RecipeDB - Dark Wheat Dunkelweizen

[Tony]

Dark Wheat Dunkelweizen

Wheat - Dunkelweizen
All Grain

7 Votes

Brewer's Notes

15 min 52 deg protein rest and mash at 65 deg. Fermented at around 19 deg with 3068. This beer is wonderful. The dark wheat is like munich wheat and adds a great malty finnish to the beer. Aroma is of smooth chocolate and malty wheat. Yeast character is subtle but clove and a touch of bubblegum stand out...... but thats my fermentation, not the recipe. I always used pale wheat and munich malt but this is so much better.

Malt & Fermentables

%	KG	Fermentable
	4 kg	Weyermann Wheat Dark
	1.5 kg	Weyermann Bohemian Pilsner
	0.5 kg	Weyermann CaraWheat
	0.1 kg	Weyermann Chocolate Wheat

Hops

Time	Grams	Variety	Form	AA
	46 g	Tettnang (Pellet, 4.5AA%, 45mins)
	10 g	Tettnang (Pellet, 4.5AA%, 5mins)

Yeast

100 ml

Wyeast Labs 3068 - Weihenstephan Weizen

28L Batch Size

Brew Details

• Original Gravity 1.052 (calc)
• Final Gravity 1.013 (calc)
• Bitterness 17.9 IBU
• Efficiency 75%
• Alcohol 5.07%
• Colour 34 EBC
• Batch Size 28L

Fermentation

• Primary 7 days
• Secondary 7 days
• Conditioning 4 days

 

[Tony]

There you go Yardy

 

[yardy]

Thanks Tony,
how will Munich yeast go with this ?

Cheers

 

[Tony]

Depends on if you like the dried wheat yeasts. Im not such a fan

Would be fine with any wheat yeast......... just use your favorite!

Cheers

 

[peas_and_corn]

What does dark wheat malt add to the recipe when compared to standard wheat malt?

 

[TidalPete]

What does dark wheat malt add to the recipe when compared to standard wheat malt?

Yes, what Tony? :unsure:
Also, how did you find the sparge? I assume you added rice gulls at around 10% as per a normal wheatie ? Seems to be a very high %age of wheat in that recipe.
Got any other gems of info regarding your wheatie recipes?
And finally, have you tried the Zwickel mash schedule for wheaties?

TP :beer:

 

[peas_and_corn]

Seems to be a very high %age of wheat in that recipe.

That's what I thought when I read through it myself. I'm considering subbing choc for the choc wheat, perhaps.

 

[Weizguy]

That's what I thought when I read through it myself. I'm considering subbing choc for the choc wheat, perhaps.

I've brewed a few dark ales using choc wheat and they're quite silky, although the flavour is definitely different to choc malt.

You won't regret using choc wheat. It's smoother and adds a unique and moreish flavour...
or my name's not Les the Weizguy :lol:

 

[peas_and_corn]

Sounds like a ringing endorsement if ever I've heard one! (and I believe I have). So choc wheat it is!

 

[Trough Lolly]

G'day all,
Agree re the comments on dark wheat. A bit is nice in a schwartzbier too!
I've got a Pikantus recipe here if anyone's interested...

All calcs from Promash
Batch Size = 22L
OG 1.072 (70% efficiency)
EBC 60.6
IBU 25.2

60 minute 63C mash (Optional: do a 30min 55C protein rest with the wheat before the main mash):
4kg Weyermann Wheat
2kg Weyermann Pilsener malt
300g Weyermann Munich I
300g Weyermann Cararoma
200g Weyermann Caramunich I
100g Choc Wheat
100g Roasted Wheat

90 minute boil:
36g Tettnanger Pellets (4.5% A/A) for 90 mins
26g Tettnanger Pellets for 10 mins

WLP300 yeast or Wyeast 3068 - make a basic clean wheat beer first and repitch the Pikantus wort onto the fresh slurry to get decent attenuation. Keep the wort under 19C to avoid excessive esters and bananas in the final product. You should try for a sub 1.015 FG. Best served after at least 4 weeks bulk conditioning.

