Joe's Dunkelweizen

Brewer:	Buzzerj		Email:	buzzerj@yahoo.com
Beer:	Joe's Dunkelweizen		Style:	Dunkelweizen
Type:	Partial mash		Size:	5 gallons
Color:	43 HCU (~20 SRM)		Bitterness:	13 IBU
OG:	1.052		FG:	1.013
Alcohol:	5.0% v/v (3.9% w/w)
Water:	Use bottled water.
Grain:	1 lb. 8 oz. Wheat malt 1 lb. 4 oz. German Vienna 1 lb. 8 oz. German Munich 4 oz. American Crystal 40L 4 oz. Belgian Special B 4 oz. Carafa Special II
Mash:	75% efficiency
	Mash in 6 quarts water at 152°F for 60 minutes in nylon bag. Move bag to boil pot with 10 quarts of 175°F water for 10 minutes. Remove and drain bag. Combine wort from the two pots and bring the 4 gallons to a boil.
Boil:	60 minutes	SG 1.065	4 gallons
	3.3 lb. Wheat extract
Hops:	1 oz. Hallertauer (4.25% AA, 60 min.)
Yeast:	WLP 320 American Hefeweizen or Wyeast 1010 American Wheat yeast for an extremely nontraditional Dunkelweizen or if you prefer to stick to the accepted style with the traditional banana and clove flavors use WLP 300 Hefeweizen Ale or Wyeast 3068 Weihenstephan Weizen yeast.
Log:	Ferment for 7 days at 62°F. Transfer to a secondary and ferment for 7 days at 62°F.
Carbonation:	Bottle with 3/4 cup corn sugar.

Recipe posted 10/28/12.