Description:
DUNKELWEIZENDOPPELBOCK

Recipe:
Malt and Grain:
17 lb Wheat
4.5 lb Munich
2.5 lb Hugh Baird 2-row
2.5 lb Vienna
2.5 lb Pilsner
2 lb caramel 60L
1 lb chocolate
1 lb wheat flakes

Hops:
1 oz hallertauer mittlefrueh (first wort)
1 oz hallertauer mittlefrueh (boil start)
1 oz hallertauer mittlefrueh (boil end -15min)

Yeast:
Wyeast #3333 (small smack-pack)
Wyeast #3068 (tube)

room temp fermentation (65-75F)

Get the *Organic Ingredients* from Seven Bridges Cooperative