Cheers,
TL

 

[Tony]

HI folks

Yes it has a lot of wheat in it........ but its a wheat beer right? I like my wheats up around the 60 to 70% mark.

Now.... Dark wheat malt, what difference does it make. Think the difference between munich and pilsner but the dark wheat isnt as sweet. Its maltier in a wheat kind of way. It has a rich character and the beer has a silky smooth maltiness. Thats why i didnt add any sweetness adding crystal type malts. with all that dark wheat and low bitterness, its sweet and malty enough.

The carawheat. It lent a dry buiskety coca like chocolate character. Deffinatly worked well in the beer style IMO

The choic wheat.......... les said it, no need to repeat.

I have made dunkelweizens with pale wheat and munich and its just not the same........... it doesnt have the dry maltiness that comes from the dark wheat.

A wheat beer should not be cloying sweet from malt. It should (IMO) have a dry maltiness and finnish with the sweetness coming from low bitterness, accentuating the malt.

I have tried zwickles scheule but cant coment as it got infected. I do remember it was strong on clove and i like bananna as well.

I usually use a double decoction with mash in at 52, then 63 for 40 min then pull again and decoct to 71 for 20 min while i run it to the kettle.

Dry beer with a nice maltyness from the decoction boiling.

cheers

 

[Stuster]

Thats why i didnt add any sweetness adding crystal type malts. with all that dark wheat and low bitterness, its sweet and malty enough.

The carawheat. It lent a dry buiskety coca like chocolate character. Deffinatly worked well in the beer style IMO

But carawheat is a crystal type malt, Tony. :huh:

Anyway, recipe looks nice to me and I'm intrigued by the dark wheat. Might give that a go.

Put me down as another fan of chocolate wheat. I've still got most of a kilo of that so I'm going to be giving it a go in some dark beers when I get round to making some more. (Now just seems like the right time to be making lighter coloured beers.)

 

[Tony]

Ahh yes its a crystal "type" malt.... true but have you chewed on it?

MHB described it to me as coco pop malt and its not far off it. Its drier and lightly chocotly. nothing like crystal or caramunich.

Anyway......... not worth an argument. Bloody nice stuff.

cheers

 

[Stuster]

You're right. Now I think about it, it doesn't really have the sweetness most crystal malts seem to have. I've used it a bit, and it did seem a nice malt as you say. :beer:

 

[SJW]

Hey Tony, I decidied to go for the big malt hit and use Munich instead of Pils. Went these are done we should get together to compare notes.

Steve

Dunkelweizen

Type: All Grain
Batch Size: 27.00 L
Brewer: Stephen Wright
Boil Size: 33.09 L Asst Brewer:
Boil Time: 75 min Equipment: My Gear
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4000.00 gm Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 65.57 %
1500.00 gm Munich II (Weyermann) (16.7 EBC) Grain 24.59 %
500.00 gm Carawheat (Weyermann) (98.5 EBC) Grain 8.20 %
100.00 gm Chocolate Malt (Thomas Fawcett) (475.0 EBC) Grain 1.64 %
20.00 gm Northern Brewer [7.60 %] (60 min) Hops 13.7 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.053 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.28 % Actual Alcohol by Vol: 0.00 %
Bitterness: 13.7 IBU Calories: 0 cal/l
Est Color: 28.7 EBC Color: Color


Mash Profile

Mash Name: Double Infusion, Light Body Total Grain Weight: 6100.00 gm
Sparge Water: 19.20 L Grain Temperature: 20.0 C
Sparge Temperature: 75.6 C TunTemperature: 20.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Double Infusion, Light Body Step Time Name Description Step Temp
10 min Protein Rest Add 10.00 L of water at 59.4 C 52.0 C
60 min Saccrification Add 10.00 L of water at 81.0 C 65.0 C

 

[MVZOOM]

Hey Tony, I decidied to go for the big malt hit and use Munich instead of Pils. Went these are done we should get together to compare notes.

