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Casual Dunkelweizen

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CATEGORY CUISINE TAG YIELD
German Breads, Muffins & r 1 Servings

INGREDIENTS

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

INSTRUCTIONS

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

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