Author Topic: dunkelweizen  (Read 940 times)

Offline curtism1234

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dunkelweizen
« on: October 08, 2015, 08:23:14 PM »
Here's what I'm thinking - and it's a little off from textbook.
3 gallon, 70% efficiency, 17.8 SRM
5.9ABV, projected OG 1.061, projected FG 1.015

3.0lb Red Wheat 42%
1.0lb Carawheat 14%
1.5lb Bohemian Pilsner 21%
1.5lb Munich 20l 21%
.13lb Pale Chocolate 200l 2%

Hops, prob magnum or hallertau in the 18-20ibu neighborhood

Wyeast 3333, hopefully leaning towards more banana notes.
Unless you persuade me to use the 3068 weihenstephan (a little concerned about the "This strain is very powdery and will remain in suspension for an extended amount of time following attenuation.")

Any concerns?
Thanks for taking a look
« Last Edit: October 08, 2015, 08:27:15 PM by curtism1234 »

Offline Wort-H.O.G.

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Re: dunkelweizen
« Reply #1 on: October 09, 2015, 12:58:49 PM »
i really like 3068 or wlp300 for this style.

i'd pitch at 65F and let it come up to 67-68F if you want more banana then clove.

not sure if you've used that chocolate malt before in this recipe- i prefer midnight wheat as it imparts color without any noticeable roast or unintended flavors in this style.
« Last Edit: October 09, 2015, 01:06:34 PM by Wort-H.O.G. »
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Offline reverseapachemaster

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Re: dunkelweizen
« Reply #2 on: October 09, 2015, 02:26:11 PM »
The cloudiness you get from 3068 is appropriate for the style although it's not like it stays cloudy forever. I would pick whichever strain seems best suited for the flavor profile you desire.
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Offline curtism1234

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Re: dunkelweizen
« Reply #3 on: October 09, 2015, 04:48:02 PM »
i really like 3068 or wlp300 for this style.

i'd pitch at 65F and let it come up to 67-68F if you want more banana then clove.

not sure if you've used that chocolate malt before in this recipe- i prefer midnight wheat as it imparts color without any noticeable roast or unintended flavors in this style.

I was going back and forth on crisp chocolate, I have not used it yet.
I enjoy commercial dunkels but feel they still lack some flavor on the malt side of it. Going into the Christmas season, I wouldn't mind a little bit of a twist on this beer.
Of course I don't want to muddle everything.

Perhaps I'll just add some Cacao Nibs if after 2 weeks I feel it needs it, or split the batch.

Offline Wort-H.O.G.

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Re: dunkelweizen
« Reply #4 on: October 09, 2015, 05:17:31 PM »
i really like 3068 or wlp300 for this style.

i'd pitch at 65F and let it come up to 67-68F if you want more banana then clove.

not sure if you've used that chocolate malt before in this recipe- i prefer midnight wheat as it imparts color without any noticeable roast or unintended flavors in this style.

I was going back and forth on crisp chocolate, I have not used it yet.
I enjoy commercial dunkels but feel they still lack some flavor on the malt side of it. Going into the Christmas season, I wouldn't mind a little bit of a twist on this beer.
Of course I don't want to muddle everything.

Perhaps I'll just add some Cacao Nibs if after 2 weeks I feel it needs it, or split the batch.

ok here's a suggestion then.  pump up the malt of a dunkelweizen is something I understand, and put together this recipe for that reason:

39% Dark Munich
35% Dark Wheat
17% Bohemian Floor Malted Wheat
8% Flaked Wheat
1% Midnight Wheat

mash 153-154F for 90 minutes. IBU 14.5 (magnum)
Ken- Chagrin Falls, OH
CPT, U.S.Army
https://www.facebook.com/pages/Harveys-Brewhaus/405092862905115

http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest

Offline curtism1234

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Re: dunkelweizen
« Reply #5 on: October 13, 2015, 04:39:01 PM »
i really like 3068 or wlp300 for this style.

i'd pitch at 65F and let it come up to 67-68F if you want more banana then clove.

not sure if you've used that chocolate malt before in this recipe- i prefer midnight wheat as it imparts color without any noticeable roast or unintended flavors in this style.

I was going back and forth on crisp chocolate, I have not used it yet.
I enjoy commercial dunkels but feel they still lack some flavor on the malt side of it. Going into the Christmas season, I wouldn't mind a little bit of a twist on this beer.
Of course I don't want to muddle everything.

Perhaps I'll just add some Cacao Nibs if after 2 weeks I feel it needs it, or split the batch.

ok here's a suggestion then.  pump up the malt of a dunkelweizen is something I understand, and put together this recipe for that reason:

39% Dark Munich
35% Dark Wheat
17% Bohemian Floor Malted Wheat
8% Flaked Wheat
1% Midnight Wheat

mash 153-154F for 90 minutes. IBU 14.5 (magnum)

Thanks, I think I'll do something closer to yours

Offline JJeffers09

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Re: dunkelweizen
« Reply #6 on: October 13, 2015, 07:32:50 PM »
i really like 3068 or wlp300 for this style.

i'd pitch at 65F and let it come up to 67-68F if you want more banana then clove.

not sure if you've used that chocolate malt before in this recipe- i prefer midnight wheat as it imparts color without any noticeable roast or unintended flavors in this style.

I was going back and forth on crisp chocolate, I have not used it yet.
I enjoy commercial dunkels but feel they still lack some flavor on the malt side of it. Going into the Christmas season, I wouldn't mind a little bit of a twist on this beer.
Of course I don't want to muddle everything.

Perhaps I'll just add some Cacao Nibs if after 2 weeks I feel it needs it, or split the batch.

ok here's a suggestion then.  pump up the malt of a dunkelweizen is something I understand, and put together this recipe for that reason:

39% Dark Munich
35% Dark Wheat
17% Bohemian Floor Malted Wheat
8% Flaked Wheat
1% Midnight Wheat

mash 153-154F for 90 minutes. IBU 14.5 (magnum)

Thanks, I think I'll do something closer to yours

I like special B malt, German wheat, and to stay on the lighter side of dunkelweizen flaked wheat, to go with a dark dunkelweizen its not bad to go with a chocolate wheat

Yeast, I like WLP351 or Wyeast 3056 Start either yeast at a high temp [no more than 1 day] for Banana/bubblegum finish mid 60's.  Hops, I like Mandarina Bavaria, Hallertau, and for a tropical hop flavor El Dorado (traditional Dunkelweizen I think Mandarina Bavaria and Hallertau)
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