Steve

Dunkelweizen

Type: All Grain
Batch Size: 27.00 L
Brewer: Stephen Wright
Boil Size: 33.09 L Asst Brewer:
Boil Time: 75 min Equipment: My Gear
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
4000.00 gm Wheat Malt, Dark (Weyermann) (13.8 EBC) Grain 65.57 %
1500.00 gm Munich II (Weyermann) (16.7 EBC) Grain 24.59 %
500.00 gm Carawheat (Weyermann) (98.5 EBC) Grain 8.20 %
100.00 gm Chocolate Malt (Thomas Fawcett) (475.0 EBC) Grain 1.64 %
20.00 gm Northern Brewer [7.60 %] (60 min) Hops 13.7 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.053 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.28 % Actual Alcohol by Vol: 0.00 %
Bitterness: 13.7 IBU Calories: 0 cal/l
Est Color: 28.7 EBC Color: Color


Mash Profile

Mash Name: Double Infusion, Light Body Total Grain Weight: 6100.00 gm
Sparge Water: 19.20 L Grain Temperature: 20.0 C
Sparge Temperature: 75.6 C TunTemperature: 20.0 C
Adjust Temp for Equipment: TRUE Mash PH: 5.4 PH

Double Infusion, Light Body Step Time Name Description Step Temp
10 min Protein Rest Add 10.00 L of water at 59.4 C 52.0 C
60 min Saccrification Add 10.00 L of water at 81.0 C 65.0 C

Oh god that looks awesome... :icon_drool2:

 

[Tony]

Sounds great mate.

Mine is getting a bit long in the tooth though.

They dont last for ever

cheers

 

[barls]

im thinking of this version
Recipe Overview
Wort Volume Before Boil: 38.00 l Wort Volume After Boil: 28.00 l
Volume Transferred: 28.00 l Water Added To Fermenter: 0.00 l
Volume At Pitching: 28.00 l Volume Of Finished Beer: 28.00 l
Expected Pre-Boil Gravity: 1.041 SG Expected OG: 1.055 SG
Expected FG: 1.013 SG Apparent Attenuation: 75.0 %
Expected ABV: 5.6 % Expected ABW: 4.4 %
Expected IBU (using Tinseth): 15.6 IBU Expected Color (using Morey): 17.9 SRM
BU:GU ratio: 0.28 Approx Color:
Mash Efficiency: 80.0 %
Boil Duration: 60.0 mins
Fermentation Temperature: 18 degC


Fermentables
Ingredient Amount % MCU When
German Dark Wheat Malt 4.000 kg 65.6 % 7.7 In Mash/Steeped
Australian Export Pilsner Malt 1.400 kg 23.0 % 0.7 In Mash/Steeped
German Caramel Wheat Malt 0.500 kg 8.2 % 6.7 In Mash/Steeped
German Chocolate Wheat Malt 0.200 kg 3.3 % 22.4 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
homegrown wurtenburger 4.5 % 36 g 14.8 Loose Pellet Hops 45 Min From End
homegrown wurtenburger 4.5 % 9 g 0.8 Loose Pellet Hops 5 Min From End

 

[peas_and_corn]

I usually use a double decoction with mash in at 52, then 63 for 40 min then pull again and decoct to 71 for 20 min while i run it to the kettle.

Dry beer with a nice maltyness from the decoction boiling.

cheers

I've never done a decoction before, though I have seen one done (at one of the christmas cases...). Perhaps I will give it a go- does it make a big difference?

 

[SJW]

I've never done a decoction before, though I have seen one done (at one of the christmas cases...). Perhaps I will give it a go- does it make a big difference?

IMO .........NO! But I am sure there are lot who would disagree. I will say though thats its not that hard and is a bit of fun and u do score a few extra gravity points but with the malts we use these days it is not nessasary.

Steve