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Ingredients
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Ingredients for Brewing ERDINGER
Method
Brewing Directions for ERDINGER
- 1
Mashing
In a large brew kettle, heat 6 liters of water to 65°C (149°F). Add the pale malt and wheat malt, stirring well. Maintain this temperature for 60 minutes.
- 2
Lautering
After mashing, raise the temperature to 75°C (167°F) and hold for 10 minutes. Then, drain the wort into a clean kettle.
- 3
Boiling
Bring the wort to a boil and add the Hallertau hops. Boil for 60 minutes.
- 4
Cooling
After boiling, cool the wort rapidly to approximately 20°C (68°F) using a wort chiller.
- 5
Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the yeast and seal the vessel with an airlock. Allow fermentation to occur for 1-2 weeks at 20°C (68°F).
- 6
Bottling
Once fermentation is complete, dissolve priming sugar in a small amount of water and add it to the beer. Bottle the beer and cap securely.
- 7
Conditioning
Allow the bottles to condition for 2-3 weeks at room temperature before chilling and serving.
