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Beer Style: Dunkelweizen
Recipe Type: extract
Yield: 5 US gallons
I called this one black coffee wheat because of the almost coffee like flavor. Most of my friends love it as do I. This one is keeper. It did seem to improve with age (if you can keep your hands off it). I have been tempted to add more roasted barley for a stronger roasted flavor but have not done it yet, maybe next time I brew this one.
Soak all grains at 150 degrees for 30mins. Remove grains and add LME and bring to a boil. Boil for 60 mins adding hops as listed. Cool and pitch yeast. Ferment until done and rack to secondary. I left in secondary for 2 weeks and then tried to age for awhile, but it tasted so good ended up drinking it all.
Source: Eric Fiedorczyk