Dunkel Weizen

This recipe produces a very authentic German Dunkleweizen.

Brewer:	Greg Henley		Email:	henley@alaska.net
Beer:	Dunkel Weizen		Style:	Dunkelweizen
Type:	Extract w/grain		Size:	5.0 gallons
Color:	53 HCU (~23 SRM)		Bitterness:	12 IBU
OG:	1.051		FG:	1.012
Alcohol:	5.0% v/v (3.9% w/w)
Water:	Anchorage Alaska tap water
Grain:	8 oz. Malted White Wheat 8 oz. German Dark Crystal 90L 4 oz. Chocolate Malt 4 oz. Black Patent Malt
Steep:	Steep grains for 30 minutes at 160°F.
Boil:	60 minutes	SG 1.084	3.0 gallons
	6 lb. 5 oz. Alexsander's Wheat Malt Extract
	1/2 tsp. Irish Moss at 45 minutes 1/2 tsp. Wyeast yeast nutrient at 45 minutes
Hops:	1.5 oz. Hallertauer Hersbrucker (2.7% AA, 60 min.) .5 oz. Hallertauer Hersbrucker (2.7% AA, 20 min.)
Yeast:	Wyeast #3068 Weihenstephan built up to 1 pint of slurry.
Carbonation:	Primed with 1 cup of corn sugar.
Tasting:	Very good, Maltey with bannana and clove flavor.

Recipe posted 09/09/98.