anyone got a good recipe for a erdinger style drink!

[alfie09]

hello all i tried hoegarrden and thats is the vilest beer i ever tasted in my entire life will never drink it again, but on the other hand i tried some erdinger and its very tasty as anyone got a recipe thats close to it?

[DarloDave]

50% pils malt
50% wheat

15-20 IBUs Hallertau

WLP 300

should get you practically there.

[coatesg]

Ferment at 18C for the WLP300. Don't let it go higher than that. Pitch a good size starter. Prepare for a yeast explosion

[floydmeddler]

Using WLP300 will make it taste more like Weihenstephan which is even nicer!

With regards to temp, 18c will give you more clove phenols. I don't have cold temp control so fermented at 23c/24c and got loads of banana esters which I was very worried about. Turned out absolutely delicious though so I've brewed another... well Dunkelweizen.

Look forward to fermenting at 18c in the winter but am very happy with banana!

[coatesg]

Though there is much more to it than just the temperature - pitching rate, yeast health and aeration play a part in how much ester production takes place. Many people don't like too much banana, though if it's your thing, then playing with temperature is one way of forcing that side of the balance.

[alfie09]

cheers all as long as it tastes nothing like a hoegarrden then it will taste ok

[coatesg]

Shouldn't do - that's brewed with a Wit yeast (and generally a lot of unmalted wheat) whereas this is a German style Weizen

[Deebee]

50% pils malt
50% wheat

15-20 IBUs Hallertau

WLP 300

should get you practically there.

Would this be all early hops? Or would there be a late 15 minute addition?

[Swiller]

Paulaner Hefe-Weizen




Paulaner Brauerei, Munich, Germany




This Bavarian-style unfiltered hefe-weizen has an off-white head and a light golden color. The sweet malt aroma leads into a smooth blend of sweetness and wheat flavor with a semi-dry aftertaste. This highly carbonated wheat beer is crisp and refreshing.





Yield: 5 US gallons (18.9 L)




Final gravity: 1.011-1.012




SRM 4-5





Original gravity: 1.053-1.054




IBU 10




5.4% alcohol by volume







Crush and steep in ½ gallon (1.9 L) 150°F (65.5°C) water for 20 minutes:




4 oz. (113 g) German Munich malt




Alternate Methods





Mini-mash Method: Mash 2 lb. (.9 kg) German wheat malt, 1.5 lb. (.68 kg) German 2-row lager malt and the specialty grain at 150°F (65.5°C) for 90 minutes. Then follow the extract recipe omitting 2.25 lb. (1 kg) wheat DME at the beginning of the boil.





All-grain Method: Mash 5.25 lb. (2.4 kg) German wheat malt and 4.75 lb. (2.2 kg) Belgian 2-row pale malt with the specialty grain at 150°F (65.5°C) for 90 minutes. Add 2 HBU (33% less than the extract recipe) of bittering hops for 90 minutes of the boil.






Strain the grain water into your brew pot. Sparge the grains with ½ gallon (1.9 L) water at 150°F (65.5°C). Add water to the brew pot for 1.5 gallons (5.7 L) total volume. Bring the water to a boil, remove the pot from the stove, and add:




6 lb. (2.7 kg) wheat DME (55% wheat, 45% barley)
1 oz. (28 g) German Hallertau Hersbrucker @ 3% AA
(3 HBU) (bittering hop)




Add water until total volume in the brew pot is 2.5 gallons (9 L). Boil for 60 minutes, remove pot from the stove, and cool for 15 minutes. Strain the cooled wort into the primary fermenter and add cold water to obtain 5 gallons (18.9 L). When the wort temperature is under 80°F (26.6°C), pitch your yeast.




1st choice: Wyeast's 3056 Bavarian wheat yeast
(Ferment at 68-72°F [20-22°C])
2nd choice: Wyeast's 3333 German wheat yeast
(Ferment at 68-72°F [20-22°C])




Ferment in the primary fermenter 5-7 days or until fermentation slows, then siphon into the secondary fermenter. Bottle when fermentation is complete with:




1¼ cup (300 ml) M&F wheat DME