The German Dark Wheat profile that I have in Beersmith says 10 Lintner. That's got to be wrong, methinks. So I checked Northern Brewer and was thrown a curveball: http://www.northernbrewer.com/shop/weyermann-dark-wheat-malt.html?gclid=CMSirrTNsrsCFcY7Mgodt1kA4w What is the WK unit they report? Anyone have DP stats in Lintner for this malt? NB calls it a base malt, so the 10 Lintner must be way off. Weyermann doesn't list diastatic power at the page I visited: http://www.weyermann.de/eng/produkte.asp?idkat=17&umenue=yes&idmenue=37&sprache=2
Peter, below is the conversion equation to obtain Lintner from WK: °Lintner = (°WK + 16)/3.5 So, if you consider the value of 250 °WK then you get 76 °L. Cheers!
I once made a dunkelweizen from ~60% dark wheat and ~40% munich II with a little chocolate wheat for color. IIRC, took like two hours to convert, but the malt profile was great. Flavor was kinda like a wheat thin that got baked a little too long. Nice fluffy body, as well.
Thanks! I was thinking something similar, malt-wise (but maybe as a lager?) and wanted to evaluate whether there was enough DP to make sure the munich converted. I usually mash for 60-75 minutes, unless I have adjunct grain, then I go longer. Your input is helpful if I ever do something with this grain.
I do not know the degL but like MrOH I have made dunkelweizen and weizenbock with 40% dark munich 60%dark wheat with not problems. It really pisses me off Weyermann does not list actual diastatic power values.
