This is another first time style and like a Dunkelweizen, takes a lot of wheat malt and uses the same yeast, Wyeast 3068 Weihenstephan Weizen.
It should come out quite like the Kunkelweizen with a little more malt flavor, same color and with higher alcohol level.
Brewed at 01/10/10, here's the recipe and brewing numbers:
-Batch size = 5gals. Boiled volume = 7.5 gals.
- 8# Gambrinus wheat malt
- 1# Briess Munich 20 Malt
- 1# Gambrinus Vienna Malt
- 1 # Special B
- 2oz Chocolate Malt
- 2# Gambrinus Pilsner Malt
- 1# Flaked wheat
- 0.2oz Columbus hops boiled for 60min
- 1oz Willamette hops boiled for 60min
- 1 tsp irish moss boiled for 20min
Mashed for 60min at 157ºF and currently fermenting at 62ºF. This yeast generates lots of CO2, so be aware and make sure your fermenter has plenty of head space. After 2 days, gravity is at 1.038 and going strong, dropping about 14 points a day.
Click HERE for the review of this batch.