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