Erdinger Pikantus Dunkler Weizenbock recipe

[Trough Lolly]

G'day all,
There have been a few threads recently on german wheat beers, including dunkels etc. I mentioned that I've been working on a clone recipe for the fabulous Pikantus from Erdinger, so, here it is:

Trough Lolly's Pikantus Clone


All calcs from Promash
Batch Size = 22L
OG 1.072 (70% efficiency)
EBC 60.6
IBU 25.2

60 minute 63C mash (Optional: do a 30min 55C protein rest with the wheat before the main mash):
4kg Weyermann Wheat
2kg Weyermann Pilsener malt
300g Weyermann Munich I
300g Weyermann Cararoma
200g Weyermann Caramunich I
100g Choc Wheat
100g Roasted Wheat

90 minute boil:
36g Tettnanger Pellets (4.5% A/A) for 90 mins
26g Tettnanger Pellets for 10 mins

WLP300 yeast or Wyeast 3068 - make a basic clean wheat beer first and repitch the Pikantus wort onto the fresh slurry to get decent attenuation - keep the wort under 19C to avoid excessive esters and bananas in the final product. You should try for a sub 1.015 FG. Best served after at least 4 weeks bulk conditioning.

Cheers,
TL

EDIT: Broken link fixed to point to a new image by Oliver.

[James L]

Jesus that picture makes me want to have a beer right now.... Thats the only Erdinger i dont have in the fridge at the moment.....

I made a dunkel from bits and pieces of DFTs pikantus recipe he put on the weizenbock post that i started, and it is a pretty darn good beer.... I look forward to making this one too...

Thanks

[gregb]

I gotta get a bigger mash tun.

Cheers,
Greg

[DarkFaerytale]

*droooool*


thanks TL your a legend

-Phill

[DarkFaerytale]

63c mash TL? i'v not done one that low befor, i'm assuming to make more fermentable sugers and a lower final gravity?

-Phill

[DarkFaerytale]

god, come this time next year i'm gonna be in weizenbock heaven.

can't wait

-Phill

[OldBugman]

Darth Weizen

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 21.50 Wort Size (L): 21.50
Total Grain (kg): 7.18
Anticipated OG: 1.080 Plato: 19.27
Anticipated SRM: 14.6
Anticipated IBU: 28.1
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
55.7 4.00 kg. Wheat Malt Germany 1.039 2
21.7 1.56 kg. Pilsener Germany 1.038 2
17.0 1.22 kg. Munich Malt I Germany 1.037 7
3.6 0.26 kg. Caraaroma Germany 1.034 150
1.5 0.11 kg. Melanoidin Malt Germany 1.033 30
0.4 0.03 kg. Chocolate Malt America 1.029 350

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
60.00 g. Hersbrucker Pellet 3.10 24.8 60 min.
30.00 g. Hersbrucker Pellet 3.10 3.3 15 min.


Yeast
-----

White Labs WLP380 Hefeweizen IV Ale


Heres my weizenbock, was done in a 25L mashtun 50,66,70 steps 1.26 2.01 2.37 water to grist ratios.

1.018FG tasting great, only 3L left in keg and a few longnecks for entering comps.

[Trough Lolly]

63c mash TL? i'v not done one that low befor, i'm assuming to make more fermentable sugers and a lower final gravity?

-Phill

Yep! I tend to find that the slightly cooler mash results in a less cloying aftertaste - there's a lot of malt and grain bitterness available and whilst anything up to 66C is fine, mashtemp-wise, I prefer the results I get from a 63C mash. Try both and see which one you prefer!!

Cheers,
TL

[DarkFaerytale]

Try both and see which one you prefer!!

ok, but i'm only making 40 odd leters of weizenbock for science sake!



-Phill

[OldBugman]

The other thing I did.

Rather than pitching onto a yeast cake, heck or a starter, I pitched straight from the whitelabs vial. The intention of this is to stress the yeast and some of the resulting flavours meld well with the size of the beer.

