Dunkel weiss

Now that my kegerator is assembled, how about some beer to serve with it? The sooner the better so I brewed up a batch of dunkel today using a basic recipe from "The Complete Joy of Homebrewing," modified slightly.


4.0 lbs. 2 row pale
3.0 lbs. Munich
3.0 lbs. American wheat
1/8 lb. Black patent
3/4 oz. Hallertau boiling
1/4 oz. Hallertau finishing
1.0 tsp. irish moss
Wyeast Bavarian Wheat 3056

60 minute boil. 3/4 oz Hallertau at beginning of boil. 1 tsp irish moss at 50 minutes. 1/4 oz Hallertau at 58 minutes. Ferment at 70 degrees F. 7 days in primary. 7 days in secondary. Put in cellar at 55 degrees F for a few days if you want the yeast to settle before racking into the keg.