This recipe was passed along to us from James, and our counterparts at Moniker Brewing (http://twitter.com/monikerbrewing). We brewed it in mid-July, and while it’s been good-drinking since it carbonated, it took a while to age into itself. By late September, the Dunk turned into a smooth, full-bodied dark-wheat, with hints of hoppy goodness, and a nice, malty finish. We modified the original recipe, but here is what worked for us:
Grains:
- 2 lbs Caramel 20
- .5 lbs Chocolate Pale
Malt:
- 6 lbs Wheat LME
- 1 lb Gold DME
Hops, etc:
- 2 oz. Northern Brewer for 60 min
- .5 oz. Santium for 30 min
- 1 tsp irish moss for 15 min
- .5 oz. Santium for 5 in
Yeast:
- WYEAST 1007 German Ale
