This is my first shot at my own recipe for a dunkelweizen. Going for something sweet with a lot of flavor. Please give me some feedback as to how this recipe looks and if I should change anything. Thanks in advance.
Extracts:
3 lbs Wheat Dry Malt Extract (DME)
3.3 lbs Wheat Malt Extract (LME)
Grains:
1 lb Munich Malt
8 oz Chocolate Malt
8 oz American 2-Row
8 oz Special B
8 oz Honey Malt
Hops:
1 oz Mt. Hood
1 oz Tetnanger
Yeast:
Wyeast 3068
Additional Ingredients:
.5 oz Vanilla Extract
.5 oz Chocolate Extract
.5 oz Banana Extract
Prime:
375ml Banana Rum and ¼ cup Brown Sugar
Instructions:
Steep grains for 30 minutes in 2.5 gals of 150-165 degree water
Bring water to a gentle boil and add LME and DME
Return water to a gentle boil and add Mt. Hood hops at 60 minute mark
Add ½ oz Tetnanger hops at the 15 minute mark
Add ½ oz Tetnanger hops at the 5 minute mark
Add vanilla, chocolate, and banana extracts at flame out
Chill wort, pour into primary fermenter, fill to 5 gal mark
Extracts:
3 lbs Wheat Dry Malt Extract (DME)
3.3 lbs Wheat Malt Extract (LME)
Grains:
1 lb Munich Malt
8 oz Chocolate Malt
8 oz American 2-Row
8 oz Special B
8 oz Honey Malt
Hops:
1 oz Mt. Hood
1 oz Tetnanger
Yeast:
Wyeast 3068
Additional Ingredients:
.5 oz Vanilla Extract
.5 oz Chocolate Extract
.5 oz Banana Extract
Prime:
375ml Banana Rum and ¼ cup Brown Sugar
Instructions:
Steep grains for 30 minutes in 2.5 gals of 150-165 degree water
Bring water to a gentle boil and add LME and DME
Return water to a gentle boil and add Mt. Hood hops at 60 minute mark
Add ½ oz Tetnanger hops at the 15 minute mark
Add ½ oz Tetnanger hops at the 5 minute mark
Add vanilla, chocolate, and banana extracts at flame out
Chill wort, pour into primary fermenter, fill to 5 gal mark