Title: Casual Dunkelweizen
Categories: Breads, Muffins & r
Yield: 1 Servings

3 1/3 lb Northwestern weizen extract
3 1/3 lb Northwestern amber extract
1/2 lb Crystal malt (crushed)
1/2 c Black patent malt (lightly
Crushed)
1 ts Gypsum
1/2 ts Irish moss
2 oz 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 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

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