Dunkel Dark

Great classic dunkel, but now with a chocolate finish. Smooth and easy drinking.

Brewer:	Gary Slafka		Email:	gtslafka@comcast.net
Beer:	Dunkel Dark		Style:	Dunkelweizen
Type:	Extract w/grain		Size:	5.0 gallons
Color:	82 HCU (~31 SRM)		Bitterness:	14 IBU
OG:	1.073		FG:	1.024
Alcohol:	6.3% v/v (5.0% w/w)
Grain:	4.1 oz. German Munich 5.1 oz. American crystal 40L 0.51 lb. Dextrine malt (Cara-Pils) 4.1 oz. American chocolate 3.1 oz. British black patent 4.1 oz. Roasted barley
Steep:	Mashed grains with 2 quarts water at 168° for 45 minutes, then sparged with 3 quarts of water at 170°.
Boil:	60 minutes	SG 1.122	3.0 gallons
	6.78 lb. Light malt extract 1.02 lb. Light dry malt extract 1.02 lb. Amber dry malt extract
	Added all the DME with 10 minutes left in the boil to ensure it all "melted" and the LME at the end of the boil. Then let the pot steep for 15 minutes.
Hops:	1.0 oz. Mt. Hood (7.1% AA, 45 min.) .5 oz. Mt. Hood (6.1% AA, 5 min.)
Yeast:	White Labs WLP 300 Hefeweizen, I made a starter yeast two days before to "multiply" it for making two batches, also used in my Dunkel Dark.
Log:	2/03/13 Brewed startig OG 1.073 02/16/13 Transfer for second fermentation OG 1.030 03/16/13 Bottled (50) 12 oz +added 2oz Watsons chocolate flavoring.
Carbonation:	5 oz priming sugar

Recipe posted 03/16/13.