Weissbier / Erdinger - Beer Recipe - Brewer's Friend

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Weissbier / Erdinger

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Medarius
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Thursday May 10th 2018
1.051
1.013
5.0%
10.7
3.4
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Wheat Malt5 lb Wheat Malt 37 2 52.6%
1 lb American - White Wheat1 lb White Wheat 40 2.8 10.5%
3.50 lb German - Pilsner3.5 lb Pilsner 38 1.6 36.8%
9.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Perle10 g Perle Hops Leaf/Whole 8 Boil 45 min 8.63 50%
5 g German Tettnager5 g German Tettnager Hops Pellet 3.8 Aroma 15 min 1.22 25%
5 g German Mittlefruh5 g German Mittlefruh Hops Pellet 3.6 Aroma 10 min 0.84 25%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bavarian Wheat 3056
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 131 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51.1 3 0 65.5 45.5 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 qt Ferulic rest. Strike water 121 Infusion -- 113 °F 30 min
7 qt Beta Infusion -- 149 °F 15 min
4 qt Add Acid malt at this rest. Pull decoction @ 30min bring to boil for 15 min add back to mash. Decoction -- 158 °F 45 min
6 qt If Decoction skipped bring to mahout with 6 qt boiling Temperature -- 168 °F 10 min
2 gal Sparge -- 170 °F 20 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.38 9.5  
Mash volume with grains 3.14 12.5  
Grain absorption losses -1.19 -4.8  
Remaining sparge water volume (equipment estimates 6.09 g | 24.4 qt) 5.56 22.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 7.94 31.8
Equipment Profile Used: System Default
 
Notes

My research found that erdinger is made with 2 types of wheat.
And the noble hops Perle, Tettnang, and Hallertau MF. Emphasis on flavoring/aroma low bittering.

Dbl decoction method used . My process is too much to enter steps in mash guidelines. Simplified for other viewers.


https://edelstoffquest.files.wordpress.com/2014/05/img_2331.jpg

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  • Last Updated: 2018-11-19 20:08 UTC