Erdinger Dunkle (Dunkelweizen) Clone

[deuc224]

Tried the dunkel and its only about 60% there, missing the sweetness and breadiness of the original. This one is closer than ive been before so ill keep trying it until i get it but this isnt it, the chocolate malt is spot on with the flavor instead of the carafa 2 i used, maybe some caramel malt 120 would give it a little help. Onward with the journey.

 

[mtom1991]

Tried the dunkel and its only about 60% there, missing the sweetness and breadiness of the original. This one is closer than ive been before so ill keep trying it until i get it but this isnt it, the chocolate malt is spot on with the flavor instead of the carafa 2 i used, maybe some caramel malt 120 would give it a little help. Onward with the journey.

I have tried mine after it’s had 8 weeks bottle conditioning and it seems pretty good. I have ordered some Erdinger to try it side by side (drank all the ones I ordered when I brewed it )

 

[mtom1991]

Had chance for my first proper sample and think it is close.

There’s a hint of a flavour that I can’t put my finger on but I suspect this was from the initial fermentation temp f**k up, it’s not unpleasant though.

Will be brewing this again at some point this year but substituting the Malt Extract out as I now have the equipment for All Grain.

 

[deuc224]

Mtom, at day 10 the beer was really really good. But its off of erdinger a bit. I will brew this with a few mods next time and post them up, im definitely gonna kick this keg soon lol.

 

[mtom1991]

Mtom, at day 10 the beer was really really good. But its off of erdinger a bit. I will brew this with a few mods next time and post them up, im definitely gonna kick this keg soon lol.

What changes are you going to make next time ?

Im going to start looking at converting my recipe to all grain soon, but got a few beers planned before i do the Dunkel again

 

[deuc224]

What changes are you going to make next time ?

Im going to start looking at converting my recipe to all grain soon, but got a few beers planned before i do the Dunkel again

Getting back to this, im gonna use some dark wheat I have and some caramel 120, maybe mash at higher temps to give it some more body. Im not giving up on this one just yet lol.

 

[mashpaddled]

Not an expert on this beer but I would be surprised if American malts are used in the recipe. It is probable that they are using German malts in this beer. I would guess the recipe to be pilsner, wheat, munich, one of the caramunich and a little carafa for color. You also need more wheat. Carafa in small amounts will add fruit flavors along with caramunich. Munich and more wheat will help with the breadiness you seem to lack.

 

[deuc224]

Not an expert on this beer but I would be surprised if American malts are used in the recipe. It is probable that they are using German malts in this beer. I would guess the recipe to be pilsner, wheat, munich, one of the caramunich and a little carafa for color. You also need more wheat. Carafa in small amounts will add fruit flavors along with caramunich. Munich and more wheat will help with the breadiness you seem to lack.

After all this time , its time for this to be conquered. Im subbing out the pils for munich. Going to be:

4 lbs munich
4 lbs Wheat
1 lb melanoidin
5 oz chocolate

Mashed at 154 and using wlp 320 or 380 yeast. Havent decided yet but ill do it this weekend cuz erdinger dunkel is impossible to find now.

 

[HM-2]

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

 

[AlexKay]

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.

 

[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