I’m trying to figure out if this idea will work.
I’ve been doing a lot of 10g batches lately and splitting the batches using different yeasts and dry hopping.
What I’d like to do is make 10g of hefeweizen and split it. Then add 1lb of munich extract plus some carafa 2 for color in 1/2 gallon of water to one of the fermenters.
I’m wondering if the extract will give enough caramel/munich flavor that is needed for a dunkelweizen.
In my opinion, no. I’d doublle the munich extract and leave out the carafa. I’d probably steep some crystal too.
Agree, you will definitely want a good percentage of Munich malt in a dunkle weizen. I like cara munuch in mine as well.
Thanks for the ideas!
I have some caramunich 3 laying around that I used in a dubbel that I need to use up. I might have some munich laying around as well. Dont know why I didnt think of that.
…the trick will be to prevent the OG from getting too high.
It’s not much of a trick. Instead of 10 gallons do 8 or 9, rack 5 for your weizen and then add your munich and caramunich liquor to the remaining part. You can caluclate how much you’ll need.