How to get the dunkel-ness in a dunkelweizen
- EckersKlein
- Posts: 122
- Joined: Thu Sep 27, 2012 11:42 pm
How to get the dunkel-ness in a dunkelweizen
Heya folks, Ariel and I were thinking about brewing a dunkelweizen; a bit of research has turned up a plethora of different methods brewers have used to make it dunkel. Some use chocolate malt, others dark wheat, munich, the list goes on. If anyone's had a go at this style, I'd be curious to hear your recipe and results.
Re: How to get the dunkel-ness in a dunkelweizen
Who put the bomp in the bomp bah bomp bah bomp?EckersKlein wrote:Heya folks, Ariel and I were thinking about brewing a dunkelweizen; a bit of research has turned up a plethora of different methods brewers have used to make it dunkel. Some use chocolate malt, others dark wheat, munich, the list goes on. If anyone's had a go at this style, I'd be curious to hear your recipe and results.
Who put the ram in the rama lama ding dong?
Who put the bop in the bop shoo bop shoo bop?
Who put the dip in the dip da dip da dip?
Who was that man? I'd like to shake his hand
What does brewing classic styles say?
60 percent of the time it works every time.
Re: How to get the dunkel-ness in a dunkelweizen
Brewing classic styles says
Pilsner 15.55%
wheat 54.09%
munich 23.50%
special B 2.94%
crys 40L 2.94%
Car Sp II 0.98%
67 degree 60 min mash
16 ibu hallertau
90 minute boil to avoid DMS
WLP 300 or wyeast 3068
Apparently this has a bit more crystal character than is expected for style so maybe rein in the crystal a bit
Pilsner 15.55%
wheat 54.09%
munich 23.50%
special B 2.94%
crys 40L 2.94%
Car Sp II 0.98%
67 degree 60 min mash
16 ibu hallertau
90 minute boil to avoid DMS
WLP 300 or wyeast 3068
Apparently this has a bit more crystal character than is expected for style so maybe rein in the crystal a bit
60 percent of the time it works every time.
Re: How to get the dunkel-ness in a dunkelweizen
og 1.056
fg 1.014
16 srm
5.6% abv
fg 1.014
16 srm
5.6% abv
60 percent of the time it works every time.
- EckersKlein
- Posts: 122
- Joined: Thu Sep 27, 2012 11:42 pm
Re: How to get the dunkel-ness in a dunkelweizen
Wicked, and thanks for converting Jamil's malt weights to %'s. Looks like he also recommends a 16.5°C fermentation temp, so we better get on with this before the weather warms up. We'll probably ditch the carafa special though, and it's tempting to push the wheat content north of 65% just to see what will happen.
Re: How to get the dunkel-ness in a dunkelweizen
Also worth considering a decoction mash and a ferulic acid rest.
There's some interesting studies that have been done on how to get your preferred balance of clove and banana from adjustments to the mash - I'll try and find them later.
There's some interesting studies that have been done on how to get your preferred balance of clove and banana from adjustments to the mash - I'll try and find them later.
- EckersKlein
- Posts: 122
- Joined: Thu Sep 27, 2012 11:42 pm
Re: How to get the dunkel-ness in a dunkelweizen
I like the sound of that, and I think its about time Ariel and I learned how to do step mashes. Might as well give it a go!
Re: How to get the dunkel-ness in a dunkelweizen
If you haven't got it, I recommend you get hold of a copy of Designing Great Beers, Ray Daniels
Taz... or Chris. It's up to you.
Re: How to get the dunkel-ness in a dunkelweizen
Brewing with wheat suggests:
- Ferulic acid rest 45 deg for phenols, 10 mins (Schneider Weisse) or >25 mins for even more phenolics
- Open fermentation common for increasing both esters and phenols
- Using carawheat and maybe chocolate wheat in a dunkelweisse
- Various single decoction 4 step mashing schemes that roughly tie up with those given at the end of this BSI presentation Wheat beer yeast and fermentation
Weihenstephan Dunkelweiss is listed as 1051 OG, 1010 FG, 14 IBU
I can't find the other document I was thinking of - it was an odd mashing scheme to increase banana - which you might not want anyway!
- Ferulic acid rest 45 deg for phenols, 10 mins (Schneider Weisse) or >25 mins for even more phenolics
- Open fermentation common for increasing both esters and phenols
- Using carawheat and maybe chocolate wheat in a dunkelweisse
- Various single decoction 4 step mashing schemes that roughly tie up with those given at the end of this BSI presentation Wheat beer yeast and fermentation
Weihenstephan Dunkelweiss is listed as 1051 OG, 1010 FG, 14 IBU
I can't find the other document I was thinking of - it was an odd mashing scheme to increase banana - which you might not want anyway!
- EckersKlein
- Posts: 122
- Joined: Thu Sep 27, 2012 11:42 pm
Re: How to get the dunkel-ness in a dunkelweizen
We're brewing this up right now, woohoo!. The decoction mash is time consuming, adding about 1hr to the total mashing time, however it hasn't been very difficult from a technical standpoint. This page http://brewery.org/library/DecoctFAQ.html has some useful info, I've more or less followed the 2-step method he describes, but I cut the rest and boil times in about half based on decoction profiles from the BSI presentation posted by jeddere.
Here's our recipe:
60% Wheat
20% Munich
13% Lager malt from our bulk order, which is possibly American 2-row.
7% Cara Munich III
50g Hallertau boiled for 60m.
Yeast is WLP-300 with a 1L starter.
OG: 1.055
Expected FG: 1.012
Expected ABV: 5.7%
Currently about midway through the boil, so far so good!
-Eric and Ariel
Here's our recipe:
60% Wheat
20% Munich
13% Lager malt from our bulk order, which is possibly American 2-row.
7% Cara Munich III
50g Hallertau boiled for 60m.
Yeast is WLP-300 with a 1L starter.
OG: 1.055
Expected FG: 1.012
Expected ABV: 5.7%
Currently about midway through the boil, so far so good!
-Eric and Ariel