Wheat malt question

[spearmint-wino]

I have a Dunkelweizen recipe that calls for German Wheat Malt. Is this the same as the Hop&Grape Roasted wheat malt? I'm thinking not as this sounds more like a rauchmalt seeing as they only recommend using a max of 2% and my recipe calls for about 45%...

Would I get the same result from using a UK wheat malt instead or is the German one different?

[mysterio]

Nah the roasted wheat malt is completely different, make a wheat beer with 50% roasted wheat malt and you'll probably be able to tar your driveway with it.

Just use the plain old wheat malt, usually 50 - 60% of the recipe. I use the UK stuff, makes a very authentic tasting wheat beer providing you use the correct yeast. Theres bound to be a difference between the UK and German stuff, just because of the different climate etc, but it's probably fairly minimal. Now, if you can get dark wheat malt (hopshop sell it), then that's different again. It's invariably grown/made in Germany and is said to be excellent in Dunkelweizen - i've never tried it, but will some day.

I'm brewing a Dunkelweizen on Friday, as it happens - we'll have to compare notes.

[adm]

Barley Bottom do a nice wheat malt!

[spearmint-wino]

What recipe are you doing, Myst?

Mine is Mosher's 'Dangerously Delicious Dunkelweizen':

2225g German Wheat Malt
1815g Pale Ale Malt
990g Munich Malt
42g Hallertauer Hersbrucker (3.3%) at 90mins
Wyeast 3068 Weihenstephan Wheat

@adm - yep they do indeed

[edit1now]

I'm about to rack this so I can let you know how Barley Bottom's wheat malt works...

[spearmint-wino]

Looking good there edit . Don't know when I'll get to brew this but if its in time we could compare notes at December LAB