SUBMITTED BY DANIEL TATMAN

• 6 lbs Dark Malt extract


• 3 lbs Wheat extract


• 1/2 lbs debittered barley crystals


• 1/2 lbs chocolate barley crystals


• 1/2 ounce saaz hops bittering


• 1/2 ounce Mt. Hood hops flavor


• 1 oz Mt. Hood for dry hopping


• German Weiss yeast

In 2 Gallons water bring crystals in a seep bag to a boil, reduce heat to simmer for 20 minutes. Remove crystals, add extract and bittering hops and bring to a boil, let boil for 45 to 60 minutes. With 5 minutes left add flavor hops. Cool, then add to remaining water making 5 gals. Cool to at least 78F and then pitch yeast. After 7 or 8 days move to second fermenter for 2 weeks. After the first week add 1 ounce of Mt Hood to second fermenter for dry hop. Bottle and enjoy! OG 1.060 - 1.070 FG 1.016 - 1.026

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