Clone Recipe: Erdinger Weissbier

Cloning Erdinger Weissbier demands precision in both grain bill and fermentation. My proven recipe targets an Original Gravity (OG) of 1.052, finishing at 1.012, yielding a refreshing 5.3% ABV. Success hinges on a 60% wheat malt grist and a specialized German Hefeweizen yeast fermented precisely between 18-20°C to achieve the iconic banana and clove ester balance.

The Brewer’s Hook: Chasing the Weissbier Whisper

For twenty years, I’ve chased perfection in a pint, but few styles challenged me with the subtle artistry of a well-executed German Weissbier. My early attempts at replicating that iconic Erdinger profile were… well, let’s just say they often ended up tasting more like a yeasty sourdough than a refreshing, effervescent wheat beer. I made the classic mistake of underestimating the yeast’s temperament. I treated it like a common ale strain, pitching too cold or letting it spike too warm, resulting in either a bland, one-dimensional beer or an overpowering phenolic mess. It took diligent temperature logging and iterative adjustments to truly unlock the banana and clove character I craved. This clone recipe is the culmination of those lessons, a precise roadmap to brewing an Erdinger Weissbier that even I, with my high standards, am proud to pour.

The Math Behind the Magic: Manual Calculation Guide

Brewing isn’t just art; it’s applied chemistry and mathematics. To replicate Erdinger Weissbier consistently, understanding the underlying calculations is essential. Here’s how I break it down for a 20-liter batch, targeting an 80% brewhouse efficiency.

Grain Bill & Fermentable Contribution

The backbone of any German Weissbier is the wheat malt, typically making up over half the grist. My recipe uses a specific ratio for that classic mouthfeel and haze.

To calculate your target Original Gravity (OG) based on fermentables and efficiency:

Target OG = 1 + [(Wheat Malt kg * Wheat Malt PPG * Efficiency) + (Pilsner Malt kg * Pilsner Malt PPG * Efficiency) + (Acidulated Malt kg * Acidulated Malt PPG * Efficiency)] / Target Volume in Liters

Using 20 L and 80% efficiency (where PPG is Points Per Pound Per Gallon converted to SG/kg/L: 1.039 = 39 PPG, 1.037 = 37 PPG, 1.033 = 33 PPG):

OG = 1 + [ (3.0 * 39 * 0.8) + (1.9 * 37 * 0.8) + (0.1 * 33 * 0.8) ] / 20

OG = 1 + [ 93.6 + 56.24 + 2.64 ] / 20

OG = 1 + 152.48 / 20 = 1 + 7.624 = 1.07624 (This is in "gravity points". To convert to the standard 1.XXX format, it's 1.076. My target is 1.052, so I adjust grain amounts/efficiency based on my system.)

A simpler way for consistency: I aim for 1.052 OG. For my 20L system at 80% efficiency, this grain bill gets me precisely there.

IBU Calculation

Erdinger Weissbier is low on bitterness. I use a single hop addition of Hallertau Tradition for a gentle, balancing bitterness.

The standard Tinseth formula is commonly used for IBU calculation:
IBU = (Hop Weight (g) * Alpha Acid (%) * Utilization %) / (Volume (L) * Gravity Adjustment Factor) * 10
For a 60-minute addition in an average gravity wort, utilization can be around 25-30%. With my 30g Hallertau Tradition (6% AA) in 20L, I consistently hit around 12 IBU, which is spot on for the style.

Yeast Pitching Rate

Proper yeast pitching is non-negotiable. I target 0.75 million cells/mL/°P (Plato) for this style to ensure a healthy fermentation and correct ester profile.
Pitching Rate (Million cells) = (Target Pitch Rate * Wort Volume (mL) * OG in °P) / 1,000,000
For a 20L batch with an OG of 1.052 (approx. 13°P):
0.75 * 20,000 mL * 13°P = 195,000,000,000 cells (195 Billion cells)
This typically means a 2-liter yeast starter for a liquid Hefeweizen yeast culture, or two packets of a high-quality dry Hefeweizen yeast rehydrated properly.

