We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Erma's Disco Elixer II

back to search Back to Search  Style Details 

Erma's Disco Elixer II

back to search Back to Search  Style Details 

Beer Style: American Wheat or Rye Beer  (6D)
Recipe Type: all-grain
Yield: 5.5 US gallons

American Wheat or Rye Beer
Beer Color


This is for the 2012 Homebrewer's Ball. Pretty decent beer. Goldish organge color. Medium body with a slightly sweet flavor, creamy. Must be the honey and vienna malt. The orange flavor has completly faded in the secondary. Very little hop bitterness. Probably both lost with the addition of gelatin. Acid malt completly undetectable. Pretty decent beer overall. We'll see how it's received. I think it received a fair number of compliments at the event. Do again but skip the dextrose and use the WL320 American Hefe instead. Not as good as Erma III.


  • 5 lbs 4.0 oz - White Wheat Malt (2.4 SRM) (Grain)
  • 4 lbs 4.0 oz - Pale Malt (2 Row) US (2.0 SRM) (Grain)
  • 1 lbs - Vienna Malt (3.5 SRM) (Grain)
  • 3.0 oz - Acid Malt (3.0 SRM) (Grain)
  • 0.5 oz - Cascade [8.9%] - Boil 60 min (Hops)
  • 0.6 oz - Citra [15.6%] - Boil 5 min (Hops)
  • 0.50 oz - Orange Peel, Sweet (Boil 5 min) (Misc)
  • 1 pkgs - German Ale/Kolsch (White Labs #WLP029) (Yeast)
  • 12.0 oz - Honey (1.0 SRM) (Grain)
  • 4.00 oz - Malto-Dextrine (Secondary 0 min) (Misc)

Additional Instructions

Boil: 90 Minutes

Beer Profile

Original Gravity: 1.056 (13.7° P)
Final Gravity: 1.010 SG (2.7° P)
Alcohol by Vol: 6.0%
Color SRM: 4.3  Color Sample 
Bitterness IBU: 23.1
Recipe Type: all-grain
Yield: 5.50 US Gallons

Click to Print Recipe Source: