Last year I nailed down my process with an APA and now that is my House APA. I am also working out an Imperial Stout which is in the fermenter right now. This year I want to get a good German beer in my rotation. One that isn't overly complicated - so I'm thinking a Dunkelweizen might be a good choice. I looked around and copied several from various internet sites. Some have a large number of specialty malts but I am looking for something simple and traditional. Here is a base recipe I am working on. https://www.brewersfriend.com/homebrew/recipe/view/754468/house-dunkelweizen-1 I got it from Beer and Brewing web site https://beerandbrewing.com/make-your-best-dunkelweizen/ I changed the base malt amounts a bit to try to get to an OG of ~1.053 Anyone here have experience with a Dunkelweizen that could lend me some tips? Most all of the examples I have seen go for a 90 minute boil and are somewhere in the 1.053 OG ballpark. What should my mash temp look like (I batch sparge in a 10 gallon igloo). Also, does anyone have experience with the WB-06? Fermentation temp? I am leaning more toward clove than banana but I want it balanced with the malt and not a clove/banana bomb . . .