GH Dunkelweizen recipe - which "Munich" Malt?

[Dulwich North]

I did the GH Dunkelweizen recently and faced a similar dilemma to the OP when ordering. For what it's worth, I plumped for Weyermann Dark Wheat and Weyermann Munich II. It turned out really well. Only a few bottles left now.

I also did the GH DW with some regular wheat malt and felt it turned out lighter in colour and not quite as toasty as I remembered.

Thinking ahead to my next try, I ordered the same Weyermann Dark Wheat. It's also on my mind to add some Carafa Special and some Aromatic and/or Biscuit, or maybe Chocolate. What's the worst that can happen?

 

[The-Engineer-That-Brews]

Great idea

 

[Dulwich North]

Interestingly, I've just noticed that the Dark Wheat on the opposite page includes Biscuit and Carafa Special.

 

[NormanHurst]

I've actually just cracked open one of my last bottles prompted by this thread.

Cheers chaps!

 

[The-Engineer-That-Brews]

Interestingly, I've just noticed that the Dark Wheat on the opposite page includes Biscuit and Carafa Special.

Indeed it does! I'm curious as to the difference between a Dunkelweizen and a Dark Wheat Beer ... :-)

 

[The-Engineer-That-Brews]

Cheers chaps!

And cheers to you too - envious...? oh YES I sure am LoL

 

[Dulwich North]

Indeed it does! I'm curious as to the difference between a Dunkelweizen and a Dark Wheat Beer ... :-)

The flavouring hops?

 

[The-Engineer-That-Brews]

The flavouring hops?

Sorry, I was being a little tongue-in-cheek, but of course you're right. As GH says, the latter "has the distinct flavour and character of wheat but with a hoppy, citrus aroma and flavour" :-) :-)

 

[Dulwich North]

I'd only just asked myself the same question!

I've actually just cracked open one of my last bottles prompted by this thread.
Cheers chaps!

Same here....

Zum Wohl!

 

[The-Engineer-That-Brews]

Zum Wohl!

Prost!

 

[The-Engineer-That-Brews]

WooHoo the DPD man just arrived... know what I’m doing tomorrow!
Still in a quandary about what water treatment, if any, to do for this brew ...

 

[The-Engineer-That-Brews]

My Dunkelweisse recipe is
60% Wheat malt

That‘s pretty ballsy on the wheat! Ever had any trouble with the mash sticking? I’m planning to recirculate throughout (HERMS) and do a stepped mash 42/62/72 (30 min at each). Any advice welcome as it’s my first time brewing a weissbier...

 

[Hanglow]

No it's fine. I use 65% in my standard hefeweiss and that's ok too. I imagine most german weiss beers are over 60%

My mash is infusion stepped, then gravity drained. I've only just got a pump so haven't tried that yet with a wheat beer, I'd probably keep the flow slow though

 

[The Baron]

You could always add some rice/oats husks to counter a stuck mash

 

[The-Engineer-That-Brews]

No it's fine. I use 65% in my standard hefeweiss and that's ok too. I imagine most german weiss beers are over 60%

My mash is infusion stepped, then gravity drained. I've only just got a pump so haven't tried that yet with a wheat beer, I'd probably keep the flow slow though

Ta - yep. I have to recirculate so that I can maintain and adjust the temp; however the flow rate is pretty low (I just use one of those little 12v 'solar' pumps). I'll let you know how it goes

 

[The-Engineer-That-Brews]

15 minutes in to the mash, at the ferulic acid rest (42°C) and it’s really lowering the pH.
I’d call this closer to 5.0 than 5.4 - not sure it needs the remaining 15mins here before I move it up to 62°C?

 

[The-Engineer-That-Brews]

Recirculating nicely so far, touch wood!

 

[The-Engineer-That-Brews]

and we’re into the 62° rest

 

[strange-steve]

Loving the sandals and socks combo
Just for future reference if you ever brew something like this again, if you're using the ferulic acid rest to enhance 4VG (which presumably you are) then it works best at a higher mash pH (~5.7) so it might be a good idea to add the CRS at the end of the acid rest.

 

[The-Engineer-That-Brews]

First runnings look something like 1078

Crikey, DM...