Help with my first Dunkelweizen

[GrumpyPaul]

So I now I have some grain and a mill....I want to see what I can make with what I've got (Pilsner, Maris Otter, Wheat, Vienna and about half a kilo of Chocolate).

Do I have come up with this that I think loosely fits a Dunkelwiezen.

any advice appreciated

red choc wheat
Dunkelweizen

Recipe Specs
----------------
Batch Size (L): 22.0
Total Grain (kg): 4.744
Total Hops (g): 20.00
Original Gravity (OG): 1.050 (°P): 12.4
Final Gravity (FG): 1.013 (°P): 3.3
Alcohol by Volume (ABV): 4.91 %
Colour (SRM): 17.1 (EBC): 33.7
Bitterness (IBU): 17.0 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
2.372 kg Pilsner (50%)
1.091 kg Wheat Malt (23%)
1.044 kg Vienna (22%)
0.237 kg Chocolate (5%)

Hop Bill
----------------
20.0 g Hallertau Mittlefrueh Pellet (6.3% Alpha) @ 60 Minutes (Boil) (0.9 g/L)

Misc Bill
----------------

Single step Infusion at 66°C for 60 Minutes.
Fermented at 18°C with Safbrew WB-06


Recipe Generated with BrewMate

 

[peas_and_corn]

Personally I wouldn't use the Vienna, and would also use some chocolate wheat malt because it's just a wonderful malt.

 

[MartinOC]

Wot he said ^. Up the wheat content.

Also, I'd give it an acid rest @ 43-45C for 15-30 minutes to bring-out the cloves & accentuate the wheaty tartness.

 

[peas_and_corn]

Also if you're making a dunkelweissen the best yeast to use is Wyeast weinstephaner, as it will bring wonderful clove and banana flavours.

Standard wheat malt should be about 50% off the malt bill.

 

[Dan Pratt]

Hi Grumpy,

That would grist would turn a good beer but you should swap the % of pils and wheat around, Here is what I do for my Dunkel

50% Wheat Malt ( dark if possible )
25% Pilnser Malt
10% Vienna
10% Munich ( dark if possible )
3-5% Pale Chocolate ( depends on how dark you want it.)

Direct pitch that WB06 or even the Mangroves M20 at 16c and let it raise up to 19c for ferment, that stress will allow the clove/banana to develop.

 

[warra48]

Swap the regular wheat for Weyermann Dark Wheat.
You'll love the malty difference it makes in a Dunkelweizen, and you can use less of the chocolate malt to get you to your desired dark colour.
The average colour of Weyermann Pale Wheat is 2.1 SRM, against the Dark Wheat at an average of 7.2 SRM.

 

[GrumpyPaul]

Ok - thanks for the advice so far.

Going on the idea I want to use what I have - rather than buy more grain - I'll change it to

Pilsner (23%)
Wheat Malt (50%)
Vienna (22%)
Chocolate (5%)

It might not be the most perfect "to style" dunkelweizen - but it will be beer.

 

[warra48]

Go with it GrumpyPaul.

For your next batch, try something like this:

50% Dark Wheat
40% Pilsner
7.5% Munich
2.5% Chocolate (wheat if you have it)

 

[Dan Pratt]

Ok - thanks for the advice so far.

Going on the idea I want to use what I have - rather than buy more grain - I'll change it to

Pilsner (23%)
Wheat Malt (50%)
Vienna (22%)
Chocolate (5%)

It might not be the most perfect "to style" dunkelweizen - but it will be beer.

I just checked my recipe and @ 2.5% its dark enough.

Dark Wheat Malt 52.5%
Munich Malt 2 20%
Vienna Malt 20%
Cara Wheat 5%
Choc Wheat 2.5%

EBC 33 but it turned out much darker

 

[Midnight Brew]

I've got some midnight wheat if you want some Paul. I'll be out your way tonight to pickup glycerin so can swing by with some if you like. That is if you havnt brewed already. Let me know by this arvo.