Steve P from my beer club had a bunch of extra grain (really? what's that?) that he wanted to get rid of since he was trying to make space for other stuff. He gave me bags of Munich, Vienna, and wheat, so I thought I'd do a Dunkelweiss with it. It's a style I've been meaning to do, but just haven't got around to it until now. I had all the grain and hops, what I didn't have was a German style weizen yeast. I had a nice pitch of London Ale III on hand, so I used that. I won't get any of the banana/clove esters out of it, but I think that's okay.
10 gallon batch
Munich 10L 8 lbs
Vienna 8 lbs
Wheat 8 lbs
Chocolate malt 1 lb
The chocolate malt was actually a mix of some chocolate wheat and regular chocolate malt.
Mashed at 142F for 2.5 hours, adjusted pH to 5.2. I didn't intend to mash that long, but things came up and I had to leave in the middle of brewing.
1 oz Magnum hops at 60 minutes
60 minute boil.
1 tsp Irish moss at 15 minutes..
London Ale III yeast, a quart from a starter.
OG 1.056, 1.060 actual