Smoked Dunkelweizen critique

Discussion in 'Homebrewing' started by BumpkinBrewer, Oct 26, 2012.

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  1. BumpkinBrewer

    BumpkinBrewer Pundit (993) Jan 6, 2010 Massachusetts

    Alrighty, just throwing this out there. First dunkelwiezen and first time using smoked malts. Looking for something kind of traditional with a little smokiness.

    5.5gal Batch
    6.00lbs Dark Wheat
    3.00lbs Smoked Malt
    2.00lbs Munich
    0.50lb Chocolate
    0.25lb Roasted Barley
    1.00lb Rice Hulls
    Mash @ 154

    60min boil
    0.5oz Columbus @ 60 (just because i have it)
    1.0oz Fuggles @ 5
    OG: 1.064
    IBU: 25
    SRM: 32
    Weihenstephan WL3068

    What are your thoughts? And/or share your own Dunkelweizen recipe.
     
  2. ryane

    ryane Initiate (0) Nov 21, 2007 Washington

    I think you need more munich malt, and make sure to to use dark munich (10-20L) Best Malz if possible, I think you could drop some of the dark wheat or the RB because its gonna be plenty dark
     
  3. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    If you're looking for something kinda traditional, drop the chocolate and roast barley from the malt bill, and the late additional of fuggles from the hops. I'd use a little bit of carafa special or chocolate wheat for color adjustment. What type of smoked malt are you planning on using? A little bit of caramel malt might fit in there nicely, as well.
     
  4. BumpkinBrewer

    BumpkinBrewer Pundit (993) Jan 6, 2010 Massachusetts

    Thanks for the suggestions thus far. I plan on using what my LHBS carries, I think it is either Briess or Weyerman, not sure of the type of wood.
     
  5. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    The difference between the Weyermann Beechwood Smoked Rauchmalt and the Briess Cherrywood Smoked malt is huge. If its the Weyermann, you should be good to go, if it's the Briess, drop down to 1# and replace it with more munich.
     
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