I brewed my first DW last weekend and, due to a momentary failure of brain cells, I added .25# of chocolate wheat to a 5 gallon batch. Unfortunately, it tastes like an ashtray and I will be dumping it. There were also some serious efficiency issues due to what I suspect was the wheat not being milled finely enough.
Anyway, I've come up with a revised recipe, which I may brew this weekend. Any suggestions or tips/tricks?
Bavarian Dunkelweizen
15-B Dunkelweizen
Author: Matt Schwandt
Size: 5.26 gal
Efficiency: 85.0%
Attenuation: 76.0%
Calories: 176.82 kcal per 12.0 fl oz
Original Gravity: 1.053 (1.044 - 1.056)
Terminal Gravity: 1.013 (1.010 - 1.014)
Color: 13.93 (14.0 - 23.0)
Alcohol: 5.3% (4.3% - 5.6%)
Bitterness: 13.3 (10.0 - 18.0)
Ingredients:
5.5 lb Wheat Malt Dark
2.2 lb Pilsen Malt
1 lb Dark Munich
.50 lb Caramunich® TYPE II
.25 lb Special B - Caramel malt
.05 lb Chocolate Wheat Malt
1 oz Hallertau Mittelfruh (3.4%) - added during boil, boiled 60 min
1 L White Labs WLP380 Hefeweizen IV Ale
Notes
Note: double crush wheat (both dark wheat and chocolate wheat)
Single infusion batch sparge
- .5g Ca(OH)2, 2 handfuls rice hulls added to mash
- 16 qts @ 163 ==> Saccharafication @ 153 [60 min]
- 3.5* qts @ 212 ==> Mashout @ 160 [10 min]
- 14 qts Sparge H2O @ 185 ==> Sparge @ 170 [10 min]
- 1g CaSO4, 1g CaCl added to kettle
- Target water profile: 55 Ca, 6 Mg, 16 Na, 51 Cl, 48 SO4
- Ferment between 64-66