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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)
Grain 0.5 lbs.Cara-Pils/CaraFoam/Dextrine (USA) Extract
Grain 7 lbs.Wheat Malt (Germany) Extract
Grain 0.25 lbs.Chocolate Malt (UK) Extract
Grain 0.25 lbs.Black Barley (USA) Extract
Hops 1 oz.Cascade (Pellets% AA) Boil time 3 min.
Hops 2 oz.Hallertauer (Pellets% AA) Boil time 60 min.
Miscellaneous Ingredient 0.5 ozIrish Moss Extract
Miscellaneous Ingredient 3 tspGypsum Extract
Yeast 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. Dont 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


A beer please:
Una cervesa, se vos plai
(Oo-no serbeh-zo se bus ply)
-Occitan

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