Recipe - Casual Dunkelweizen

3 1/3 pound Northwestern weizen extract
3 1/3 pound Northwestern amber extract
One half pound Crystal malt (crushed)
One half cup Black patent malt (lightly
Crushed)
1 teaspoon Gypsum
One half teaspoon Irish moss
2 ounce Mt. Hood hops (8.6 AAU)
Wyeast Bavarian Wheat liquid
Yeast

The black patent was *VERY* lightly crushed because I just wanted a
light brown beernot 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
lightbodied beer, without an overwhelming wheat character.

Recipe By : Serving Size:

From: Western Mexican Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip