Recipe Type: Partial Mash
Yeast: Wyeast 3068 Weinhenstephan Weizen
Yeast Starter: 1L
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.014
Boiling Time (Minutes): 60
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.
I love the sound of an airlock bubbling in the morning. It sounds like.....VICTORY.
Originally Posted by TxBrew
It's now degenerating into nu uh and uh huhs and it no longer serves a point.