Gordon Biersch Dunlelweizen

[Imakewort]

I was listening to the show and the recipe is 40% Dark Wheat, 5% Carmel wheat, 55% pale wheat Malt,so will the wheat malt convert with out a barley malt? correct me if I am wrong















5

[bub]

Wheat will self convert just fine
BUB

[Imakewort]

still not sure if what Gordon said was right i put the recipe in beersmith and it comes out to light on SRM's it also sounds like a stuck mash from hell, probably need 2 lbs of rice hulls.

[Bugeater]

I haven't relistened to the archive but from what I remember from my drunken stupor and my crayon notes here, there was mention of some chocolate wheat malt in there. Adding some of that will take care of the SRM problem. Also I didn't think this was a 100% wheat beer. Dunkelweissen recipes I have looked at and brewed were only 40-50% wheat with the rest being pale barley malt. A 100% wheat beer would have a few flavor problems (as did my 100% oat beer) as well as being the cause of the stuck sparge from hell. I have some dark wheat, chocolate wheat, and carawheat on the way right now so I can brew another one of these. I plan to write the recipe to be about 50% wheat.

Wayne
Bugeater Brewing Company

[Imakewort]

I will have to listen again lol though never heard the choc wheat part. i also have a prob. with taking notes while drinking

[Imakewort]

i did some googling and found some more information on his recipe here is the recipe so far

Ingredients

Amount Item Type % or IBU
5.26 lb Wheat Malt, Dark (Weyermann) (7.0 SRM) Grain 40.97 %
4.11 lb Pale Malt (2 Row) US (2.0 SRM) Grain 32.00 %
2.72 lb Wheat Malt, Bel (2.0 SRM) Grain 21.16 %
0.39 lb Caramel Wheat Malt (46.0 SRM) Grain 3.00 %
0.37 lb Chocolate Wheat (Weyermann) (415.0 SRM) Grain 2.86 %
21.88 gm Hallertauer Mittelfrueh [4.00 %] (60 min) Hops 11.5 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) [Starter 1 L] Yeast-Wheat



Beer Profile

Est Original Gravity: 1.057 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 5.66 %
Bitterness: 11.5 IBU
Est Color: 17.7 SRM


Mash Profile

Mash Name: Decoction Mash, Double Total Grain Weight: 12.83 lb
Sparge Water: 3.47 gal Grain Temperature: 22.2 C
Sparge Temperature: 75.6 C TunTemperature: 22.2 C
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Decoction Mash, Double Step Time Name Description Step Temp
20 min Protein Rest Add 6.42 gal of water at 47.1 C 45.0 C
20 min Step Heat to 52.0 C over 2 min 52.0 C
20 min Saccharification Decoct 1.55 gal of mash and boil it 62.0 C
25 min Saccharification Decoct 1.17 gal of mash and boil it 68.0 C
30 min Step Decoct 0.93 gal of mash and boil it 72.0 C
10 min Mash Out Heat to 78.0 C over 10 min 78.0 C

[Bugeater]

I just ran that recipe through ProMash. Looks like that is for a 6.5 gallon batch, unless you want a 1.075 OG dunkelweissen

That looks real close to what I had in mind doing. I'm still going to play with it a little. The biggest change will a protein rest at 122° and then just a single decoction to bring it up to saccharification temp at around 153-154°. I'll post my version once I get it figured out.

Wayne
Bugeater Brewing Company

[Imakewort]

I am still playing with the recipe, might just do a acid rest 15 min, protein rest 15 min, infusion 60 min with as you said 1 decoction to bring it up to the saccharification rest, i would like to simplify this recipe for a home brewer.