Erdinger Dunkle (Dunkelweizen) Clone

[deuc224]

Use a different yeast to lower attenuation?
WB-06 is 86-90% attenuation. Something like Lallemand Munich Classic is more like 75% and will land you right in the middle of the target FG.

-Edit

Okay just saw the date on the OP...ignore me

Still will try the ones you suggested, thanks man

 

[deuc224]

I don't think it's traditional, but I've had some good luck with Xweizens (hefeweizen, dunkelweizen, roggenbier, weizenbock, roggenbock) using a mixture of malted and unmalted wheat (or rye). My last dunkelweizen was ~40% wheat malt, ~20% pils, ~20% Munich, ~10% wheat flakes, and the rest Carafa and chocolate.

Im gonna follow this one on the next brew and see how it comes out. Seriously having a hard time getting this one down.

 

[deuc224]

Bumpity