Weihenstephaner Hefeweissbier Dunkel Clone?

[SWalters]

I already have Beer Captured which has the Hacker Pschorr Dunkle clone but
I'm really curious to see if anyone has the subjected recipe?

Oh I also think most DunkelWeizen's call for Belgian Chocolate, would
normal Chocolate Malt suffice for a substitute?

Thanks,

[Denny Conn]

Post by SWalters
I already have Beer Captured which has the Hacker Pschorr Dunkle clone but
I'm really curious to see if anyone has the subjected recipe?
Oh I also think most DunkelWeizen's call for Belgian Chocolate, would
normal Chocolate Malt suffice for a substitute?

Yes...no significant difference.

--------->Denny

[SWalters]

Post by Denny Conn
Yes...no significant difference.

So, without the "clone" though...do you have any decent dunkel-hefe recipes
you've brewed?

[Denny Conn]

Post by SWalters
So, without the "clone" though...do you have any decent dunkel-hefe recipes
you've brewed?

Nope...wheat beers aren't my thing! But I've subbed different chocolate
malts often. In the small quantity you'll need, there difference won't
be noticeable.

------->Denny

[Tom M]

To get the maltiness and color of a great dunkel weizen, I'd use the darkest
munich you can find at 25-40% of the grist. I'd forget the chocolate..
roasted flavors are totally wrong for this style. If you need more color
then decoct it or use dehusked carafa.

The recipe below is the best one I have made. I am partial to the malty
side of the style. Of commercial examples, this one tastes most like Julius
Echter Dunkelweizen.

It has placed in competition; the comments were it "lacks the maltiness of
the style". I chalked it up to drunk judging, but next time I will try
adding in some melanoidin in place of pilsner.

Dunkelweizen
% Name
--------------------------
14% Weyermann Pilsener
35% Weyermann Munich Type II (8.1-9.9L)
45% Weissheimer Wheat Malt
3.5% CaraMunich (40L)
2.5% Weyermann Carafa Dehusked II

OG 1.055. Do a step or decoct mash. Single 60 min. hop addition with
Mt.Hood, Hallertauer, or Tettnang to hit 18 IBU. Use WL Hefe IV (less
banana which clashes with malt), ferment in low 60's.

-Tom Meier

[Chris Mikkelson]

Post by Tom M
To get the maltiness and color of a great dunkel weizen, I'd use the darkest
munich you can find at 25-40% of the grist. I'd forget the chocolate..
roasted flavors are totally wrong for this style. If you need more color
then decoct it or use dehusked carafa.

Another good malt to check out for dunkelweizen is
Weyermann's Dark Wheat malt. This is basically a
wheat malt that's been kilned like a Munich. Use
this in place of the wheat malt, and you will have
a dark dunkelweizen that's not dominated by Munich
malt.

I think other maltsters also make a dark wheat malt
(I've heard Durst, in particular), but Weyermann's
is the only one I can get regularly.

I've also used Weyermann's Chocolate Wheat malt with
very smooth results.

[Tom M]

Thats good to know! I tried to find some information on how they kiln that
malt, but couldn't find anything.

Does it really go through a high moisture drying phase like munich, to
create melanoidins, or is it dried and then heated to create color?

What percentage have you used it in a dunkel and how much maltiness did it
add?

[Chris Mikkelson]

Post by Tom M
Thats good to know! I tried to find some information on how they kiln that
malt, but couldn't find anything.
Does it really go through a high moisture drying phase like munich, to
create melanoidins, or is it dried and then heated to create color?

I don't know the specifics of the kilning process,
but the result is similar to Munich malt. It
definitely doesn't taste dry-toasted, it's much
smoother than that.

Post by Tom M
What percentage have you used it in a dunkel and how much maltiness did it
add?

I use it instead of pale wheat malt, in the same
percentage (i.e. however much I feel comfortable
sparging that day :-).

To my taste, this malt is almost as important to
dunkelweizen as roasted barley is to Irish stout.
It adds about as much maltiness as munich malt, but
with a very definite wheat character.