DunkelWeizen + Cucumber Ginger Weizen

Ingredients:

• 2 cans (6.6 Lbs) Liquid Wheat Malt Extract
• 1 Lb Crystal Malt 60°L
• 1 Lb Belgian Aromatic Malt
• 3/4 oz Tettnang Hop pellets for bittering (60 min)
• 1/4 oz Tettnang Hop Pellets for aroma (15 min)
• 1/2 tsp Irish Moss for clarity? (because I have a lot) (15 min)
• Fermentis Dry Wheat Yeast

Mash with the Crystal and Belgian Malts with a protein rest at 120F for 30 minutes, and saccarification rests at 150F and 158F for 10 or so minutes each.

Sparge the grains and add the liquid malt extract to the wort. Bring to a boil and add the bittering hops. Boil for 45 minutes and add the aroma hops and the irish moss. Boil for a further 15 minutes. Cool the wort and pour it into your fermentor. Top up to 5 gallons (if necessary). Once the wort is at the proper temperature pitch the rehydrated yeast. I pitched this batch at 80F, a little high but still safe.

As an experiment, once the beer was fermenting away farily decently I drew off 1 gallon of it into a seperate fermentor that also had added to it about 1 Lb of skinned and pulverized cucumber and about a half oz of grated ginger root. We’ll see how that turns out.

Update: The cucumber fermented batch went sour on me, after a week it smelled like pickelweizen so I dumped it.