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Old 10-11-2005, 03:48 AM   #1
Cheesefood
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Anyone have a good Franzi clone? Bill, you make a lot of Hefe's, have you ever found a good recipe? My friend loves Franz and thinks it's the best beer on the market. I'd like to show him I can make a beer at least as good - if not better - than his fave. PS, Extract or Partial please. I don't have an AG set up.


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Old 10-11-2005, 03:39 PM   #2
El Pistolero
 
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Here you go. I upped the dme by 10% (from 5.75 lbs) so I could top off to 5.5 gals. BC called for Wyeast 3638, but I used the white labs cuz I don't like smacking things.

Franziskaner Hefe-Weisse (from Beer Captured)

4 oz Belgian Aromatic Malt
2 oz Acid Malt

6 lb. 5 oz. Muntons Wheat Dry Malt Extract
2 oz. Malto Dextrin

1 oz. American Hallertauer @ 3.5% (bittering hop)

oz. Spalt (flavor hop)
oz. Perle (flavor hop)

White Labs #WLP300 Hefeweizen Ale Yeast

1 cup Muntons Wheat Dry Malt Extract

OG: 1.052


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Old 10-11-2005, 08:17 PM   #3
Cheesefood
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Quote:
Originally Posted by El Pistolero
Here you go. I upped the dme by 10% (from 5.75 lbs) so I could top off to 5.5 gals. BC called for Wyeast 3638, but I used the white labs cuz I don't like smacking things.

Franziskaner Hefe-Weisse (from Beer Captured)

4 oz Belgian Aromatic Malt
2 oz Acid Malt

6 lb. 5 oz. Muntons Wheat Dry Malt Extract
2 oz. Malto Dextrin

1 oz. American Hallertauer @ 3.5% (bittering hop)

oz. Spalt (flavor hop)
oz. Perle (flavor hop)

White Labs #WLP300 Hefeweizen Ale Yeast

1 cup Muntons Wheat Dry Malt Extract

OG: 1.052
THANK YOU!! I've been looking all over but have been unable to find a good recipe. I owe you that next Manu Chao CD. Have you made this before? If so, how did it turn out?

BTW, do you have some instructions with times to add everything?
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Old 10-11-2005, 08:49 PM   #4
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1) Heat 1/2 gallon water to 155, then add the grains. Steep for 30 minutes.
2) Sparge with 1 gallon 150 degree water, then bring wort to boil
3) Add extract & malto-dextrin, top off to 2 1/2 gallons, bring to boil
4) Add Hallertauer...boil 45 minutes
5) Add Spalt & Perle...boil additional 15 mins
6) Cool and top off to 5.5 gallons
7) Pitch yeast

I did brew this...just before the hurricane hit. At four days the bubbling had slowed, but there was still a huge head of krausen. The sample tasted absolutely fantastic. Then with Rita moving in I decided not to move to secondary. With the power out and ice needed for the kids the temp ended up way over 90 for a couple of day. Without going into painful detail, I ended up pitching it...but I'm going to try again batch after next.
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Old 10-11-2005, 09:00 PM   #5
Cheesefood
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Quote:
Originally Posted by El Pistolero
...but I'm going to try again batch after next.
Want to do a simultaneous brew? I've got three going right now, so I can wait a few weeks until you're ready. In the end we can swap and see how it tastes. You use White Labs, I'll use Wyeast and we'll see if there's a difference.
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Old 10-11-2005, 10:26 PM   #6
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Sounds like a plan to me.
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Old 10-12-2005, 02:42 AM   #7
Cheesefood
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Quote:
Originally Posted by El Pistolero
Sounds like a plan to me.
Let me know when you're ready. By the way, what's next for Pistol Pete? Don't you have some kind of hurricane brew you were going to make? Some Meter Maidbrau or something?
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Old 10-12-2005, 04:01 AM   #8
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Meter Maid's Scotch Ale...brewed it last Thursday night. It's five days in the primary, still a bubble every 10 secs and 2 1/2 inches of krauzen. I overshot the OG on this one (shooting for 1.076, got 1.083) so I suspect it's gonna take it's time. Guess I'm gonna have to go get another primary, cuz I've got another batch I'm itchen to brew now.
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Old 10-12-2005, 03:21 PM   #9
Walker
I use secondaries. :p
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Sorry to jump in here, but I am trying to identify a 'problem' in a beer that I recently made. I put quotes around the word, because the flavor that I am experiencing is something I have tasted in some successful commercial beers. I personally don't care for the taste, though.

Anyway, Franziskaner is the only beer that I can put a name to at the moment that exhibits the flavor I don't like. Specifically... it's the aftertaste present in Franziskaner that is also showing up in my porter, and I don't like it.

SO, since this looks like a good thread to get info about Franziskaner, I decied to hyjack it for a bit.

Can any of you Franzi fans put a name or description to the aftertaste that remains after swallowing a big mouthful of this beer?

It this the 'banana' flavor? Is it the yeast?

-walker
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Old 10-12-2005, 04:05 PM   #10
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IMHO, your question was already answered in the other post (typical hefe yeast banana/phenol taste). To prove it to yourself, brew a hefe batch...after you've experienced the concentrated taste in the fermenting wort it's easy to identify the more subtle taste in the finished product.


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