Homies, Brewers, and Talkers,
I am greedy, and I therefore have bunch of questions for the experienced brewers here on the forum:
First, I have assembled the necessary goods for a 10 gal. batch of Dunkelweizen (I think).
Here's the grain bill: (all German Weyermann malts):
8.8 Lbs. (4 kg) Munich malt
8.8 Lbs. (4 kg) Wheat malt, Dark
4.4 Lbs. (2 kg) Rye malt (for a zesty, rye 'zing', but also may provide enzymatic help... question below...)
2.2 Lbs. (1 kg) Caramel Wheat malt
I will be doing a stepped temperature mash on an electric stove...
-15 minute protein rest at a temperature between 114 and 122 deg. F (if this is long enough... may apply to my question)
- heat to 158deg. F over 30 minutes (full heat on two burners under mash tun [the transition time through the Beta Amylase activity range will likely provide plenty of opportunity for Beta Amylase activity for a decent amount of fermentables {if the diastatic power is great enough- the question I'm getting at}, and I'm looking for a full-bodied, almost "thick" beer...
- HOLD at 158deg. F for 60 min (Alpha Amylase Saccharification)
- Mash out at 168deg. F ...hold at 168 for 10 min., then lauter...
Side notes:
-1.76 oz. (50.0 g) Hallertauer Mittelfrueh (4.5% AA) will be added at 60 min. for bittering only during boil. I will use 2 whirlfloc tabs for precipitation at 15 min.
-Will pitch WLP300 (Hefeweizen yeast) after cooling wort to 65deg. F, and after breaking a servomyces caplet into each 6.5 gal. carboy.
Okay, so here are my questions. (I hope that if you're reading this, that you were the type that liked "word problems" in your schoolwork):
#1: Will my combination of grains and mash schedule have enough combined diastatic power to properly convert my starches? If not, will lengthening some of my temperature rest times help? ...Or...(worst case scenario)...Will I have to add a pale malt (2 or 6 row) to my grain bill to ensure that it will 'work'?
#2: I want a banana ester (with the clove phenols) profile in this 10 gallon batch. For a 10 gal. batch, I would normally make at least a 3 Liter starter to split among the two carboys... I have one vial of WLP300... is there a better solution for this particular dunkelweizen batch to achieve the flavors I'd like [like WAY underpitching? -split the vial between the two 5 gal. volumes... I'm being ridiculous, I know, but letting you know where my mind was...](I'm asking, because I know that there are a number of you 'out there' that have already done what I may be trying to do, and have had AWESOME results... Please share..).
...and... finally, the Bonus Question:
#3: Is there a good 5 gallon SMaSH that I can make with Munich malt (I have a 50 Lb. bag) and 1.75 oz. (total) of Hallertauer Mittelfrueh (4.5%AA)? Does anybody have a 'pet' recipe to share for a 5 gallon batch?...
Anyway,
I would like to thank all who take the time to respond... I thank you for your dedication to your craft, and for your willingness to mentor within this community.
Thanks.
I am greedy, and I therefore have bunch of questions for the experienced brewers here on the forum:
First, I have assembled the necessary goods for a 10 gal. batch of Dunkelweizen (I think).
Here's the grain bill: (all German Weyermann malts):
8.8 Lbs. (4 kg) Munich malt
8.8 Lbs. (4 kg) Wheat malt, Dark
4.4 Lbs. (2 kg) Rye malt (for a zesty, rye 'zing', but also may provide enzymatic help... question below...)
2.2 Lbs. (1 kg) Caramel Wheat malt
I will be doing a stepped temperature mash on an electric stove...
-15 minute protein rest at a temperature between 114 and 122 deg. F (if this is long enough... may apply to my question)
- heat to 158deg. F over 30 minutes (full heat on two burners under mash tun [the transition time through the Beta Amylase activity range will likely provide plenty of opportunity for Beta Amylase activity for a decent amount of fermentables {if the diastatic power is great enough- the question I'm getting at}, and I'm looking for a full-bodied, almost "thick" beer...
- HOLD at 158deg. F for 60 min (Alpha Amylase Saccharification)
- Mash out at 168deg. F ...hold at 168 for 10 min., then lauter...
Side notes:
-1.76 oz. (50.0 g) Hallertauer Mittelfrueh (4.5% AA) will be added at 60 min. for bittering only during boil. I will use 2 whirlfloc tabs for precipitation at 15 min.
-Will pitch WLP300 (Hefeweizen yeast) after cooling wort to 65deg. F, and after breaking a servomyces caplet into each 6.5 gal. carboy.
Okay, so here are my questions. (I hope that if you're reading this, that you were the type that liked "word problems" in your schoolwork):
#1: Will my combination of grains and mash schedule have enough combined diastatic power to properly convert my starches? If not, will lengthening some of my temperature rest times help? ...Or...(worst case scenario)...Will I have to add a pale malt (2 or 6 row) to my grain bill to ensure that it will 'work'?
#2: I want a banana ester (with the clove phenols) profile in this 10 gallon batch. For a 10 gal. batch, I would normally make at least a 3 Liter starter to split among the two carboys... I have one vial of WLP300... is there a better solution for this particular dunkelweizen batch to achieve the flavors I'd like [like WAY underpitching? -split the vial between the two 5 gal. volumes... I'm being ridiculous, I know, but letting you know where my mind was...](I'm asking, because I know that there are a number of you 'out there' that have already done what I may be trying to do, and have had AWESOME results... Please share..).
...and... finally, the Bonus Question:
#3: Is there a good 5 gallon SMaSH that I can make with Munich malt (I have a 50 Lb. bag) and 1.75 oz. (total) of Hallertauer Mittelfrueh (4.5%AA)? Does anybody have a 'pet' recipe to share for a 5 gallon batch?...
Anyway,
I would like to thank all who take the time to respond... I thank you for your dedication to your craft, and for your willingness to mentor within this community.
Thanks.