Casual dunkelweizen

Yield: 1 Servings

Measure Ingredient
3⅓ pounds Northwestern weizen extract
3⅓ pounds Northwestern amber extract
½ pounds Crystal malt (crushed)
½ cup Black patent malt (lightly
\N \N Crushed)
1 teaspoon Gypsum
½ teaspoon Irish moss
2 ounces Mt. Hood hops (8.6 AAU)
\N \N Wyeast Bavarian Wheat liquid
\N \N Yeast

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

Recipe By : Serving Size:

From: Western Mexican Cookbook

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