"Similar to a Hefeweizen, these southern Germany wheat beers are brewed as darker versions (Dunkel means "dark") with deliciously complex malts and a low balancing bitterness. Most are brown and murky (from the yeast). The usual clove and fruity (banana) characters will be present, some may even taste like banana bread." as described by Beer Advocate. Beer Judge Certification Program explains the history for style 15B: Dunkelweizen "Old fashioned Bavarian wheat beer was often dark. In the 1950's and 1960's, wheat beer did not have a youthful image, since most older people drank them for their health-giving qualities. Today, the lighter hefeweizen is more common"

My grist bill today consists of Munich malt, wheat malt, crystal 60, and Special B malt. Doing a step mash because of the large proportion of wheat malt in the grist. I find the protein rest helps the runoff further down stream, helping to prevent a stuck runoff. As well as insure conversion in a wheat based beer. This wheat beer is hopped with whole leaf glacier hops. Yeast being used is Safbrew WB-06.

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