Here's the recipe for 10gal batch I'll be brewing this weekend:
14lb White wheat malt
5.5lb pilsner mat
1/2lb aromatic malt
1lb carapils malt
mashed at 158F for 60min, adjusted water profile as required
2oz Hallertauer boil for 60min
2TBS corn starch boil for 10min (for extra haze)
Will split into two 5gal for fermentation as follow:
Wyeast 3068 Weihenstephan weizen at 72F
Wyeat 1007 German Ale at 60F
OG=1.049
FG=1.012
ABV=4.8
IBU=10
SRM=5
I was wondering when to add the maltodextrin? I BIAB if that matters.
I know it's an old thread but doesn't matter
Looking to make a Franzi clone. And this older thread was the only one the search pulled up. So I'll be doing the AG version of this one, unless someone has a newer version.
this will get you in the ballpark. i'm not sure about the malto dextrine. Never put anything like that in my beers (which I have taste-tested against franziskaner, and it's very close, but franziskaner is not really my favorite hefeweizen anyway). I also use less hops in mine, but I was using fairly hard water and not correcting ph, since it's much less of an issue with hefeweizen.
In 6 years of living an hour from munich, i never really tasted *any* hefeweizen that anything I would call hop character, so I use only 60 minute hops.
For me, the key has been fermentation temperature control. All my best and most authentic hefeweizens have fermented at 62-64 degrees. The ones that up towards 68-70 are the ones that turned out thinner, excessively estery, less body, and just less authentic. If you do water adjustment, I would stay on the higher side of mash ph than you would normally do for such a light beer.
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