Well, tonight I've finally reopened the brewery. And on tonight's menu, is my home grown Dunkelweizen. It's a bit of a mix in that I've taken some pieces from various recipes and a bit of advice from the local Homebrew Store.
I started out with this recipe
3 Gal - Distilled Water
6 oz - Muntons Crushed Crystal Malt - Lovibond 64.0
4 oz - Weyermann Chocolate Wheat - Lovibond 500/EBC 1000
6.6 lbs- Muntons Wheat Malt Extract (2 Cans)
1 oz - Mt. Hood Hop Pellets - Alpha's at 5.0 - Full Boil, 60 Mins
.7 oz - Mt. Hood Hop Pellets - Alpha's at 3.7 - Final 5 Mins
19 IBU Total
1 Gal Distilled
1 Gal Spring
+ Additional Distilled for 5 Gal after boil loss, spills, etc. - 3 Quarts plus a half cup.
Waste - 3.25 Cups of Wort/Hop Residue/Tube Flush
OG Sample - 1 Cup
Plus I may have overfilled originally by a cup or two.
Wyeast 3056 Bavarian Wheat BL (15Apr08) - I am a bit worried about this as this packet sat in the fridge during a 36 hour power loss, it stayed cool, but not 40's. Unfortunetly I didn't apparently slap hard enough to break the nutrient pack. Lesson learned, final temp of the wort was 74 degree's F.
OG unadjusted is 1.049. Gotta adjust for temp