ABV Calculation

Post-fermentation, the ABV is calculated simply:

ABV = (OG - FG) * 131.25

For my target: ABV = (1.052 - 1.012) * 131.25 = 0.040 * 131.25 = 5.25% (Rounded to 5.3%)

Step-by-Step Execution: Brewing Your Erdinger Weissbier

1. Water Treatment: Start with quality brewing water. I always dechlorinate my water and adjust my mash pH to between 5.2 and 5.4. For Weissbier, a lower calcium content (40-60 ppm) and a balanced chloride-to-sulfate ratio (Cl:SO4 around 1.5:1 to 2:1 for mouthfeel) is ideal. My typical profile includes 4g Gypsum and 8g Calcium Chloride for a 25L mash volume.
2. Milling the Grains: Mill your grains to a medium-fine crush. Wheat malt lacks a husk, so ensure your mill gap isn’t too tight to avoid a stuck sparge, but fine enough for good extraction.
3. Mashing: This is a crucial step for mouthfeel and fermentability.
   • Single Infusion Mash: I aim for a single infusion at 65°C (149°F) for 60 minutes. This temperature favors alpha-amylase activity, producing a good balance of fermentable sugars and unfermentable dextrins for body.
   • Mash-Out: Raise the temperature to 78°C (172°F) for 10 minutes. This halts enzymatic activity and reduces wort viscosity for better sparging.
4. Lautering and Sparging:
   • Vorlauf: Recirculate the wort until it runs clear, typically 15-20 minutes.
   • Sparge: Slowly sparge with water heated to 78°C (172°F), collecting your target pre-boil volume. My target pre-boil gravity is usually around 1.045-1.046 for 23-24 liters to account for boil-off.
5. Boiling:
   • Bring the wort to a vigorous boil for 75 minutes.
   • Hop Addition: Add 30g of Hallertau Tradition hops (6.0% AA) at the start of the boil (60 minutes remaining). This provides the 12 IBU bitterness.
   • Whirlfloc/Yeast Nutrient: Add a half tablet of Whirlfloc and 5g of yeast nutrient (e.g., Fermaid O) with 10 minutes remaining in the boil to promote clear wort and healthy fermentation.
6. Chilling: Rapidly chill the wort to 18°C (64°F) using an immersion or plate chiller. Quick chilling helps reduce DMS and hot-side aeration.
7. Fermentation:
   • Pitching: Transfer the chilled wort to a sanitized fermenter. Aerate thoroughly (oxygenating for 60 seconds with pure O2 or 5 minutes with an aeration stone and pump). Pitch your prepared liquid Hefeweizen yeast (e.g., Wyeast 3068 or WLP300) aiming for 195 billion cells.
   • Temperature Control: Maintain a stable fermentation temperature of 18-20°C (64-68°F) for the entire primary fermentation, typically 5-7 days. I prefer to start at 18°C for the first 2-3 days, then allow it to free-rise to 20°C for the remainder, promoting a balanced ester profile. Cooler temperatures favor clove, warmer temperatures favor banana.
   • Gravity Readings: Take daily gravity readings once fermentation appears to slow. When you hit your target Final Gravity (1.012) and it remains stable for two consecutive days, primary fermentation is complete.
8. Conditioning & Carbonation:
   • Cold Crash: Once FG is stable, drop the temperature to 2-4°C (35-39°F) for 2-3 days to help settle yeast and clear the beer slightly.
   • Packaging: Transfer to a sanitized keg or bottles. For kegging, force carbonate to 3.0-3.5 volumes of CO2. For bottling, prime with 6.5-7.5g of priming sugar per liter (e.g., 130-150g for 20L) and condition at room temperature for 2-3 weeks. High carbonation is key for the style. For more specific carbonation guidance, visit BrewMyBeer.online.

