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Hefe Wiezen Dunkel

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cubbie

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Hi,

I am after a recipe for a partial mash Hefe Wiezen Dunkel.


It will be my first partial, though I am fairly confident on the method.

I have a large 50l pot to do a full boil.

If anyone has a simple, but good recipe I would love to hear them.

In my fridge I have some Wyest 3942 which I would like to use.

Cheers,

Cubbie.
 

tdh

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3942 is for Belgian wheat beers aka Wit. Either make a Wit 9with the appropraite ingredients) or get a different yeast e.g. 3068 or 3333 for a German Hefeweizen flavour.

tdh
 

Doc

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Here is the recipe for my Smoked Dunkelweizen. It makes a great beer.
Just drop the smoked malt for a regular dunkel weizen.

Beers,
Doc

Doc's Smoked Dunkel Weizen II

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

17-B Wheat Beer, Bavarian Dunkelweizen

Min OG: 1.040 Max OG: 1.056
Min IBU: 10 Max IBU: 20
Min Clr: 20 Max Clr: 45 Color in EBC

Recipe Specifics
----------------

Batch Size (L): 23.40 Wort Size (L): 23.40
Total Grain (kg): 4.86
Anticipated OG: 1.051 Plato: 12.57
Anticipated EBC: 30.3
Anticipated IBU: 23.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 10.00 Percent Per Hour
Pre-Boil Wort Size: 27.53 L
Pre-Boil Gravity: 1.043 SG 10.75 Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager

Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %


Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
61.7 3.00 kg. JWM Wheat Malt Australia 1.040 4
22.8 1.11 kg. JWM Light Munich Australia 1.038 20
5.1 0.25 kg. Weyermann Smoked Germany 1.037 4
5.1 0.25 kg. Weyermann CaraWheat Germany 1.037 120
3.1 0.15 kg. Hoepfner Melanoidin Germany 1.037 40
2.1 0.10 kg. Weyermann Carafa Special I Germany 1.036 950

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
33.00 g. Pacific Hallertau Pellet 5.00 23.1 60 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

White Labs WLP300 Hefeweizen Ale


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 4.86
Water Qts: 15.85 - Before Additional Infusions
Water L: 15.00 - Before Additional Infusions

L Water Per kg Grain: 3.09 - Before Additional Infusions

Saccharification Rest Temp : 67 Time: 90
Mash-out Rest Temp : 72 Time: 10
Sparge Temp : 78 Time: 60


Total Mash Volume L: 18.24 - Dough-In Infusion Only

All temperature measurements are degrees Celsius.
 

Doc

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Bugger, just saw you were after a Partial recipe.
Substitute the Wheat Malt for Wheat Extract (and obviously you'll need less)

Beers,
Doc
 

Weizguy

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Doc said:
Bugger, just saw you were after a Partial recipe.
Substitute the Wheat Malt for Wheat Extract (and obviously you'll need less)

Beers,
Doc
[post="66744"][/post]​
Doc,

U gave the right answer. Someone out there can convert it to partial for Cubbie, or he can do it for practice.

I'd prob do a BYO recipe, and convert to pm, coz they only give ag and extract with grains, so U would want to go to a middle ground between these. Excellent quality, most BYO recipes (no afiliation). Much better than some recipes from the web.

2 cents is too much to pay for my opinion, so this one is free.

Seth :p
 

cubbie

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tdh said:
3942 is for Belgian wheat beers aka Wit. Either make a Wit 9with the appropraite ingredients) or get a different yeast e.g. 3068 or 3333 for a German Hefeweizen flavour.

tdh
[post="66715"][/post]​

The wyeast website recomend it for a bavarian wheat

"Bavarian Weizenbier:
Light to medium body. Fruity/estery/phenolic. Low bitterness. Low hop flavor and aroma OK. No diacetyl. Distinctive clove/banana/vanilla aroma/flavor is evident.
--Wyeast 3068, 3056, 3333, 3942."


