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Old 01-14-2013, 07:50 PM   #11
Aug 2012
Racine, WI
Posts: 129
Liked 11 Times on 9 Posts

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, 08:00 PM   #12
Jan 2013
, NJ
Posts: 164
Liked 43 Times on 30 Posts

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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