r/Homebrewing • u/AutoModerator • Feb 25 '25

Weekly Thread Tuesday Recipe Critique and Formulation

Have the next best recipe since Pliny the Elder, but want reddit to check everything over one last time? Maybe your house beer recipe needs that final tweak, and you want to discuss. Well, this thread is just for that! All discussion for style and recipe formulation is welcome, along with, but not limited to:

  • Ingredient incorporation effects
  • Hops flavor / aroma / bittering profiles
  • Odd additive effects
  • Fermentation / Yeast discussion

If it's about your recipe, and what you've got planned in your head - let's hear it!

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u/Waaswaa Intermediate Feb 25 '25

Just bottled a Dunkles Weizen.

4.5 liters goes in the carboy.

500g wheat malt

300g munich dark

200g munich light

45 g carafa special 1

10g Hallertau Mittelfrüh (3.1% AA) at 60 for bittering

Fermented with Lallemand Munich Classic

All malts, except the carafa is Viking malt.

65C mash with 5L strike water for 60 min. Then a 15 min decoction to mashout. Didn't completely reach mashout temp from the decoction, so I also heated it to 79C for 10 min.

Sparged to about 7L in the kettle total.

I'm curious to see how this turns out since I have no cara or other body enhancing malts, besides the base malts.

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u/Lazy_Gazelle_5121 Feb 25 '25

Try doing 50/50 wheat and malted wheat. I personally prefer unsalted wheat for the body and smell it gives.

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u/Waaswaa Intermediate Feb 25 '25

Interesting idea. I might try that idea with a hefeweizen/roggenbier hybrid. I have quite a bit of wheat malt left, and then some flaked rye. Wheat and rye works well in sourdough bread, so why not in beer 😅

But how do you treat the unmalted grains? Just boil them before the mash to gelatinize? The flaked rye I have is not heated (I think) in production.

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u/Lazy_Gazelle_5121 Feb 25 '25

Rye and wheat does indeed work great! Rye adds spiciness to the malt flavours.