Casual Dunkelweizen

Classification: wheat beer, weizen, dunkelweizen, extract

Source: Mark Stevens (stevens@stsci.edu) Issue #636, 5/14/91

Came out excellent. Not quite true to the German style, but a very drinkable light-bodied beer, without an overwhelming wheat character.

Ingredients:

3.3 pounds, Northwestern weizen extract
3.3 pounds, Northwestern amber extract
1/2 pound, crystal malt (crushed)
1/2 cup, black patent malt (lightly crushed)
1 teaspoon, gypsum
1/2 teaspoon, Irish moss
2 ounces, Mt. Hood hops (8.6 AAU)
Wyeast Bavarian Wheat liquid yeast

Procedure:

The black patent was *VERY* lightly crushed because I just wanted a light brown beer---not a black beer. The grains were steeped to just before boil and strained out. Add extract and all of the hops. Boil 60 minutes. Add to cold water in fermenter and pitch yeast.