Author Topic: Dunkelweizen Recipe  (Read 9043 times)

Offline Pawtucket Patriot

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Dunkelweizen Recipe
« on: September 03, 2011, 05:53:32 AM »
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
Matt Schwandt | Minneapolis, MN
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Offline ethalacker

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Re: Dunkelweizen Recipe
« Reply #1 on: September 03, 2011, 06:12:58 AM »
This is the recipe I usually use and it is a crowd favorite.

Weyermann Pale Wheat   4 lbs, 0 oz
Weyermann Pilsner   2 lbs, 0 oz
Weyermann Munich Type II   2 lbs, 0 oz
Caramel Vienne   0 lbs, 4 oz
Caramel Munich   0 lbs, 4 oz
De-Bittered Black   0 lbs, 3 oz
Tettnang, German Pellets   1 oz @ 60 mins
White Labs Hefeweizen   1 ea



 
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Mableton, GA

Offline Pawtucket Patriot

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Re: Dunkelweizen Recipe
« Reply #2 on: September 03, 2011, 06:37:04 AM »
This is the recipe I usually use and it is a crowd favorite.

Weyermann Pale Wheat   4 lbs, 0 oz
Weyermann Pilsner   2 lbs, 0 oz
Weyermann Munich Type II   2 lbs, 0 oz
Caramel Vienne   0 lbs, 4 oz
Caramel Munich   0 lbs, 4 oz
De-Bittered Black   0 lbs, 3 oz
Tettnang, German Pellets   1 oz @ 60 mins
White Labs Hefeweizen   1 ea



 

Looks good -- not too much different than the one I posted (which is good!).  Do you find that 3 oz of de-bittered black contributes any flavor?
Matt Schwandt | Minneapolis, MN
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Offline hokerer

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Re: Dunkelweizen Recipe
« Reply #3 on: September 03, 2011, 09:12:48 AM »
Here's a thread discussing one I did...

http://www.homebrewersassociation.org/forum/index.php?topic=4001.0

...took Gold at the Hurricane Blowoff comp in West Palm Beach
Joe

Offline majorvices

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Re: Dunkelweizen Recipe
« Reply #4 on: September 03, 2011, 10:24:13 AM »
I don't think a 1/4 lb of chocolate wheat was your problem. that said, a 50% blend of dark wheat and munich makes a nice dunklle weizen. I like to add a litttle cara munich as well.
Keith Y.

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Offline dee

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Re: Dunkelweizen Recipe
« Reply #5 on: September 20, 2011, 07:33:05 AM »
Here's the dunkelweizen recipe I'm brewing this weekend.  Anything look out of place?  I wanted this to come in dark but not roasty, so I plan on using half of the Carafa II in the mash and the other half in the sparge.

Dunkelweizen (10 gallons)
9 lbs    Wheat Malt, Ger (2.0 SRM)    50.7 %
7 lbs    Munich Malt - 10L (10.0 SRM)    39.4 %
8.0 oz    Caramel Wheat Malt (46.0 SRM)   2.8 %
8.0 oz    Caravienne Malt (22.0 SRM)         2.8 %
8.0 oz    Carafa II (412.0 SRM)              2.8 %
4.0 oz    Chocolate Malt (412.0 SRM)      1.4 %
20.00 g    Magnum [12.50 %] - Boil 60.0 min 16 IBUs
Hefeweizen Ale (White Labs #WLP300) [2 liter starter]

1.049, 16IBU, 18SRM

Offline Pawtucket Patriot

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Re: Dunkelweizen Recipe
« Reply #6 on: January 26, 2012, 06:41:28 AM »
Reviving this thread because I'm going to brew a slightly different dunkelweizen this weekend.  I'm going to do a single rest at 155 and then do a thin decoct to hit mashout temp.  Look good?

Bavarian Dunkelweizen
15-B Dunkelweizen
Author: Matt Schwandt

Size: 5.26 gal
Efficiency: 85.0%
Attenuation: 77.0%
Calories: 171.52 kcal per 12.0 fl oz

Original Gravity: 1.052 (1.044 - 1.056)
Terminal Gravity: 1.012 (1.010 - 1.014)
Color: 16.87 (14.0 - 23.0)
Alcohol: 5.22% (4.3% - 5.6%)
Bitterness: 13.5 (10.0 - 18.0)

Ingredients:
5.5 lb Wheat Malt Dark
2 lb Dark Munich
1 lb Pilsen Malt
.50 lb Carawheat®
.25 lb Chocolate Wheat Malt
1 oz Hallertau Mittelfruh (3.4%) - added during boil, boiled 60 m
1 L White Labs WLP380 Hefeweizen IV Ale

Notes
Note: double crush wheat (dark wheat, carawheat, and chocolate wheat)

Single infusion + decoction batch sparge:
- 1.4g Ca(OH)2 added to mash ==> pH 5.4; 2 handfuls rice hulls added to mash
- 18 qts @ 164 (65 degree grain) ==> Saccharafication @ 155 [60 min]
- Pull thin 4-qt decoction + 2.5 qts H2O ==> 212 [20 min]
- Remix thin decoction ==> Mashout @ 168 [10 min]
- 14.5 qts* Sparge H2O @ 185 ==> Sparge @ 170 [10 min]
- 1g CaCl added to kettle

- Target water profile: 68 Ca, 6 Mg, 16 Na, 51 Cl, 27 SO4

- Ferment between 64-66

Results generated by BeerTools Pro 1.5.20
Matt Schwandt | Minneapolis, MN
AHA Member

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