Arabian Nights Dunkelweizen



 5   lbs  Wheat malt (german)

 4   lbs  Pale ale malt (belgian)

 1   lb   Munich Malt

 4   oz   Caramunich Malt (72L)

 1.5 oz   Chocolate Malt

 1   oz   EKG (4.7% AA) 90 min

 .5  oz   Saaz (3.5% AA) 45 min

 .5  oz   Saaz (3.5% AA) 15 min

          WYeast Weinstephan yeast

          Irish Moss



 Single infusion mash.  Mashed in 10.75 qts at 168F.  Temp settled at

~152F.  Mashed for 1.5 hrs.  Recirculated 2 qts to get clear wort.

First runnings were approx 1.080.  Sparged to collect approx 7 gal in

three vessels.  Initially planned on a decoction mash but got lazy

after grinding grain.



 Boiled two kettles for approx 1.5 hrs., adding wort from third as

evaporation allowed.  Got a good hot break once, but further additions

of extra wort just increased cloudiness; will have to fine this one

heavily.  Hops were added as per the above schedule, except the second

addition was boiled for only 30 minutes.  Should have had protein rest

~122F?



 Chilled and transferred 5.5 - 6.0 gal to fermenter.  Total time, from

grinding to pitching, 7 hrs.