[DarkFaerytale]

i'v heard of people doing the same oldbugman, might have to give that a try as well

-Phill

[Trough Lolly]

The other thing I did.

Rather than pitching onto a yeast cake, heck or a starter, I pitched straight from the whitelabs vial. The intention of this is to stress the yeast and some of the resulting flavours meld well with the size of the beer.

Interesting - and I suppose you'd be using a pretty fresh and healthy vial since there's quite a bit of sugar to ferment. Unfortunately, I don't have access to much in the way of White Labs yeast - but I can get hold of a Wyeast smack pack pretty easily.
What sort of resulting flavours do you get? Are they something other than the banana / estery / clove notes typically found?
Cheers,
TL

[DarkFaerytale]

i deffinatly wouldn't direct pitch into a dunkelwiezen/wiezenbock but i would give it a go in the lower OG hefe that i'd be breeding the yeast in to pitch the darker brews on the slurry

[OldBugman]

Dont get me wrong, in a nice clean style like a dopple bock, I would definatly build up the yeast count. but in the limited research I did, I found some info suggesting stressing the yeast can do some nice things.

Overall I am blown away by this beer and the people I have given it to love it. Including my mates g/f who isnt the biggest beer drinker, but she happily downed a schooner before I told her it was 8.1%. The alchohol notes are very subdued behind the tartness of the wheat combined with a justified bitterness level, the choc grain goes a long way IMO and I was tossing up using some black malt but decided against it. The choc flavours go great.

This is a beer I will be entering into a few comps.

PS

If it wasnt for the need to walk, you could happily sit down and drink schooner after schooner of this beer.

[Trough Lolly]

No worries - the local brewclub meets at the Harmony German club and they have this stuff in their fridge, so I have an additional reason to make it to the monthly meeting.....as long as I'm not driving!!

It's an excellent beer, IMHO, and very deceptive - the taste is so moorish you can easily get hammered without knowing it. Kinda like Belgium in 1939! Ooops, don't mention the war - I did once but I think I got away with it! (apologies to Mr. Python)

They also serve it up in the authentic 500ml Erdinger glasses....pictured here:



Cheers,
TL

[KEG]

It's an excellent beer, IMHO, and very deceptive - the taste is so moorish you can easily get hammered without knowing it. Kinda like Belgium in 1939! Ooops, don't mention the war - I did once but I think I got away with it! (apologies to Mr. Python)

that was john cleese in fawlty towers

[Trough Lolly]

....of course! And I thought I knew a bit about Basil! D'oh!!

[KEG]

SO impressed at you finding a picture

we need a PM function on here to continue these discussions without clogging up threads.. any news from Oliver re. said function?

chris

[warra48]

I brewed this one about 6 weeks ago. Pitched onto the yeastcake of an hefeweizen, and racked after 1 week. It's been in secondary CC since then. I'm ready to bottle it tomorrow. I also have a bottle of the real Erdinger Pikantus to give me a comparison in about 2 weeks.
The Beach Cafe in Port Macquarie have Erdinger hefeweizen and dunkelweizen on tap. Blew away my brother-in-law when I took him there recently, and imbibed in a sample of each. Mind you, he was also rather partial to my own LCPA and SNPA clones.
And OT, we gave my wine cellar a bit of a hammering too. Still, he can return the favour next Feb when Mrs warra and I are tripping to NZ.

[Trough Lolly]

Good one! Regarding the calibration beer, do you think one bottle is enough? Surely a 6 pack would be a more reliable test!!

Having ANY Erdinger on tap is an absolute bonus - big ups to the Beach Cafe!!

One point you may want to note re bottling - don't go too heavy handed on the priming sugars....the yeast will be tired and if you overdo the sugars in order to get a well carbonated beer, the yeast may not have enough viability to do the carbonating job, leaving you with unintended residual sweetness in the flavour profile...

Cheers,
TL