I brewed my first DW last weekend and, due to a momentary failure of brain cells, I added .25# of chocolate wheat to a 5 gallon batch. Unfortunately, it tastes like an ashtray and I will be dumping it. There were also some serious efficiency issues due to what I suspect was the wheat not being milled finely enough.
Anyway, I’ve come up with a revised recipe, which I may brew this weekend. Any suggestions or tips/tricks?
Bavarian Dunkelweizen
15-B Dunkelweizen
Author: Matt Schwandt
Size: 5.26 gal
Efficiency: 85.0%
Attenuation: 76.0%
Calories: 176.82 kcal per 12.0 fl oz
Ingredients:
5.5 lb Wheat Malt Dark
2.2 lb Pilsen Malt
1 lb Dark Munich
.50 lb Caramunich® TYPE II
.25 lb Special B - Caramel malt
.05 lb Chocolate Wheat Malt
1 oz Hallertau Mittelfruh (3.4%) - added during boil, boiled 60 min
1 L White Labs WLP380 Hefeweizen IV Ale
Notes
Note: double crush wheat (both dark wheat and chocolate wheat)
Single infusion batch sparge
.5g Ca(OH)2, 2 handfuls rice hulls added to mash
16 qts @ 163 ==> Saccharafication @ 153 [60 min]
3.5* qts @ 212 ==> Mashout @ 160 [10 min]
14 qts Sparge H2O @ 185 ==> Sparge @ 170 [10 min]
1g CaSO4, 1g CaCl added to kettle
Target water profile: 55 Ca, 6 Mg, 16 Na, 51 Cl, 48 SO4
This is the recipe I usually use and it is a crowd favorite.
Weyermann Pale Wheat 4 lbs, 0 oz
Weyermann Pilsner 2 lbs, 0 oz
Weyermann Munich Type II 2 lbs, 0 oz
Caramel Vienne 0 lbs, 4 oz
Caramel Munich 0 lbs, 4 oz
De-Bittered Black 0 lbs, 3 oz
Tettnang, German Pellets 1 oz @ 60 mins
White Labs Hefeweizen 1 ea
I don’t think a 1/4 lb of chocolate wheat was your problem. that said, a 50% blend of dark wheat and munich makes a nice dunklle weizen. I like to add a litttle cara munich as well.
Here’s the dunkelweizen recipe I’m brewing this weekend. Anything look out of place? I wanted this to come in dark but not roasty, so I plan on using half of the Carafa II in the mash and the other half in the sparge.
Dunkelweizen (10 gallons)
9 lbs Wheat Malt, Ger (2.0 SRM) 50.7 %
7 lbs Munich Malt - 10L (10.0 SRM) 39.4 %
8.0 oz Caramel Wheat Malt (46.0 SRM) 2.8 %
8.0 oz Caravienne Malt (22.0 SRM) 2.8 %
8.0 oz Carafa II (412.0 SRM) 2.8 %
4.0 oz Chocolate Malt (412.0 SRM) 1.4 %
20.00 g Magnum [12.50 %] - Boil 60.0 min 16 IBUs
Hefeweizen Ale (White Labs #WLP300) [2 liter starter]
Reviving this thread because I’m going to brew a slightly different dunkelweizen this weekend. I’m going to do a single rest at 155 and then do a thin decoct to hit mashout temp. Look good?
Bavarian Dunkelweizen
15-B Dunkelweizen
Author: Matt Schwandt
Size: 5.26 gal
Efficiency: 85.0%
Attenuation: 77.0%
Calories: 171.52 kcal per 12.0 fl oz
Ingredients:
5.5 lb Wheat Malt Dark
2 lb Dark Munich
1 lb Pilsen Malt
.50 lb Carawheat®
.25 lb Chocolate Wheat Malt
1 oz Hallertau Mittelfruh (3.4%) - added during boil, boiled 60 m
1 L White Labs WLP380 Hefeweizen IV Ale