Adz Posted December 10, 2012 Share Posted December 10, 2012 Hi All, Currently working on a Dunkelweizen recipe: Thomas Coopers Wheat 1.7kg Coopers Amber Malt Extract 1.5kg Dark Crystal Malt 250g (steeped @ 70C) Chocolate Malt 50g (steeped @ 70C) Using WB06 Yeast This is what I have so far. The kit designer spreadsheet is helping and indicating that I can perhaps add another adjunct in to increase alcohol. Would Honey be okay in this instance? Anyone ever make one of these? Also, what hops would be good for this? I have been reading up on Hallertau . Any advice would help. Adz Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted December 10, 2012 Share Posted December 10, 2012 Hi Adz Dunkelweizen is one of my fave beer [love] I haven't made one because Weihenstephaner's one is perfect! But it's on my list. I did a Hefeweizen though and learnt a lot, and will be applying to a recipe very very soon! I used Weihenstephaner yeast from white labs their yeast Instead of the chocolate malt, perhaps use chocolate wheat. You don't want to increase the barley content too much. I believe wheat malt (and the wheat beer can) is about 60% barley, 40% I believe. If possible, add some more wheat malt - i.e. the TC wheat malt or some dry wheat malt. Additional hops probably won't be required as it's all about the yeast in a weizen (hence HEFEweizen - YEASTwheat) I hope that helps [EDIT] For example.... 1 x TC Wheat Beer 1 x TC Wheat Malt 300g Chocolate Wheat Wyeast 3068 23 Litres. Link to comment Share on other sites More sharing options...
DylanI Posted December 10, 2012 Share Posted December 10, 2012 Hey Adz Adam nailed it. I made something very similar. I made to 23L: 1.70kg wheat kit 1.50kg wheat LME 0.25kg choc wheat malt 0.10kg light DME WB06 yeast. There's no need to add any hops. I only added the DME to increase the alcohol. You could get the same effect by dropping the volume to 22L. -Dyl Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted December 11, 2012 Share Posted December 11, 2012 Hey Adz Adam nailed it. I made something very similar. I made to 23L: 1.70kg wheat kit 1.50kg wheat LME 0.25kg choc wheat malt 0.10kg light DME WB06 yeast. There's no need to add any hops. I only added the DME to increase the alcohol. You could get the same effect by dropping the volume to 22L. -Dyl How was it Dyl? What temp did you ferment at? I fermented my Hefeweizen at 22 degrees. I also made a starter. Adz, the weizen yeast will give you different characteristics at temperature and also with the amount of yeasties there are. The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature' date=' increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived.[/quote'] Link to comment Share on other sites More sharing options...
Adz Posted December 11, 2012 Author Share Posted December 11, 2012 Thanks for the advice so far, very helpful [biggrin] . I shouldn't have purchased these ingredients so quickly. Dyl, did you get enough colour out of the choc wheat? WB06 is still relevant enough for this yes? However I do like the idea of banana with 3068 Link to comment Share on other sites More sharing options...
DylanI Posted December 11, 2012 Share Posted December 11, 2012 Hey guys The beer turned out really great. Plenty dark enough. I also fermented at around 22-24\xb0C. Around this temp is good, as you get all of the wheat yeast esters (which defines the style). I found the WB06 yeast to be good. I'm sure the Wyeast is probably better. They'll both give the wheat yeasty, banana taste. Adz, I wouldn't be concerned if you've already bought the ingredients. You could buy another kit (e.g. a Real Ale), and some American or British hops, and make a killer Amber/brown ale (i.e. Real ale + amber can + some of the dark crystal + hops). Recipes like Adam's or mine (they're VERY similar), are in my opinion, the best quality beer to effort ratio that I've encountered. -Dyl Link to comment Share on other sites More sharing options...
Adz Posted December 17, 2012 Author Share Posted December 17, 2012 Thanks for the advice guys. Very helpful. I have saved the other Malts for an Amber Ale and purchased other Malts for the next few brews. Tonight I'll be putting together TC Wheat 1.7kg TC Wheat Malt 1.5kg Choc Wheat 200g Caramel Wheat 200g WB06 Cheers Adz Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted December 17, 2012 Share Posted December 17, 2012 Yum [biggrin] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted January 22, 2013 Share Posted January 22, 2013 Hey Adz, did you brew your dunkelweizen? I plan to do a dunkelweizen as my next up recipe, but I am maximising the wheat (the briess bavarian wheat is 65% wheat to 35% barley). This is my planned recipe.... 23 litres 1.500 kg Briess Bavarian Wheat Malt LME 1.000 kg Briess Bavarian Wheat Malt DME 0.700 kg Wheat Malt, Dark 0.300 kg Wheat, Caramel 0.200 kg Wheat Malt, Chocolate Mini-mash with the grains. 30.0 g Hallertau Mittlefrueh @ 60 Minutes Fermented at 20\xb0C with Wyeast 3068 - Weihenstephan Weizen which I will be making up as a starter. If that looks like being toooo much wheat then I have a can of TC Wheat Malt (50% barley 50% wheat) that I can use instead of one of the Briess malts. Link to comment Share on other sites More sharing options...
