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Old 10-09-2012, 02:46 PM   #31
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Glad to hear it Tarks, I'm not too far off from brewing it again myself. Cheers, friend!

-J

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Old 10-09-2012, 03:15 PM   #32
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I've run across and have made this recipe (as well as minor variations of it). Makes a very good Hefe. Few things I would change- body seems a little lighter than franziskaner. I would jack up the mash a degree or 2 For single infusion. Even better yet, I would also employ a decoration mash (min protein rest @ 122, then sacch @ 149-150 and again at 157-ish) and drop the aromatic. The acid malt is key to me as frank has that "twang"- but be careful, a little goes long. Ferment temp is max 65, in fact I try to get it down to 62. Have made several batches and these have given me my best results.
Now the big tip....someone else mentioned it.......do NOT keg this! Bottle it. It will be done in 20 days from brew date (10 days primary, 10 days bottle). I legged this and although good, as it sits in the keg it loses that Hefe "character" and body. The last pint I pulled out of the keg kicked up the yeast (and whatever else settled). Was best glass I poured since the first

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Old 11-15-2012, 12:49 PM   #33
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I'm hoping I can pump a little life in to an older thread. I am looking to make an extract w/ specialty grains clone of Franziskaner. I have tried to adapt the recipe here for extract brewing and I need some pointers.

The recipe is as follows: http://hopville.com/recipe/1661431

Franziskloner #1:

  • 6.6 lbs Breiss Wheat LME
  • 1 lb. Rice Hulls
  • 1 lb. German Pale Malt
  • 2 oz. Acid Malt
  • 4 oz. Aromatic Malt
  • 2 oz. Maltodextrin (15min)
  • 0.5 tsp Yeast Nutrient (15min)
  • Wyeast Weihenstephan Weizen (3068)
  • 0.75 oz. Herbrucker Hops (60min / 3.5-5%AA)
  • 0.25 Spalter Hops (15min / 4-6%AA)

  1. Steep grains at 150 for 60 minutes.
  2. Bring to a boil. Add LME, nutrient, maltodextrin and hops as indicated.
  3. Chill and pitch yeast.
  4. Ferment at 68 Fahrenheit for 2 weeks.
  5. Bottle and age 2 weeks.

I had entered the recipe in to a beer calculator the best I could convert it and found that using the Hersbrucker, Spalter and Pearle hops at the additions posted originally gave the beer an IBU value of somewhere between 21 and 24 which was a little extreme for a weissbeir. The OG was also higher than expected at somewhere around 1.054.

Because of that I dialed back the hops a little and pulled out a little extract to lower the OG. Could anyone give pointers on this recipe and anything I should change. I am aiming to brew in the next week.

Much appreciated!
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Old 11-15-2012, 01:49 PM   #34
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Quote:
Originally Posted by VTrookie View Post
I'm hoping I can pump a little life in to an older thread. I am looking to make an extract w/ specialty grains clone of Franziskaner. I have tried to adapt the recipe here for extract brewing and I need some pointers.

The recipe is as follows: http://hopville.com/recipe/1661431

Franziskloner #1:
  • 6.6 lbs Breiss Wheat LME
  • 1 lb. Rice Hulls
  • 1 lb. German Pale Malt
  • 2 oz. Acid Malt
  • 4 oz. Aromatic Malt
  • 2 oz. Maltodextrin (15min)
  • 0.5 tsp Yeast Nutrient (15min)
  • Wyeast Weihenstephan Weizen (3068)
  • 0.75 oz. Herbrucker Hops (60min / 3.5-5%AA)
  • 0.25 Spalter Hops (15min / 4-6%AA)

  1. Steep grains at 150 for 60 minutes.
  2. Bring to a boil. Add LME, nutrient, maltodextrin and hops as indicated.
  3. Chill and pitch yeast.
  4. Ferment at 68 Fahrenheit for 2 weeks.
  5. Bottle and age 2 weeks.

I had entered the recipe in to a beer calculator the best I could convert it and found that using the Hersbrucker, Spalter and Pearle hops at the additions posted originally gave the beer an IBU value of somewhere between 21 and 24 which was a little extreme for a weissbeir. The OG was also higher than expected at somewhere around 1.054.

Because of that I dialed back the hops a little and pulled out a little extract to lower the OG. Could anyone give pointers on this recipe and anything I should change. I am aiming to brew in the next week.

Much appreciated!
There's no point in putting rice hulls in an extract beer. They're there for improving lautering of mashes with a high percentage of grains without hulls such as wheat.

I'd probably substitute pils for pale, and it's probably worth pointing out that all of the grains you are "steeping" require conversion, so this is actually more of a mini-mash/partial mash recipe. 150 for an hour should convert just fine, but be careful about the amount of water you soak the grains in so the mash isn't too thin to convert. I'd use only about a half gallon to a gallon at the absolute maximum.
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Old 11-15-2012, 04:06 PM   #35
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Is that a half gallon to a gallon per lb. of grain or total?

