German Dunkle Weisen

Source: Greg Henley
Recipe added: 09/22/98
Email: henley@alaska.net

Specifics

Recipe type: Extract
Batch Size: 5 Gallons
Starting Gravity: 1.052
Finishing Gravity: 1.012
Time in Boil: 60 minutes
Primary Fermentation: 7 days in glass
Secondary Fermentation: 8 days in glass

Ingredients:

7 lbs Alexander's Wheat Malt Extract
1/2 lb. Munich Malt
1/2 lb. Malted White Wheat
1/2 lb. Dark German Crystal Malt (90L.)
1/4 lb. Black Patent Malt
1/8 lb. Chocolate Malt
2 oz. Hallertauer Hersbrucker Hops (2.7% AA)
1 Wyeast #3333 (German Wheat) Liquid Yeast built up to 1 pint of slurry

Procedure:

Steep grains at 160 degrees for 30 minutes. Add Malt extract and 1 1/2 oz. hops and boil for 40 minutes. After 40 minutes of boiling add 1/2 oz. of hops and boil for 20 more minutes. After 60 minutes of boiling. Cool wort to 70 degrees and pitch yeast.

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