The reason for dry hopping is simply aroma and some flavor. Your hop schedule in the boil will help offset the malt sweetness. If you want some hop aroma in the final beer, dry hop. I think it sounds pretty good.
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Primary: Dunkelweisen, Orange Blossom Special Cider
Secondary:
Bottled (Conditioning): Macadamia Nut Chocolate Stout
Bottled (Drinking):
On Deck: Roggenbier
Planning: IPA
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