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Dunkel weizen extract recipe
Posted: Wednesday Aug 22, 2007 10:39 am
by Sathias
Hi guys
Putting together some plans for my first extract recipe, so I wanted to see what you all thought. How does this look?
1 tin light malt extract
1.5kg wheat malt (dry)
250g chocolate malt
250g toasted malt
30gm hallertau hops (60 mins)
10gm hallertau hops (10 mins)
10gm hallertau hops (2 mins)
some sort of german wheat liquid yeast, maybe the WY 3056 XL Bavarian Wheat
Re: Dunkel weizen extract recipe
Posted: Wednesday Aug 22, 2007 4:56 pm
by Kevnlis
Sathias wrote:
1.5kg wheat malt (dry)
Do you mean "1.5kg wheat malt (dry extract)" or "(dry grain)".
Also "toasted malt" this is like biscuit malt?
Posted: Wednesday Aug 22, 2007 5:13 pm
by Sathias
I mean dry extract
As for the toasted malt, I was reading in Papizian's book about taking some malted barley and toasting it in the oven for 10 minutes on 175c. It is meant to go a light red colour and impart a nutty flavour to the beer.
Posted: Wednesday Aug 22, 2007 5:19 pm
by Kevnlis
Sathias wrote:I mean dry extract
As for the toasted malt, I was reading in Papizian's book about taking some malted barley and toasting it in the oven for 10 minutes on 175c. It is meant to go a light red colour and impart a nutty flavour to the beer.
Yes, it works quite well, I call it biscuit malt, I think they call it toasted malt in the UK and victory in the US. Be careful when mashing it, very easy to haze the brew with that stuff! Try to stay as close to or under 60C for at least 30 min (60 is best) and remove all the grain before starting the boil, do not mash it out.
Posted: Thursday Aug 23, 2007 11:13 am
by Sathias
Ah thanks for the tip, I will keep that in mind. On the Jovial Monk site I was reading that for darker grains it can be a good idea to do a cold steep overnight in the fridge, maybe that is worth a try?
Posted: Thursday Aug 23, 2007 12:18 pm
by rwh
You have to mash it mate, a steep isn't enough. It's not a specialty grain; those have already been mashed inside the husk.
Posted: Thursday Aug 23, 2007 1:16 pm
by Sathias
Ahh gotchya, I'll have to read up on how to do it in the Papizian book then
Posted: Thursday Aug 23, 2007 4:29 pm
by wildschwein
Alternatively, you could roast it till all the starches are destroyed, just like roast barley. Will lead to a darker colour and stronger flavour though so you should use less.
Posted: Saturday Sep 01, 2007 8:21 pm
by collapoo
sathias, how did the brew go? I am keen to try your recipe it looks like its in a good ball park for that style.
Posted: Saturday Sep 08, 2007 7:14 pm
by Sathias
I haven't done it yet, I have a Porter to bottle this weekend so I'm going to aim to get it on the go next weekend maybe... depends when I can get the yeast