Chocolate Peanut Butter Dunkelweizen

Brewer: DW/SM
Batch Size: 5.25 gal	Style: Dunkelweizen (15B)
Boil Size: 6.43 gal	Style Guide: BJCP 2008
Color: 14.6 SRM	Equipment: ROBOBREW
Bitterness: 17.6 IBUs	Boil Time: 70 min
Est OG: 1.046 (11.4° P)	Mash Profile: Double Infusion, Medium Body
Est FG: 1.011 SG (2.8° P)	Fermentation: Ale, Two Stage
ABV: 4.6%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
8.82 oz	Rice Hulls (0.0 SRM)	Adjunct	1
5 lbs 8.59 oz	Wheat Malt, Dark (Weyermann) (7.0 SRM)	Grain	2
2 lbs 8.87 oz	Munich 10L (Briess) (10.0 SRM)	Grain	3
13.63 oz	Caramel Vienne 20L (Briess) (20.0 SRM)	Grain	4
3.31 oz	Chocolate (Briess) (350.0 SRM)	Grain	5
0.82 oz	Hallertauer [4.8%] - Boil 60 min	Hops	6
1.00 tsp	Irish Moss (Boil 15 min)	Misc	7
1.00 tsp	Yeast Nutrient (Boil 15 min)	Misc	8
0.41 oz	Hallertauer [4.8%] - Boil 10 min	Hops	9
1.00 items	Clarity Ferm (White Labs) (Primary 0 days)	Misc	10
1.0 pkgs	Hefeweizen Ale (White Labs #WLP300)	Yeast	11
4.00 oz	Cacao Nibs (Secondary 7 days)	Misc	12
8.00 oz	Peanut Butter Extract (Bottling 0 days)	Misc	13

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