what malt(s) do you prefer to turn your hefeweizen into a dunkelweizen?

[wort-h.o.g]

curious what peoples favorite malt(s) (what % / qty) is to flip your house hefeweizen into a dunkelweizen?

looking for something new to try.

[erockrph]

It’s more than just color to me. Dunkelweizens are richer than a straight up hefe. I like about 30% Munich, a half pound of CaraMunich III and then a dehusked roast malt to adjust for color (Carafa Special or Midnight Wheat).

[wort-h.o.g]

@erockrph

It’s more than just color to me. Dunkelweizens are richer than a straight up hefe. I like about 30% Munich, a half pound of CaraMunich III and then a dehusked roast malt to adjust for color (Carafa Special or Midnight Wheat).

agreed on the “more than color”. i should have said malt(s).

[wort-h.o.g]

me thinks the dunkelweizen fans are limited here 

[jonhughey_att.net (HoosierBrew)]

I like Dunkelweizen too, and like the 30% Munich with maybe 6-8% Caramunich.

EDIT  -  Forgot a couple oz of Midnight Wheat as well.

[beersk]

What Eric said is pretty much spot on…and Jon. Dunkelweizen has a bit less of the yeast character and a bit more of the munich malt sweetness, in my experience.

[wort-h.o.g]

I use 32% dark wheat, 30.5% Munich, 30% pale wheat, 6% cara Munich, and 1.5% carafa ii dehusked.

[beersk]

That sounds like a good recipe. Good and malty with a nice clove/banana character…

[erockrph]

@wort-h.o.g

I use 32% dark wheat, 30.5% Munich, 30% pale wheat, 6% cara Munich, and 1.5% carafa ii dehusked.

I’ve never used the dark wheat malt. Is it like the wheat equivalent of Munich? What kind of flavor do you get out of it.

I haven’t brewed a dunkelweizen in a while. I might have to schedule one for the early spring. It’s actually a fun style to play around with spices. I brewed a Vanilla Dunkelweizen a few years ago that was really nice. I’m thinking some combination of cacao, cinnamon and/or vanilla the next time I brew one.

[wort-h.o.g]

@erockrph

@wort-h.o.g

I use 32% dark wheat, 30.5% Munich, 30% pale wheat, 6% cara Munich, and 1.5% carafa ii dehusked.

I’ve never used the dark wheat malt. Is it like the wheat equivalent of Munich? What kind of flavor do you get out of it.

I haven’t brewed a dunkelweizen in a while. I might have to schedule one for the early spring. It’s actually a fun style to play around with spices. I brewed a Vanilla Dunkelweizen a few years ago that was really nice. I’m thinking some combination of cacao, cinnamon and/or vanilla the next time I brew one.

its a bit more maltiness than pale wheat at about 7 lovi, and i think it makes a great addition to the munich and cara munich maltiness.

[majorvices]

I like the dark wheat. I’ve done all dark wheat and Munich with a percentage of pils to assure complete conversion with good results. I’ve also done the regular wheat with dark Munich and a touch of carafa or midnight wheat with also great, though different, results. You can’t go wrong with either one. Though I think I do prefer the dark wheat and munich grist.

[wort-h.o.g]

@majorvices

I like the dark wheat. I’ve done all dark wheat and Munich with a percentage of pils to assure complete conversion with good results. I’ve also done the regular wheat with dark Munich and a touch of carafa or midnight wheat with also great, though different, results. You can’t go wrong with either one. Though I think I do prefer the dark wheat and munich grist.

yeah ive done the pils additions, but at some point i decided to skip the pils so i could keep 60%+ wheat and still have my 30% munich malt in the grist. the pale wheat or white wheat seem to convert well and have higher diastatic power for conversion.

[majorvices]

@wort-h.o.g

@majorvices

I like the dark wheat. I’ve done all dark wheat and Munich with a percentage of pils to assure complete conversion with good results. I’ve also done the regular wheat with dark Munich and a touch of carafa or midnight wheat with also great, though different, results. You can’t go wrong with either one. Though I think I do prefer the dark wheat and munich grist.

yeah ive done the pils additions, but at some point i decided to skip the pils so i could keep 60%+ wheat and still have my 30% munich malt in the grist. the pale wheat or white wheat seem to convert well and have higher diastatic power for conversion.

That’s why I said I add pils to the dark wheat version. Anytime you have a majority base malt darker kilned malts it is a very good idea to have some pils in there to assure conversion. In my case - dark wheat, dark munich - a small portion of pils does the trick.

[jonhughey_att.net (HoosierBrew)]

I’ve never used the dark wheat, but it sounds pretty interesting. I’ll have to try it next time I brew a dunkelweizen.

[wort-h.o.g]

@majorvices

@wort-h.o.g

@majorvices

I like the dark wheat. I’ve done all dark wheat and Munich with a percentage of pils to assure complete conversion with good results. I’ve also done the regular wheat with dark Munich and a touch of carafa or midnight wheat with also great, though different, results. You can’t go wrong with either one. Though I think I do prefer the dark wheat and munich grist.

yeah ive done the pils additions, but at some point i decided to skip the pils so i could keep 60%+ wheat and still have my 30% munich malt in the grist. the pale wheat or white wheat seem to convert well and have higher diastatic power for conversion.

That’s why I said I add pils to the dark wheat version. Anytime you have a majority base malt darker kilned malts it is a very good idea to have some pils in there to assure conversion. In my case - dark wheat, dark munich - a small portion of pils does the trick.

yeah, agreed. its early and i missed that :

[reverseapachemaster]

I’ve typically used munich and crystal 60 but I think some midnight wheat would be a nice addition.

[wort-h.o.g]

so whats your water profile for your dunkelweizen? i use the brown malty in bru’n water.

i haven’t done it yet but seems like the munich boil profile is reported as being very good for this mash. its low in calcium at 12ppm and really under 20pppm for everything except bicarb at 100ppm. im nervous to try but nonetheless might give it a whirl one of these days and see.

edit: ok i got the bug to brew a dunkel  ;D- ordered everything yesterday and brewing next week since i have my pale ale going this weekend.