I just had a couple of pints, on tap, of Hacker Pschorr dunkel weissen. I don’t know how this particular brand rates, but I enjoyed it enough to want to brew a d-weissen.
Looking at Jamil’s recipe. I see he uses some Special B and crystal 40L. Any other tried and true recipes?
Last I checked, the recipe wiki on this site didn’t have any dunkelweizens. I did come into some CaraWheat and thought a dunkelweizen would be the right fit. The discussion of that from a week or two ago is here…
http://www.homebrewersassociation.org/forum/index.php?topic=4001
Okay, based on Eric Warner’s book, and info from the BJCP guidelines, I’ve come up with this tentative recipe.
Do you think the 30L Canadian (Gambrinus) Munich malt is a bad idea? I have 8L German Munich, too, so I can go either way. The 30L Munich puts me near the lower limit for SRMs though
Jamil’s recipe includes Special B, and crystal 40L. I don’t know…
Batch Size (Gal): 7.00 Wort Size (Gal): 7.00
Total Grain (Lbs): 12.69
Anticipated OG: 1.054 Plato: 13.39
Anticipated SRM: 15.3
Anticipated IBU: 14.2
Brewhouse Efficiency: 80 %
Wort Boil Time: 60 Minutes
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: Tinseth
Tinseth Concentration Factor: 1.30
Additional Utilization Used For Plug Hops: 2 %
Additional Utilization Used For Pellet Hops: 10 %
Grain/Extract/Sugar
69.0 8.75 lbs. Wheat Malt Germany 1.039 2
29.6 3.75 lbs. Munich Malt(dark) Canada 1.034 30
1.5 0.19 lbs. Carafa Special II Germany 1.030 430
Potential represented as SG per pound per gallon.
Hops
1.10 oz. Mt. Hood Pellet 4.40 14.2 60 min.
I would go with the 8L Munich, especially if it is a continental variety. Any Munich malt that is as dark as 30L should be treated more like a specialty grain like aromatic than a base malt that is used as a large proportion of the grist.
My best Dunkel weiss biers are 40% Munich (5-10L) and 60% wheat and some Carfa II for color only. It doesn’t have to be as dark as the guidelines. Some like caramunich in them but I don’t think it’s necessary with all that Munich malt.
Thanks for the input.
It appears that Babalu has an award winning recipe. Is it available?
This is so cool. My next brew is a dunkelweizen. I want to add a little Vienna, well, maybe replace most of the Munich with Vienna. I love rougejim’s recipe, but can 70% wheat really bring out the Munich? I might be more inclined to go with the 50% by law (Germany) wheat and maybe 25% Munich and 25% Vienna. I guess I’m a Vienna junkie. I can see the advantage of ramping up to 70% wheat. It would have all the great characteristics. Looking for input like rougejim.