I know it is not exact but i will give it a shot.

cheers
 

Weizguy

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cubbie said:
<chopped>
The wyeast website recomend it for a bavarian wheat

"Bavarian Weizenbier:
--Wyeast 3068, 3056, 3333, 3942."
cheers
</chopped>
[post="66761"][/post]​
cubbie, those yeasts are in preference order. W3068 is highly recommended.

I'm thinking that W3942 is too phenolic if brewed too warm, and is best used in another style (Belgian wheat, rather than Bavarian).

I would expect more fruit than with a German yeast. Or different fruit: apple, bubblegum and plums instead of banana and cloves.

As long as U expect the right flavours, and stick to the right temp, U will be happy. My witbier yeast (Whitelabs Wit II) can make very plummy beers.

Seth out :p
 

cubbie

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Ok this is my attemp at converting Doc's recipe to a Partial Mash

I have used a combo of my own calc and an evaluation version of Promash (my Brewsmith version has expired)


Batch Size (L): 23.0 Wort Size (L): 23.0
Total Grain (kg): 4.1
Anticipated OG: 1.049 Plato: 12.19
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 29.5 L
Pre-Boil Gravity: 1.038 SG 9.54 Plato


61.0 2.50 kg. Coopers LME - Wheat 1.037
26.8 1.10 kg. Munich Malt 1.037
6.1 0.25 kg. CaraWheat 1.035
3.7 0.15 kg. Melanoidin Malt 1.033
2.4 0.10 kg. Carafa Special 1.037

(I guess my amount will vary slightly depending on my my HBS sells and there potential SG)



Hops

33.0 g. Pacific Hallertau Pellet 60 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
1.00 Tsp Irish Moss Fining 15 Min.(boil)


Yeast
-----

Wyeast Belgain Wheat 3942 (i know it is not ideal)


Mash Schedule
-------------

Mash Type: Single Step

Grain kg: 1.6
Water Qts: 4.21 - Before Additional Infusions
Water L: 4.0 - Before Additional Infusions

L Water Per kg Grain: 2.5 - Before Additional Infusions

Saccharification Rest Temp : 67 Time: 60
Mash-out Rest Temp : 72 Time: 15
Sparge Temp : 75 Time: ?

Total Mash Volume L: 5.05 - Dough-In Infusion Only ( I am not sure what this means)


My plan is to was to mash with 4L, mash-out with 4L and sparge with 4L, then sparge the grain with cold water to top the kettle up to my pre-boil volume.



How does all this sound?
 

cubbie

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Any comments?

Does my conversion look ok?
 

cubbie

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Some others that I have come across.

Grain Bill:

5.40 lb. Weizen Malt Extract 10L
1.00 lb. German Vienna 3.5L
1.00 lb. German Dark Wheat 6L
0.50 lb. German CaraFoam 2L
0.50 lb. German CaraHell 10L
0.25 lb. German Crystal Wheat 40L

Hop Bill:

0.75 oz. German Tettnanger 4.2% AAU 60 min.
0.25 oz. German Tettnanger 4.2% AAU 5 min.


Grain Bill

5-/12 Lb. Wheat Malt Extract
1-1/4 Lb. Belgian 2-row pale malt
1/4 Lb. German Chocolate Wheat malt
1 Lb. German Wheat
1/2 Lb. German Crystal 120L malt

Hop Bill
3/4 ounce German Hallertauer Hersbrucker Hops @ 3.9 AA (60 Min.)
1/4 ounce German Hallertauer Hersbrucker Hops @ 3.9 AA (10 Min.)



3.3 # Northwestern weizen extract
3 # malted wheat (Weyermann, 1.4L)
1 # 2-row pale malt (Briess, 1.6L)
1 # dark Munich malt (Gambrinus Munich 100, 30L)
1/8 # chocolate malt (300L)
1 ounce Mt. Hood pellets (5% alpha, boil 60 mins)


6 lbs. Northwestern wheat (50/50) malt extract
3.3 lbs. Northwestern gold malt extract
1/4 lb. Roasted barley
1/4 lb. chocolate malt
1/4 lb. black patent
3/4 oz. Hallertauer hops (4.6%) (@60 minutes)
1/4 oz. Hallertauer hops (4.6%) (@2 minutes)
 

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