Hairy Posted January 22, 2013 Share Posted January 22, 2013 I'm not sure if you take into account the specialty grains when working out the wheat/barley percentage. If you do you get the following: 2.825kg - Wheat 0.875kg - Barley That means wheat is 76% of the grain bill. The assumption with this calculation is that grain & extract are same but it gives you an idea. So after all that I guess my answer is I don't know [biggrin] It will be interesting to brew though. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted January 22, 2013 Share Posted January 22, 2013 I'm not sure if you take into account the specialty grains when working out the wheat/barley percentage. If you do you get the following: 2.825kg - Wheat 0.875kg - Barley That means wheat is 76% of the grain bill. The assumption with this calculation is that grain & extract are same but it gives you an idea. So after all that I guess my answer is I don't know [biggrin] It will be interesting to brew though. Yeah I am - that's where I get the feeling that maybe there is too much wheat. But, the only way to truly know is to brew it [kissing] When I get closer to brew day I may swap the Briess LME for the Coopers. We shall see how I feel on the day [devil] [EDIT] and thanks for getting your calculator out Hairy [biggrin] Link to comment Share on other sites More sharing options...
Hairy Posted January 22, 2013 Share Posted January 22, 2013 thanks for getting your calculator out Hairy What calculator? That was all done in my head [innocent] Link to comment Share on other sites More sharing options...
Adz Posted January 23, 2013 Author Share Posted January 23, 2013 Hey Adz, did you brew your dunkelweizen? Yeah, I ended up brewing it I left it in the FV and extra week after fermention. I bottled it 20 days ago. Overall, the taste was great. It tasted like a dunkelweizen. It had that clover/banana taste and it was smooth. Also, I can taste the slight caramel taste. Luckily I when I drink these, I only have one or two so this batch should last me awhile! :) Just bottled my APA last night, sat in FV for 3 weeks after fermentation. I have been cutting back on the drinking recently [innocent] , but I won't stop brewing and storing them for awhile[love] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted January 23, 2013 Share Posted January 23, 2013 Great stuff Adz. When I get my AG setup going I am going to try this. Weihenstephan do the best IMO. Might have to try their Vitus too, that's a ridiculously good beer (winner of Worlds best wheat beer 2012, 2011 (also best beer overall in 2011). Had one on the weekend cos the dunkelweizen wasn't in stock. I also had one in Germany.. heaven. Link to comment Share on other sites More sharing options...
Adz Posted January 24, 2013 Author Share Posted January 24, 2013 Looks nice. I haven't started AG brewing yet, but I hope to at some stage. I prefer the Franziskaner, but then again this was my first dunkelweizen. What you think of Franziskaner? Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted January 24, 2013 Share Posted January 24, 2013 I prefer the Franziskaner, but then again this was my first dunkelweizen. What you think of Franziskaner? It's not too bad, but once you try the Weihenstephaner all others will pale in comparison [lol] I get to go to Germany every now and then for work, so I always try the local hefe and dunkelweizen's. They know how to make beer in Germany [joyful] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted February 5, 2013 Share Posted February 5, 2013 Put my "Michael Clarke Dunkelweizen" down on Sunday. I used the following recipe: 0.7 kg Dark Wheat Malt 0.3 kg Caramel Wheat Malt 0.2 kg Chocolate Wheat Malt (these were mashed in my 5L cooler with around 3L water, then sparged with another 5L - hopefully I've done it right) 0.5 kg Light DME 1.5 kg Briess Liquid Bavarian Wheat Malt (65% wheat, 35% barley) 0.8 kg Briess Dry Bavarian Wheat Malt (65% wheat, 35% barley) 46 grams Hallertauer Mittelfrueh Wyeast 3068 2L starter Boiled the liquor with the DME and the hops for 1 hour, chilled then strained into FV which had the Briess malts already in it. Topped up to 21 litres - took gravity here, which was 1.054. Then I added the starter to make it 23L. It was around 22 degrees when I pitched and I set the temp controller to 21 degrees for 1 day, now it's at 20 degrees. Lovely delicous smell coming out of the FV with a 10cm Krausen. There was foam started after about 4 hours. Should be around 69% wheat now Hairy after I added the DME. Link to comment Share on other sites More sharing options...
Hairy Posted February 5, 2013 Share Posted February 5, 2013 Should be around 69% wheat now Hairy after I added the DME. Awesome number to finish with [biggrin] Love the name and label too mate [wink] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted February 5, 2013 Share Posted February 5, 2013 Should be around 69% wheat now Hairy after I added the DME. Awesome number to finish with [biggrin] Love the name and label too mate [wink] Yep - maybe I need to update the label with some reference to 69% wheat [innocent] Link to comment Share on other sites More sharing options...
Hairy Posted February 5, 2013 Share Posted February 5, 2013 Yes, because wheat gives great head (on your beer). Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted February 5, 2013 Share Posted February 5, 2013 Yes' date=' because wheat gives great head (on your beer).[/quote'] I think the label may end up in Siberia with a lot of the lads [lol] Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted February 6, 2013 Share Posted February 6, 2013 Krausen collar comes in extremely handy for a wheat beer I've found Link to comment Share on other sites More sharing options...
Adz Posted February 22, 2013 Author Share Posted February 22, 2013 Just a follow up. This one is drinking great. However it seems to have developed some kind of coffee aroma. It is quite strange. Anyone else have this ? Link to comment Share on other sites More sharing options...
Hairy Posted February 22, 2013 Share Posted February 22, 2013 The chocolate wheat malt you used may impart a coffee like flavour/aroma. Link to comment Share on other sites More sharing options...
AdamH1525226084 Posted February 24, 2013 Share Posted February 24, 2013 mmm coffee. I had a weihenstephan dunkel the other day and realise that the chocolate wheat isn't really needed. Probably just the dark wheat malt is enough, maybe a little caramel. I will be trying my dunkel this time next week and let you know how mine is. Link to comment Share on other sites More sharing options...
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