Here’s the all grain dunkelweizen recipe that I came up with. It’s a little different from the Roggenbier recipe that I posted last week. I made that one sweeter, where this one is more “wheaty”.
Breakfast of champions.
3 lbs. Munich Malt
6 lbs. Wheat Malt
0.75 lbs. Caramel Malt 120L
1 lbs. Honey Malt
1 lbs. Melanoidin Malt
0.5 oz. Hallertau Mittelfruh Pellets boiled 60 mins.
0.5 oz. Hallertau Mittelfruh Pellets boiled 15 mins.
Yeast: White Labs WLP300 Hefewizen Ale
Original Gravity: 1.052
Terminal Gravity: 1.012
Color: 17.05 °SRM
Bitterness: 13.0 IBUs
Alcohol (%volume): 5.2%
Some notes: Mash at 152°F. I read a lot online and elsewhere that a decoction mash would work well for this style. Go for it if you have the time. Check out this link to learn more: http://brewery.org/library/DecoctFAQ.html
Ferment at 62°F for two weeks. Bottle or keg as usual.
You going to toss in some rice hulls to help lauter that much wheat. You have a 1/3 ratio of base malt to wheat there. 66% Wheat may be tough to lauter. Go for it, though use some rice hulls to keep it running smooth.
Good point. I still have a ton of rice hulls sitting around from the stuck sparge days.
I don’t know if you’ve used that much honey malt before, but I think it’s too much. I wouldn’t use more than 1/2 lb. in that recipe. YMMV, of course!
I agree with Denny on the Honey malt. I’d also add that in my experience the Melanoidin malt is a very strong flavor too. Maybe a little less of that too. But I am also more of a fan of doing what feels right and not listening to all the back seat brewers. Brew it, learn from it, then rebrew it better!