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**BigB** · 04-09-2010, 10:14 PM

Recipe Type: Partial Mash
Yeast: Wyeast 3068 Weinhenstephan Weizen
Yeast Starter: 1L
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.014
IBU: 13
Boiling Time (Minutes): 60
Color: 18
Primary Fermentation (# of Days & Temp): 21 days @ 68F
Additional Fermentation: Bottle 21 days @ 68F
Tasting Notes: Very similar to the original Erdinger Dark Hefe

This beer is really close to the Erdinger Dark. It has a nice clean taste similar to the original. You will note in the ingredients that I used some Glacier hops... that was a bit of an experiment, but another .5-.75 oz of Hallertauer would be more appropriate for the style. However, side by side, I have trouble tasting the difference between the original Erdinger and my version. But to be fair, I also didn't do a side-by-side until mine had conditioned for 5 weeks.

3.00 lb Wheat Dry Extract (8.0 SRM) Dry Extract 37.21 %
2.25 lb Wheat Malt, Dark (9.0 SRM) Grain 27.91 %
2.00 lb Munich Malt - 10L (10.0 SRM) Grain 24.81 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 6.20 %
0.25 lb Chocolate Malt (350.0 SRM) Grain 3.10 %
0.06 lb Black (Patent) Malt (500.0 SRM) Grain 0.78 %
1.00 oz Hallertauer [3.80 %] (60 min) Hops 10.3 IBU
0.50 oz Glacier [5.60 %] (10 min) Hops 2.8 IBU
1 Pkgs Weihenstephan Weizen (Wyeast Labs #3068) Yeast-Wheat

Mashed for 60 minutes at 154 in 2 gallons. Sparge for 10 minutes in 2 gallons at 170. Used 4.5 oz corn sugar for priming.

Gremlyn · 04-09-2010, 10:46 PM

Decent looking recipe, but I am curious as to why you used Carapils with that much wheat. You should be able to get all the body and head retention you can handle from a wheat beer without anything extra. Mashing a little higher, 154-156, should give you good body to the beer. What did you mash at, btw?

**BigB** · 04-09-2010, 10:50 PM

Quote:

Originally Posted by Gremlyn1

Decent looking recipe, but I am curious as to why you used Carapils with that much wheat. You should be able to get all the body and head retention you can handle from a wheat beer without anything extra. Mashing a little higher, 154-156, should give you good body to the beer. What did you mash at, btw?

You are right, I could have done without the carapils... I honestly cannot remember why I threw it in to begin with. As you pointed out, the beer has plenty of body. In retrospect, I think I would probably eliminate the carapils and increase the munich slightly to keep the OG close. I mashed at 154- I edited the original post to reflect that.