So my last
smoked Dunkelweizen turned out pretty good but it was a tad lacking in the smoked department so I came up with a plan. I know my Rauchmalz was a bit old at 10 weeks from purchase and I think that the decoctions drove off some of the volatiles from the aroma but I figured the best way to increase the smokiness was to increase the smoked malts in the recipe. I found out that Weyermann do an oak smoked wheat malt so I asked Rob at The Malt Miller if he could get hold of any. As luck would have it he'd already got some on order and it turned up in the shop last week so I ordered some almost faster than you can say "Uber-Rauchbier Dunkelweizen"
This is getting mashed in on Saturday:
Oak-smoked Wheat Malt 2500g
Rauchmalz 2000g
CaraMunich III 290g
Special B 150g
Carafa Special II 60g
Tettnang 50g 90 minutes
Yeast WLP300
I'll be changing my mashing schedule a bit from last time - I'll dough in at the same temperature, decoct to the protein rest, infuse to saccharification and then decoct to mash out, but otherwise the beer should come out with the same specs as last time. Apart from a massive increase in smokiness
Oh, and I'll be making sure I get a good bacon sarnie in early on - the smoked smells drove me absolutely mental last time
