Smoked Dunkelweizen Recipe

[floydmeddler]

Brewed a Weizen a few weeks back and absolutely love it. Next thing you know symptomlesscoma gets me all excited about a smoked Dunkelweizen (cheers!) and before I know it I'm on a research mission to construct as an authentic recipe as possible with regards to the Dunkelweizen style. Obviously the Rauch malt makes it a speciality Dunkelweizen but the other ingredients are completely traditional. You could argue the hops aren't and fair enough... forgot to buy some Hallertau when placing my order with Thrifty. Luckily I have some Saaz here and I'm only bitter hopping anyway.

Here it is...

Smoked Dunkelweizen
15-B Dunkelweizen

Size: 25.0 L
Efficiency: 76.0%
Attenuation: 78.0%

Original Gravity: 1.054 (1.044 - 1.056)
Terminal Gravity: 1.012 (1.010 - 1.014)
Color: 22.67 (14.0 - 23.0)
Alcohol: 5.48% (4.3% - 5.6%)
Bitterness: 17.5 (10.0 - 18.0)

Ingredients:
4 kg Wheat Malt
1.3 kg Rauch Malt
300 g Carafa Special® TYPE I
300 g Munich Malt
200 g Chocolate Wheat Malt
50.0 g Czech Saaz (3.5%) - added during boil, boiled 90 min
WLP300 Hefeweizen Ale

Using slants these days so the WLP300 will cost nothing. Don't know when I'll brew this; have no cooling chambers so will need to wait until the weather cools a bit. Although I love the banana flavours in my current Weiizen (WLP300 fermented at 23c-24c) I think clove should be more prominent in this one.

Watch this space!

[symptomlesscoma]

Glad i inspired you.
My recipe is quite similar except only 0.5kg of Rauchmalt and Perle for bittering.
I'll be brewing mine mid August so I'll let you know how it turns out if i brew it before you brew yours.
I'm actually hoping for more banana flavour in mine tho.

[leedsbrew]

looks like it could be the dogs knob that matey! I love a good Weisse

[floydmeddler]

Cheers lads. Can't believe I've only started brewing these. I love the fact that I can brew something that should be served freezing cold and fizzy and isn't a lager!
Symptomlesscoma, 23c gave me plenty of banana in my current Weizen. Mellowing now though after 2 weeks in the bottle. Do you think banana would be nice with these darker roast flavours though? For some reason, I imagine pear and clove would suit better...

[symptomlesscoma]

Do you think banana would be nice with these darker roast flavours though? For some reason, I imagine pear and clove would suit better...

Well I quite like the Banana Bread Beer thats quite dark and Schneider Aventinus has a slight bananary taste to it also.
Although I have no idea if banana and smoke go together, theres only one way to find out.

[floydmeddler]

Right... mashing this at the minute. Jeeze, the smells are something else. That Rauch malt smells unbelievable in the mash. That, along with the roast from the Carafa and Chocolate Wheat is something else.

Mashed at 72c as my current wheat beer finished at 1006 when mashed at 66c. Time will tell...

Yeast starter hasn't established itself enough so will pitch in the morning. Worrying thing is that I'm off on holiday for 2 weeks on Sunday and if fermentation hasn't kicked off by the time I've left, I'll be unsettled all holiday! Hopefully it will really go for it within the first 24 hrs.

[symptomlesscoma]

Good luck on the beer, hope it turns out really good.
I'll be watching with interest.

[floydmeddler]

Yeast starter pitched. It was by no means a hefty one. Built it up from a slant to 600ml and that hadn't even fermented out. Was very lively though. Need to hear that airlock bubble before I go on holiday!

[floydmeddler]

Came back from holiday on Sat and took gravity reading. 1014 which was around what I was hoping for after the 72c mash. Gave it a rouse and it dropped to 1010 and stayed there for a few days. I'm hoping that it won't drop any lower - certainly not to 1006 like my Weizen! What do I need to do

Bottled today at 2.1 volumes of carbonation (115g sucrose / 23L)

Flavours are pretty immense. I had a Dunkelweizen yesterday and it was much lighter thank mine. I can hardly taste the WLP300 at the minute. Maybe next time I'll tone it all down a bit. Can't wait to drink this in a few weeks though!

[Barley Water]

I wouldn't keep the stuff around too long, weizen bier is notorious for storing poorly. The reason that the brewpubs love the stuff is that they can crank out a batch in a couple of weeks (you don't need to bother waiting for it to clear) and it tastes better fresh. My experience is that the bananna fades away after awhile so I say, "drink up". When I make wheat beer for contests, I wait until the very last moment to brew it so it is very fresh for the judges.

[floydmeddler]

Cheers BW. Aye, my current Weizen is fast fading in terms of flavour. Still great though! Didn't use secondary and gelatine so a decent amount of yeast has gone into the bottles. Hoping this will speed up the carbonation time so I can get sinking in a week!

[floydmeddler]

Right, just had a wee sneaky pint of this. More or less black and if I'd been handed it in a pub and told it was a stout I wouldn't bat an eyelid. After taking a sip, I wouldn't bat an eyelid either! Tastes like a sweet stout. Those roasted malts really knock out any yeast flavour and although there is a hint of smokiness, it is, too, overpowered by the roast of the malts. All in all, slightly disappointed as now I'll have 40 pints of fizzy 'stout!'

I really need to go easy with those big flavoured grains if I want them to stand out. Got too excited by them all - all at once!

It is lovely though. Just not what I was expecting.

Would like to try Rauchmalt in a Weizen next.

[dave-o]

Yeah there was no need for the choc and 100-150g of carafa would have been enough IMO.

Still, a smoked dunkel is a great idea. Might have to try it.

[floydmeddler]

Yup. Will have to tell people it's an experimental German speciality wheat stout and has come out exactly the way I wanted...

[lancsSteve]

Sounds wicked - made a 50% rauch / 50% wheat smoked weizen - both spezial and schenkerla make those but would def make it dunkel in the future...

I've found if you kreausen the beer i.e. add a fresh starter at bottling time they do imrpove with time and keep character...
]
have just bought a ProQ cold smoker and smoked my first grain LOTS more smoked beers coming for me, and nothing like making your own for saving money and choosing a different flavour and smell whiskey oak smoked grain, made some GREAT smoked garlic and cheese too just leaving it overnight in my kettle bbq...

http://www.hotsmoked.co.uk/hot-cold-smo ... od_59.html