cold weather beer, at least for my taste (I brew them for consumption around Christmas).

[mabrungard]

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)?

[chumley]

Well, I am, but I don't like to use funky German wheat beer yeasts in mine, so I call it Munich wheat.  I suppose I could call it American dunkelweizen,  but that seems a little gimmicky (kind of like India pale lager).