I've never brewed a Dunkelweizen (and technically this isn't one either), but I do enjoy drinking them. So, at the very least, here's a dark wheat beer. I didn't feel like forking over the cash for the Munich malt, so this won't taste very authentic. At least it uses real German dark wheat malt and Belgian chocolate malt.
Anticipated OG: 1.054 Anticipated SRM: 17.2 ( ) Anticipated IBU: 16.5 Brew date: February 6, 2010 Original gravity: 1.049 Days in primary: 32 days Days in secondary: [none] Target final gravity: 1.012 Actual final gravity: [unknown] Bottling date: March 10, 2010 Target ABV: 4.9% Actual ABV: [unknown] Grain/Extract/Sugar % Amount Name Origin Potential SRM 57.8 6.00 lbs. Dark Wheat Malt Germany 1.039 8 38.6 4.00 lbs. Pale Malt(2-row) America 1.036 2 3.6 0.38 lbs. Chocolate Malt Belgium 1.030 325 Potential represented as SG per pound per gallon. Hops Amount Name Form Alpha IBU Boil Time 1.25 oz. Saaz (US) Whole 3.00 16.5 60 min Yeast WYeast 3638 Bavarian Wheat Water Profile Profile: Bethesda MD (with 0.3g/gal chalk added) Calcium(Ca): 75.0 ppm Magnesium(Mg): 9.3 ppm Sodium(Na): 19.5 ppm Sulfate(SO4): 44.0 ppm Chloride(Cl): 39.5 ppm biCarbonate(HCO3): 148.0 ppm pH: 7.40 Mash Schedule