Dunkelweizen extract recipe question

Brewing Processes
1

I am getting ready to brew a DW extract recipe and I had a question about steeping the grains.  Would it be better, or worse, to mash the grains instead?  I am new to this and kinda figuring stuff out.  I did a Hefeweizen extract and steeped oats and wheat, which came out good and I made a BIAB stout which it’s being bottled next week. This will be my 3rd batch.

Brew Method: Extract
Style Name: Dunkles Weissbier
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Boil Size: 8 gallons
Boil Gravity: 1.050
Efficiency: 70% (steeping grains only)

Hop Utilization Multiplier: 1

STATS:
Original Gravity: 1.061
Final Gravity: 1.016
ABV (standard): 5.95%
IBU (tinseth): 14.28
SRM (morey): 14.84
Mash pH: 0

FERMENTABLES:
9.36 lb - Liquid Malt Extract - Wheat (76.2%)

STEEPING GRAINS:
0.33 lb - German - Carafa I (2.7%)
0.65 lb - United Kingdom - Golden Naked Oats (5.3%)
0.65 lb - German - CaraMunich I (5.3%)
1.3 lb - German - Dark Munich (10.6%)

HOPS:
1.3 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 60 min, IBU: 14.28

MASH GUIDELINES:

  1. Steeping, Temp: 160 F, Time: 20 min, Amount: 7.8 gal, steep oats and wheat

YEAST:
White Labs - Hefeweizen Ale Yeast WLP300
Starter: No
Form: Liquid
Attenuation (avg): 74%
Flocculation: Low
Optimum Temp: 68 - 72 F
Pitch Rate: 0.35 (M cells / ml / deg P)

2

With this grains, it doesn’t really make any difference which you do.  I suspect the diastatic power will be low, so I’d just steep them to make it easy.

3

Doesn’t mashing imply some base grain?

4

I could add some LME to the steeping grains, just not sure if it would make a difference or not.

5

At least conversion.  You’d get that from the Munich.

6

Can’t really see the point of that.

7

To the OP - Mashing involves the conversion of crushed base grain at a temperature conducive to enzyme activity (145-158F for most mash regimens).  The Munich will convert itself and the other grains at the mash range, but probably not well at 170F for the water volume you are using here.  The full 7.8 gallons of strike water exceeds most guidelines for water volume to grain weight ratios (around 1.25 quarts per pound of grain up to 2.5 or so quarts per pound - but this is of less significance, if you are looking to merely steep the grain bill and not actually mash it.  The LME is already mashed and ready for dilution from its concentrated form.

I hope this helps, cheers and enjoy your brewing!

8

Extracts don’t have any enzymes. They were denature during the manufacturing process.

9

Oops, I missed seeing the munich.

10

Mashing and steeping are really about the same thing.  The biggest difference is that mashing requires more temperature control and you do need to pay attention to pH.  Otherwise.  If you did a biab already, you’ve done the hard things already.

I would suggest you steep this at 150F instead of 160.  That way you’ll get some activity from both the alpha and beta amylase enzymes, instead of a diminishing activity from primarily only the alpha.  160F is where enzyme denaturing will happen.  Munich is at the low end of diastatic power range and you want to use as much of the DP you have in your munich as you can.  Steeping/mashing at 160 will accellerate this and your enzymes will not be around long enough to convert the oats.

I’d even consider throwing in a lb of wheat malt or pilsner malt to boost the DP.  If you think the OG would be too high for your tastes, remove about 3/4 lb of extract to compensate for the additional gravity.

my 2c

Steve