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Expected grain efficiency (1-100):

Batch Size (US gallons):

Beer's Name: Dunkelweizen

Style: Wheat Beers
Substyle: (Dunkelweizen)

Original Gravity:	1.061
Final Gravity:	1.016
Alcohol (ABV):	5.85%
Calories (per 12 oz.):	203
Total IBU (Bitterness):	35
SRM (color):	30

Ingredients: (Portions for a 5 gallon batch)
	0.25 lbs.	Chocolate Malt (UK)	Extract
	0.25 lbs.	Black Barley (USA)	Extract
	0.5 lbs.	Cara-Pils/CaraFoam/Dextrine (USA)	Extract
	7 lbs.	Wheat Malt (Germany)	Extract
	1 oz.	Cascade	(Pellets% AA) Boil time 3 min.
	2 oz.	Hallertauer	(Pellets% AA) Boil time 60 min.
	0.5 oz	Irish Moss	Extract
	3 tsp	Gypsum	Extract
	1 oz.	Wyeast Labs Belgian Witbier (3944)	Yeast (Ideal ferm. temp: 62-75°F)

Directions:

Steep crushed malted grain in 2 gallons of 150� water (tap water is about 130�) for 30 minutes. Don�t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add malt sugar. Return to a boil, then add boiling hops, Irish Moss and Gypsum and boil for 60 minutes. Add finishing hops for last 3 minutes of the boil. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78�, and ferment and bottle as ususal.

Primary Fermentor: 5 days

Secondary: 2 weeks

In Bottles: 2 weeks