I am about to rebrew a dunkelweiss after royally f-ing up the last batch. I brewed a big batch of green apply nastiness and don't want to do that again. Please comment on the recipe and process. This is a BYO recipe. Method BIAB Dunkelweiss 3.75 gallons boil time 90 min OG 1.052, FG 1.014 ABV 5.02 5 pounds Canadian pale wheat 2.5 pounds Munich light 10L 6oz Caramunich III 2oz German Carafa II .75oz domestic hallertau at 60 mins Mash at 154 Water is RO + 1.5 gypsum, 1 Epson, 2.5 calcium chloride, .5 chalk Yeast WLP300, pitch at .75 ale for 137B cells, oxygenate 60seconds with small bubbles, ferment at 62 and rising just after high krausen to 69. Let it sit on the yeast cake for 2 weeks. Maybe gelatin for coldcrash at 40 for a few days. Bottle.