The swag from the latest comp included a pound of Weyerman CaraWheat. Had been thinking about a Dunkelweizen anyways so would CaraWheat be good in one of those?
Probably take my Hefeweizen recipe (Pils + Wheat) and replace a pound of the regular wheat with CaraWheat. Would also need to replace some (all?) of the Pils with Munich. Maybe replace some of that with enough CaraMunich II or III to get the color where it should be?
Thoughts?
I think I would only replace 1/2 or 3/4 of the pils with dark munch and leave the rest as pils. The I’d add some carafa special II to get the color, maybe an ounce or two. I’d be afraid that adding enough Caramunich to get the color right would leave it too sweet, but that’s just me. If you like it sweeter, go for it.
By German law it’s usually 50-70% malted wheat and the balance Vienna and Munich. The soft wheat flavor as well as the richness from the Vienna and Munich is typically complementary to the yeast driven flavor and aroma of this fine German beer.
If you add some (edit: Carawheat) it might lend too much sweetness.
Well, the CaraWheat is malted wheat so I’m good with the 50-75% part. I think I agree with both of you that the CaraMunich would make it too sweet so I’ll whack that. My only concern then would be can I get to color to what it should be with just the Munich and Vienna (or do I need a couple ounces of Carafa Special). Guess I’ll have to play around with things in BeerSmith this evening.
Like I said, I’d add the carafe special II, but it depends on what color is going to make you happy. Play with the recipe tonight and let us know what you come up with.
Looks like you have the recipe about figured out; I just wanted to assure you that the carawheat will be good in the dunkelweizen. FYI, It’s nice in Pale Ales as well. Cheers, j
Ok, this looks like it’ll get everything within the ranges for the style…
Dunkelweizen
Type: All Grain
Batch Size: 5.50 gal
Boil Time: 60 min
Brewhouse Efficiency: 80.00
Ingredients
Amount Item Type % or IBU
4 lbs White Wheat Malt (2.8 SRM) Grain 43.84 %
2 lbs Munich Malt - Dark (15.5 SRM) Grain 21.92 %
2 lbs Pilsner (2 Row) Ger (1.6 SRM) Grain 21.92 %
1 lbs Carawheat (Weyermann) (50.0 SRM) Grain 10.96 %
2.0 oz Carafa Special II (Weyermann) (430.0 SRM) Grain 1.37 %
1.00 oz Hallertauer 3.6 [3.60 %] (60 min) Hops 11.9 IBU
0.50 oz Hallertauer 3.6 [3.60 %] (15 min) Hops 2.9 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat
Beer Profile
Est Original Gravity: 1.051 SG (1.044-1.056)
Est Final Gravity: 1.012 SG (1.010-1.014)
Est Alcohol by Vol: 5.00 % (4.30-5.60)
Est Bitterness: 14.8 IBU (10.0-18.0)
Est Color: 14.4 SRM (14.0-23.0)
Looks like a winner. Let us know how the carawheat works, I’m curious to learn if it lends any significant sweetness. I’m guessing it should work well per style. What was the calculated SRM?
Looks good - now double the wheat, munich, and pils malts and make a big wheat dopplebock 
14.4 SRM per the last line in the above…
“Est Color: 14.4 SRM (14.0-23.0)”
Sorry. I was having a bluesman moment. :
Nice looking recipe.
[quote]1 lbs Carawheat (Weyermann) (50.0 SRM) Grain 10.96 %
[/quote]
11 % of 50 L should give you nice sweetness (something like Cara Munich 2).
Did you ever brew this recipe? How did it turn out?
Not yet, it’s on the schedule for some time in the next month or two
You definitely won’t regret the CaraWheat addition. Love that stuff! :-*
what is your mash schedule?
I’m planning on combining info from two recent Zymurgy articles to come up with a mash schedule. The actual rests will be something like the “Intensive Banana” article and the decoction will actually be Jeff Renner’s “Pseudo Decoction” using the pressure cooker. I haven’t done the actual math yet to get steps and quantities but I plan on doing the calculations between now and the weekend.
Cool. Let us know.
Okay, after much messing around with the math, it looks like I’m going with…
For the pseudo-decoction part of the mash, .5lb Wheat, 1.3lb Dark Munich, .5lb Pils, .7lb Carawheat, 1oz Carafa. Make this a thick mash at 1qt/lb so mash in with just over 3qts of water at 111F to get a first rest at 104F.
For the main mash, 3.5lb Wheat, .7lb Dark Munich, 1.5lb Pils, .3lb Carawheat, 1oz Carafa. This is a thinner mash at 1.5qt/lb so mash in with just over 9qts of water at 108F to get a first rest also at 104F.
After a 20 minute rest on the first mash, stick it in the pressure cooker and give it 15-20 minutes at 15psi. Once it’s cooled back down to 212F and the thingy drops, combine it with the main mash. Math says this should get the main mash up to 132F so I’ll also add a little over 6qts of water at 205F to get the final rest to 155F.
Vorlauf, drain, sparge with 3.5 gallons of water at 174F to get sparge temp of 168F. Carry on as usual from here on out.
We’ll see how it all works out tomorrow.
Can this be right? A Dunkelweizen calls for about 4.0 volumes of CO2? Priming calculators say that means about 8 oz of cane sugar. I only use about 4 oz in most of my other brews.