| Author |
Message |
    
Geoff Buschur
Intermediate Member
Username: Avmech
Post Number: 415
Registered: 06-2004
| | Posted on Wednesday, December 29, 2004 - 04:27 pm: | 
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A friend asked my opinion on this recipe. I have never made a Dunkel, so I thought I would send it out for feedback.
Any suggestions on mash schedule, and fermentation temps?
TIA
Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.75
Anticipated OG: 1.062 Plato: 15.11
Anticipated SRM: 18.5
Anticipated IBU: 15.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes
% Amount Name Origin Potential Color - SRM
74.4% 8.00 lbs. Wheat Malt Germany 1.039 2
9.3% 1.00 lbs. Vienna Malt Germany 1.037 3
9.3% 1.00 lbs. Munich Malt Germany 1.037 8
4.7% 0.50 lbs. CaraMunich 80 France 1.034 80
2.3% 0.25 lbs. Carafa Chocolate Malt Germany 1.030 525
Hops
Amount Name Form Alpha IBU Boil Time
0.75 oz. Hallertau Hersbrucker Whole 4.75 15.1 60 min.
Yeast
WLP300
(Message edited by avmech on December 30, 2004) |
Ben Schy
Junior Member
Username: Bens
Post Number: 82
Registered: 03-2004
| | Posted on Wednesday, December 29, 2004 - 06:50 pm: |
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I'm no expert, but don't you need some 2-row or somehting in there for an enzyme source? |
Chumley
Senior Member
Username: Chumley
Post Number: 2617
Registered: 02-2003
| | Posted on Wednesday, December 29, 2004 - 06:53 pm: |
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>>Any suggestions on mash schedule, and fermentation temps?
1. Double decoction, 50-60-70°C.
2. 68°F.
Also, you are pushing the envelope on the wheat malt percentage, rice hulls are a must (at least if I were brewing this). |
Chumley
Senior Member
Username: Chumley
Post Number: 2618
Registered: 02-2003
| | Posted on Wednesday, December 29, 2004 - 06:55 pm: |
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Wheat malt and munich/vienna malt have enough enzymes to convert themselves. No grain adjuncts, no need for two row. |
Denny Conn
Senior Member
Username: Denny
Post Number: 3994
Registered: 01-2001
| | Posted on Wednesday, December 29, 2004 - 06:55 pm: |
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Ben, all those malts can easily convert themselves, so no worries about enzymes.
This sin't a style I brew, but I generally see recipes for it that have a lot more Munich. Comments, anyone?
LIfe begins at 60...1.060, that is.
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Chumley
Senior Member
Username: Chumley
Post Number: 2619
Registered: 02-2003
| | Posted on Wednesday, December 29, 2004 - 08:24 pm: |
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>>Comments, anyone?
Well, this recipe wouldn't be an "Imperial Dunkelweizen", and the 74% wheat seems to be at the limit for this, but it would look to make a pretty good dunkelweizen, IMHO. If its Erdinger weizen you're aiming for, it should be in the ballpark. Schneider Aventinus Weizenbock it ain't. |
Geoff Buschur
Intermediate Member
Username: Avmech
Post Number: 418
Registered: 06-2004
| | Posted on Thursday, December 30, 2004 - 02:44 pm: |
|
Thanks for all of the input. After reviewing all of your comments and doing a little research this is what I came up with. Basically I just increased the Munich from 1# to 3# and decided to use the unused portion of the hops (1/4 oz) as FWH. The OG is now up to 1.073, which should make it Imperial.
A ProMash Recipe Report
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 12.75
Anticipated OG: 1.073 Plato: 17.67
Anticipated SRM: 19.5
Anticipated IBU: 16.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
62.7 8.00 lbs. Wheat Malt Germany 1.039 2
7.8 1.00 lbs. Vienna Malt Germany 1.037 3
23.5 3.00 lbs. Munich Malt Germany 1.037 8
3.9 0.50 lbs. CaraMunich 80 France 1.034 80
2.0 0.25 lbs. Carafa Chocolate Malt Germany 1.030 525
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.75 oz. Hallertau Hersbrucker Whole 4.75 14.3 60 min.
0.25 oz. Hallertau Hersbrucker Whole 4.75 2.4 First WH
Yeast
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White Labs WLP300 Hefeweizen Ale |
Brews and Views Archive 2004 
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