Anyone else brewing something odd/different without adjuncts?

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iversenbeer

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Been lurking around here for awhile reading/picking up tips and I've noticed that while there is some experimentation going on it's mostly using fruits or other adjuncts to achieve a weird/different beer and not just malt/hops/yeast. So I kinda wanted to see if anyone else has some weird non adjunct recipes for a beer that might not fit in any category. Below is an example of a beer I have fermenting right now, that I'm going to keg in about a week, I call it Belgian Wheat Stout for lack of a better name (it's probably closest to a darker dunkelweiss than anything though.)

5lb Light Munich
4lb 8oz White Wheat Malt
1 lb Special B
8 oz Caramunich III
8 oz Flaked oats
8 oz Debittered Carafa II

1/4 Oz. Magnum 60 mins
1 Oz Hersbrucker 5 mins
1 Oz Strisserspalt 5 mins

Wyeast 3944 Belgian Wit Beer fermented at 65

It's pretty dark 32 srm, 19.6 IBU, 1.052 OG hoping to finish at 1.014ish
 
two of the next three brews scheduled are a wheat black IPA and a wheat porter to have around for early spring.
 
Nice! I really like using wheat where you normally wouldn't use it, wheat porter sounds like it will be especially good
 
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