I'm not real familiar with Dunkelweisens, but wanted to brew one with a little teeth, so to speak. This was a partial mash with the malts soaking at 160-150° for an hour.
The first few swigs of this dark elixer don't seem promising. Kinda metallic taste. But halfway through the glass, the malts kick in and everything's hunky-dory. At any rate, it tastes real fine to me 'cept fer the first few sips. Very malty, a tad more hop presence than German tradition. And a tad more alcohol too. This is what went into it:
BARLEY: 2 lb. Munich malt, 1 lb. Chocolate Wheat HOPS: 2 oz. Hallertau pellet
EXTRACT: 6.6 lb. MUNTONS Wheat, 1 lb. MUNTONS Amber DME
YEAST: Safbrew wb-06
Is this perhaps just the taste of this particular yeast or did I screw up somewhere?
Primary: Crafty Veteran Export Stout
Secondary: Scumby's Aboriginal Hoppin' Stout
Bottled: Blue Note Ale, Rye Not Wet Hop IPA