Badunkadunk

Extract dunkelweizen.

Brewer:	Ben Schy		Email:	benschy@gmail.com
Beer:	Badunkadunk		Style:	Dunkelweizen
Type:	Extract w/grain		Size:	10.5 gallons
Color:	52 HCU (~23 SRM)		Bitterness:	13 IBU
OG:	1.050		FG:	1.011
Alcohol:	5.0% v/v (3.9% w/w)
Water:	campden tablet crushed into pre-boil.
Grain:	1 lb. Belgian Special B 1 lb. British crystal 50-60L 0.5 lb. Belgian chocolate
Steep:	Steep grains in a nylon mesh bag while water is heating. Remove at 170F.
Boil:	60 minutes	SG 1.044	12 gallons
	8 lb. Light dry wheat extract 4 lb. Liquid wheat extract
Hops:	1 oz. Tettnanger (6.5% AA, 60 min.) 0.5 oz. Tettnanger (6.5% AA, 15 min.) 0.5 oz. Tettnanger (aroma)
Yeast:	White Labs WLP300, from an active 750ml starter.
Log:	Brewed January 8, 2005. Total time: 3 hours. I week in primary between 67F and 70F, then transfer to secondary for another week at the same temps. Keg and force carbonate, store and serve at 40F.
Tasting:	Primary sample: Bigtime banana aroma, and nice spicey clove taste. Secondary sample: Fairly dry, great aroma. Keg sample: TBD

Recipe posted 01/04/05.