Smoked Dunkelweizen



5 gallons

6.6 lbs Unhopped Wheat Malt Syrup
1 lb 60L Crystal Malt
1/4 lb Light Roasted Barley Malt (Breiss)
½ lb Honey Malt
1/8 lb German Smoked Malt (2oz)
2 oz. Mt. Hood Hops (boiling hops, boil 60 min)
1 oz. Fuggles Hops (finishing hops, boil last 3 min)
½ teaspoon Irish Moss
¾ cup corn sugar for bottling
Imperial A31 Tartan Yeast

original gravity 1.053
final gravity 1.016
alcohol content 4.6%

Steep crushed malted grain in 2 gallons of 150° water (tap water is about 130°) for 30 minutes. Don’t fret the temp too much, relax. Remove the grain from the hot water with a strainer, then bring water to a boil. When boiling starts, remove pot from burner and add 1 cup Malt syrup. Return to a boil, then add boiling hops and boil for 60 minutes. Add Irish Moss for the last 45 minutes of the boil. Add finishing hops for last 3 minutes of the boil. Then add remainder of malt syrup and stir to mix, wait 10 minutes to sanitize. Fill your sanitized carboy with 2 gallons of cold water. Strain the hot wort into the carboy and top off to the 5 gallon mark. Add yeast when beer is less than 78°, and ferment and bottle as ususal.