Re: How to get the dunkel-ness in a dunkelweizen
Posted: Tue Apr 07, 2015 2:36 pm
I really enjoyed this last night. Any further tips on process \ recipe as I would like to attempt a dunkel soon(ish).
cheers
steve
cheers
steve
Sure thing. Here's my brew notes, augmented with some recently-added commentary:
"Strike water added to yield a 44C mash for 15m. Pulled 1/3 of volume for decoction, which was raised to 68C for 15m in a big pot on my stove, then boiled for 10m. The idea here was to convert those sugars before the decoction was boiled. The decoction was quite thick, perhaps 50/50 grains to liquid by volume.
After boiling, decoction was pitched back into mash, giving mash temp of 64C, a bit under my target. In compensation, boiling water was added to get 69C sach rest. Add'l decoction info, including a handy equation for how much volume to pull for decoction: http://brewery.org/library/DecoctFAQ.html
Fermented at 16°C for four days, ramped up to 18° for remainder. Bottled after two weeks. No finings added.
If I could do it again, I'd probably add a bit more Caramunich III for color, but it's hard for me to say if that wouldn't throw the flavor off-balance, as I don't have a feel for how potent Caramunich III is.
Good luck, can't wait to try yours!