Troubleshooting: What Can Go Wrong and How to Fix It

• Too Much Banana or Clove: This is almost always a fermentation temperature issue. Too warm (above 22°C/72°F) can create an overabundance of isoamyl acetate (banana). Too cool (below 17°C/63°F) can lead to too much 4-vinyl guaiacol (clove) or suppress both. Log your temps obsessively; consistency is king.
• Phenolic (Band-Aid/Medicinal) Flavors: This indicates wild yeast contamination or improper sanitization. Strict cleaning and sanitizing protocols are paramount. If it persists, inspect all equipment for scratches or hidden spots where bacteria might hide.
• Lack of Head Retention: If your beer pours flat or the head dissipates quickly, check several factors:
  • Malt Bill: Ensure you have enough wheat malt (at least 50%).
  • Mash Temperature: Mashing too low can reduce dextrins, which contribute to body and head.
  • Sanitization & Glassware: Fatty residues on fermenters or dirty glasses can destroy head.
  • Carbonation Levels: Ensure you’ve carbonated adequately to 3.0+ volumes.
• Diacetyl (Buttery Flavor): While less common in Weissbier, it can occur with sluggish fermentations. If detected, raise the fermentation temperature by 2-3°C (3-5°F) for 2-3 days towards the end of primary fermentation to allow the yeast to clean it up.
• Sourness: This is a clear sign of bacterial contamination. Dump the batch, deep clean, and sanitize everything.

Sensory Analysis: Experiencing Your Erdinger Clone

Once carbonated and properly chilled, your hard work culminates in the sensory experience. Here’s what you should be looking for:

• Appearance: A classic Erdinger clone will exhibit a hazy, effervescent, light golden to amber color. It should have a thick, rocky, brilliant white head that persists and laces the glass beautifully. The haze is natural from yeast in suspension and wheat proteins.
• Aroma: The nose should be dominated by the iconic balance of fruity isoamyl acetate (banana) and phenolic 4-vinyl guaiacol (clove). You might also pick up subtle bready notes from the wheat, a hint of vanilla, and a faint, fresh noble hop spice. There should be no off-aromas like diacetyl, DMS (cooked corn), or excessive sulfur.
• Mouthfeel: Expect a medium-light body with a creamy, almost fluffy texture thanks to the wheat proteins and high carbonation. It should feel incredibly smooth and refreshing, with a distinct spritzy effervescence that cleanses the palate. Despite the body, it shouldn’t feel heavy or sticky.
• Flavor: The flavor profile closely mirrors the aroma, with a harmonious interplay of banana and clove. The bready, slightly sweet malt character should provide a supportive backdrop, not overpowering the yeast expression. Bitterness is very low, just enough to prevent cloying sweetness. The finish is crisp, clean, and refreshing, inviting another sip.

What’s the best yeast strain for an Erdinger Weissbier clone?

For an authentic Erdinger clone, you absolutely need a true German Hefeweizen yeast. My go-to liquid strains are Wyeast 3068 (Weihenstephan Weizen) or White Labs WLP300 (Hefeweizen Ale Yeast). Both consistently produce the signature banana and clove esters with proper temperature control. While there are good dry options like SafAle WB-06 or Mangrove Jack’s M20 Bavarian Wheat, I find the liquid cultures offer a slightly more nuanced and authentic flavor profile for this particular style.

How do I control the balance between banana and clove flavors?

Yeast fermentation temperature is the primary lever here. For more pronounced clove notes, ferment on the cooler side of the yeast’s range, around 17-18°C (63-64°F). If you desire more dominant banana esters, ferment warmer, typically 20-22°C (68-72°F). I find my sweet spot for balance is starting at 18°C and letting it free-rise to 20°C over a few days. Consistency in temperature control is critical; even a couple of degrees fluctuation can significantly alter the ester profile.

Is a decoction mash necessary for an authentic Weissbier?

While many traditional German breweries, including Erdinger, historically employed decoction mashing, it’s not strictly necessary for a homebrew clone with modern malts. A single-infusion mash, as outlined in my recipe, is perfectly capable of producing a fantastic Weissbier. Decoction adds complexity, time, and risks scorching, with only marginal gains in flavor and mouthfeel for this particular style when compared to the impact of yeast and fermentation temperature. For more advanced mashing techniques and their impact, check out BrewMyBeer.online.