Is it possible to steep 2lbs. of grain in a gallon or less of water?

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Old 11-15-2012, 04:40 PM   #36
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Originally Posted by VTrookie View Post
Is that a half gallon to a gallon per lb. of grain or total?

Is it possible to steep 2lbs. of grain in a gallon or less of water?
Because you are dealing with grains that need to be converted you aren't steeping anymore you are mashing. John Palmer suggests 1.5 to 2 quarts of water per pound. And you don't even have a pound and a half of grain: http://www.howtobrew.com/section3/chapter16-5.html
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Old 11-15-2012, 07:23 PM   #37
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Ok so I retooled my recipe and came up with this. Is the use of both wheat and pilsner malt redundant?

http://hopville.com/recipe/1661431

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Old 11-16-2012, 07:20 AM   #38
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Quote:
Originally Posted by VTrookie View Post
Ok so I retooled my recipe and came up with this. Is the use of both wheat and pilsner malt redundant?

http://hopville.com/recipe/1661431
You could probably just use the extract and skip all the grains, but if you want to do a minimash feel free to use as much wheat and pils malt as you want. The more you use (and the less extract you use) the closer it will be to all-grain.

I've never used beer calculus before, but it looks like you have a few things set inaccurately. You should probably add your extract as "Late Boil" this will increase hop utilization (which you don't really need) but will keep your beer lighter in color. If you do this you can probably get away with .25 oz for your 60 minute addition. Also, how big is your pot, this is assuming you are doing a full volume boil. If you are adding top up water (Brewing process tab -> Settings -> "gallons fermenter top-up") you could probably add .30 or .40oz of hops at 60 min instead of .5. Since you are doing a mash you should probably specify all your grains as "mash" instead of "steep". This will boost your efficiency estimates a bit.

Good Luck,

Anthony
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Old 11-19-2012, 12:29 PM   #39
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So I brewed this weekend. I ended up just going with a simple German Wheat Beer recipe I threw together instead of trying to clone Franziskaner or anything like that. It went as follows:

  • 6.6 lbs Bavarian Wheat LME (3.3lbs @ 60min and 3.3lbs @ 10min)
  • 1lb. Wheat Malt
  • 0.5lb. Pilsner Malt
  • 0.5lb. Belgian Aromatic Malt
  • 1oz. German Hallertau 4.3% AA
  • 2 x Wyeast 3068
  • I brought 3 gallons up to 165 Fahrenheit and steeped the grains for 60min. By the end the temperature had fallen to about 149 Fahrenheit.
  • Then I brought it to a boil and added 3.3lbs. of LME and 0.75oz. of the Hallertau.
  • At 15min remaining, I added the remaining 0.25oz of the Hallertau
  • At 10min I added the final 3.3 lbs. of LME
  • Combined wort with chilled water to top up to 5 gallons in the fermenter
  • Chilled to 70 Fahrenheit and pitched 2 x Wyeast 3068

I brewed it last night. The beer was a little darker than I had hoped, mostly due to the increased quantity of Aromatic Malt. But this morning it had already bubbled up into the air lock, which I cleaned and replaced. Quite active and all seems to have gone well.

OG: 1.060 @ 70 F (About 0.008 higher than I was expecting)
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Old 11-20-2012, 10:17 PM   #40
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Quote:
Originally Posted by VTrookie View Post
So I brewed this weekend. I ended up just going with a simple German Wheat Beer recipe I threw together instead of trying to clone Franziskaner or anything like that. It went as follows:
  • 6.6 lbs Bavarian Wheat LME (3.3lbs @ 60min and 3.3lbs @ 10min)
  • 1lb. Wheat Malt
  • 0.5lb. Pilsner Malt
  • 0.5lb. Belgian Aromatic Malt
  • 1oz. German Hallertau 4.3% AA
  • 2 x Wyeast 3068
  • I brought 3 gallons up to 165 Fahrenheit and steeped the grains for 60min. By the end the temperature had fallen to about 149 Fahrenheit.
  • Then I brought it to a boil and added 3.3lbs. of LME and 0.75oz. of the Hallertau.
  • At 15min remaining, I added the remaining 0.25oz of the Hallertau
  • At 10min I added the final 3.3 lbs. of LME
  • Combined wort with chilled water to top up to 5 gallons in the fermenter
  • Chilled to 70 Fahrenheit and pitched 2 x Wyeast 3068

I brewed it last night. The beer was a little darker than I had hoped, mostly due to the increased quantity of Aromatic Malt. But this morning it had already bubbled up into the air lock, which I cleaned and replaced. Quite active and all seems to have gone well.

OG: 1.060 @ 70 F (About 0.008 higher than I was expecting)
Sounds good - let us know how it turns out
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