I thought you didn't like Weisen?
A dunkels is basicly just a Weisen with some darker malts for color.
This Homebrew Recipe was added by Gary Welk on October 01, 1996 at 11:11:08:
(Please contact them if you have questions about the Recipe)
Here's my dunkel-weizen recipe:
6 lbs. Northwestern wheat (50/50) malt extract
3.3 lbs. Northwestern gold malt extract
1/4 lb. Roasted barley
1/4 lb. chocolate malt
1/4 lb. black patent
3/4 oz. Hallertauer hops (4.6%) (@60 minutes)
1/4 oz. Hallertauer hops (4.6%) (@2 minutes)
1/2 tsp. Irish Moss (@10 minutes)
Wyeast #3056 Bavarian wheat lager yeast
3/4 cup corn sugar for priming
It came out awesome, IMHO! Several friends that have been brewing for years really liked it and are
now trying the recipe as well. It was good from the start but after several months in the bottle, it has
gotten really smooth and tasty. Even with the extra malt, it doesn't seem to malty. Would you call this
a dunkel-weizen-bock? Enjoy!
Secondary #2: Empty
Bottle Conditioning: Oatmeal Stout
Drinking from Keg: Ordinary Bitter, Kolsch
Drinking bottled: Brown Autumn Wee Heavy
Peaches and Cream Weizen
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption... Beer!"
-Robin Hood, Prince of Thieves, Friar Tuck.
Next up: Hefe Weizen