Dunkelweizen

[delboy]

SWMBO is away on her hen weekend i have the house to myself, only thing is i used the last of my MO sack on a brew last week, the local micro has something on and can't sell me grain until next weekend.

After a hoke through the speciality stocks i reckon i could cobble together a dunkel weizen.

Possible recipe

Dunkel weizen
Wheat malt 2 kg
Vienna malt 2 Kg
Carafa I 0.1 Kg
20 IBUs from Hallertua aroma start of boil.

I don't have any caramunich malt so i was wondering could i add some armotic, biscuit, or special B to up the maltyness. Or should i just go with ordinary crystal malt instead (i also have carahell malt).

Was thinking along the lines of about 200g of a body booster, about right or do i need more.

Edit: Forgot to say i'll be using whitelabs 300 on this, no starter, i want to stress the little buggers.

[edit1now]

I've done in the past:

3 kg pale wheat malt
300g weizen Caramünch
(comes dark-ish)

alternatively:

5660g dark wheat malt
300g weizen Caramünch
100g roasted wheat malt
(comes very dark)

I think I wouldn't put in so much roasted wheat malt the next time.

Protz & Wheeler's clones mostly have about 2/3rds wheat to 1/3rd barley malt.

Chuck it all in, I reckon

[mysterio]

Recipe looks bang on to me, i'd sill be worried about pitching the yeast straight in though, I reckon those WL tubes are in awful condition by the time they reach us. Any starter i've made with them takes two days to take off.

I've got a tube of WLP300 in my fridge, absolutely skint though

[delboy]

Recipe looks bang on to me, i'd sill be worried about pitching the yeast straight in though, I reckon those WL tubes are in awful condition by the time they reach us. Any starter i've made with them takes two days to take off.

I've got a tube of WLP300 in my fridge, absolutely skint though

Yeah it might well have been a mistake, on the advice of DaaB im going to fire up some S04 in 500 mls of wort as a contingency.

[Barley Water]

Delboy, your formulation will work out just fine. I would encourage you to try doing a decoction. I think it will kick up the malty flavors a little and improve the mouthfeel of the beer (plus you will get a little better extraction if that matters). If you wanted to, you could also add a little aromatic malt just to help things along. You might also want to mash just slightly hotter than you would a heffe to try for slightly more body (but don't go overboard). As far as doing a starter, I never do it with WLP300 but as it has been pointed out before, I am much closer to the source that you so the argument that the yeast is not in good shape has some merit I think. Anyway, let us know how it goes and if you learn something new, let us know.