The DUNK – Dunkelweiss Recipe

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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

 

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