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Old 01-14-2013, 06:50 PM   #11
fireslayer
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Here is the recipe for a 5 gallon batch I used for mine. It's sitting and fermenting now but sample tasted great and very good color.

5 lbs. Weyermann Dark Wheat malt
3.5 lbs. German Pilsner malt
1 lbs. German Dark Munich malt
0.5 lbs. Weyermann Caramunich II
0.25 lbs. Special B

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Old 01-14-2013, 07:00 PM   #12
Marauder
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Thanks guys, special B seems common maybe I should consider this

After more research, I have determined I still won't be able to call this a dunkelweizen. Being the original recipe is a Belgian wit not a Heffe that makes this a dark Belgian witbier? Haha a black wit, I would likely have to enter it into competitions as a Belgian specialty ale.

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