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How to darken a dunkelweizen

Started by delzep, December 27, 2013, 11:41:13 PM

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delzep

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

irish_goat

A small percentage of Carafa II or III would be traditional I think.

delzep

I was thinking that, but are they relatively new malts? Are there any old style recipes out there for dunkelweizen?

nigel_c


irish_goat

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.

delzep

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?

nigel_c

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.