Bu reçete hefeweizenle başlayıp belgian weise oradan da dunkel weise döndü. inşallah daha dönmeden bunu kaynatırım 
TT#20 DunkelW
Dunkles Weissbier
5.0% / 12.4 °P
75.7% efficiency
Batch Volume: 12 L
Boil Time: 60 min
Mash Water: 11 L
Sparge Water: 6.87 L
Total Water: 17.87 L
Boil Volume: 16.54 L
Pre-Boil Gravity: 1.041
Vitals
Original Gravity: 1.050
Final Gravity: 1.012
IBU (Tinseth): 15
BU/GU: 0.31
Color: 28.5 EBC
Mash
Temperature — 40 °C — 10 min
Temperature — 55 °C — 10 min
Decoction — 63 °C — 30 min
Temperature — 70 °C — 30 min
Temperature — 77 °C — 15 min
Malts (2.49 kg)
1.4 kg (56.2%) — Thracian Wheat Malt — Grain — 4 EBC
400 g (16.1%) — Thracian Munich Dark — Grain — 25 EBC
400 g (16.1%) — Thracian Pilsen Malt — Grain — 4 EBC
120 g (4.8%) — Weyermann Melanoidin — Grain — 59 EBC
70 g (2.8%) — Weyermann Caramunich II — Grain — 124 EBC
50 g (2%) — Castle Malting Chateau Cara Gold — Grain — 120 EBC
50 g (2%) — Castle Malting Chateau Chocolat — Grain — 900 EBC
Hops (29 g)
9 g (9 IBU) — Hallertauer Mittelfrueh (BM) 4.5% — Boil — 60 min
20 g (7 IBU) — Hallertauer Mittelfrueh (BM) 4.5% — Boil — 10 min
Miscs
1.1 g — Calcium Chloride (CaCl2) — Mash
1.6 g — Canning Salt (NaCl) — Mash
2.5 g — Epsom Salt (MgSO4) — Mash
1.2 g — Gypsum (CaSO4) — Mash
3 ml — Lactic Acid 80% — Mash
Yeast
5 ml — Mangrove Jack’s M21 Belgian Wit 76.5%
Fermentation
Primary — 24 °C — 14 days
