How would I go about designing a recipe for a traditional style dunkelweizen using traditional ingredients? Aren't most traditional recipes mostly just a wheat/munich split (with at least 50% wheat)? Nearly every recipe on the web uses some sort of crystal malt, but surely this can't be right? I tried a sample recipe in Beersmith using wheat and Munich and its nowhere near dark enough
A small percentage of Carafa II or III would be traditional I think.
I was thinking that, but are they relatively new malts? Are there any old style recipes out there for dunkelweizen?
You could try a d
I'd assume they would have traditionally used chocolate malt or something similar, it's kind of a predecessor to Carafa III isn't it? Maybe throw it in late in the mash so you get the colour but not much flavour.
Quote from: nigel_c on December 28, 2013, 12:04:07 AM
You could try a d
?
I could try the late mash addition yeah or a steep maybe in cold water?
sorry that was sent from my phone and didn't send properly.
Was supposed to be decoction.
Pull a thin portion of the mash and boil it down to darken. might need to pull 2 or 3 lots to get to the desired color.