Beer Forum

So in BCS, JZ's dunkelweizen calls for (IIRC) 8.6lb wheat malt and 2.2lb of munich malt. Let's just say those are the right numbers for the sake of arugment

I've seen JZ say that using munich-blended extracts are AOK, just adjust the rest of the recipe to account for the non-munich inthe extract. Williams sells a 50/50 munich blend (forget what hte other 50% is).

Assuming a 60/40 wheat male extract, you'd have 5.16lb of wheat malt, which is already just a hair under 50% of the total recipe.

This leads me to two questions:
1) When trying to keep the wheat at 50%+ of the recipe, is it not worth worrying about the 60/40 split in the extract?
and
2) If I wanted to use the 50/50 munich, that would further weaken the %age of wheat in the recipe. Should I adjust the wheat upwards or the munich downwards to account for this? Or soemthing else entirely?

To answer your first question, I'd say don't worry about it. For your second question, I would not adjust the munich down. You should have some wheat in your specialty grains. In my opinion there is not much wheat flavor in the wheat extract and the wheatness really comes from steeping some wheat in there.

+1... I think wheat character only comes out when a wheat yeast ferments wheat fermentables, and even then it's the yeast doing most of the work... I think the wheat provides a cleaner canvas for the yeast to do it's thing compared to what an all barley grist bill would. The more wheat you have, the milder the malt flavor profile is for the yeast to shine. Now, Dunkelweizens will use a darker Wheat Malt (8L) to get their color, so there is some clean toastiness from that, and the Munich Malt is usually that dark too, adding more maltiness.

Rye... that's a different story

ziggy wrote:To answer your first question, I'd say don't worry about it. For your second question, I would not adjust the munich down. You should have some wheat in your specialty grains. In my opinion there is not much wheat flavor in the wheat extract and the wheatness really comes from steeping some wheat in there.

ziggy wrote:To answer your first question, I'd say don't worry about it. For your second question, I would not adjust the munich down. You should have some wheat in your specialty grains. In my opinion there is not much wheat flavor in the wheat extract and the wheatness really comes from steeping some wheat in there.

I thought that steeping wheat was a no-no?

In a turbid beer, it doesn't matter.

Nate Diggler wrote:In a turbid beer, it doesn't matter.

Are we talking flaked wheat or wheat malt here? Or what about caramel wheat, I think weyermanns has that, right?

Wheat Malt. And yes, Weyermann makes Light and Dark Wheat Malt, CaraWheat, Chocolate Wheat, and there's even Roasted Wheat