Drunken Dunkel Dark

This was my second "dark" dunkelweizen, as this has Roasted Barley in it instead of 40L malt. Since I use the same yeast to brew two batches, I change the recipe slightly to get two different tasting dunkels. This one, what I call Dark, is a slightly chocolatey dunkel. It turned out very nicely, still with the banana clove aroma & finish, but with a kick of chocolate.

Brewer:	Gary Slafka		Email:	gtslafka@comcast.net
Beer:	Drunken Dunkel Dark		Style:	Dunkelweizen
Type:	Extract w/grain		Size:	5.0 gallons
Color:	73 HCU (~28 SRM)		Bitterness:	13 IBU
OG:	1.069		FG:	1.019
Alcohol:	6.4% v/v (5.0% w/w)
Grain:	4 oz. American chocolate 4 oz. American black patent 4 oz. Roasted barley
Steep:	Steep grains until boil.
Boil:	60 minutes	SG 1.098	3.5 gallons
	2 lb. Light dry malt extract 6.6 lb. Wheat extract
Hops:	1 oz. Hallertauer (4.6% AA, 60 min.) 1 oz. Hallertauer (4.2% AA, 5 min.)
Yeast:	Liquid WLP 300 Hefeweizen Ale
Log:	6/03/06 Brewed, Note that this yeast kicks in immediately the very first day, so watch your airlock for first day clogging. After the first day though, it was fine, so a blowoff system was not needed. No secondary this year, I was on vacation during fermentation. 6/17/06 Bottled 50 12oz OG 1070 FG 1020 Alcohol 6.6% ABV
Carbonation:	5 oz priming sugar.
Tasting:	This dunkel really turned out well, with a fuller chocolately flavor than your standard dunkel, or my Regular. But, it still retains the standard banana clove finish that's required to make it a dunkel. I like it as much as my other Regular version, it just has a slightly different flavor. Again, I will not be changing a thing in this recipe, and will continue to brew both types a few times a year.

Recipe posted 06/27/06.