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Old 03-05-2012, 08:05 PM   #1
Jsmith82
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Default Franziskaner Hefe-weisse Clone

I found this around the internet and thought I would share the recipe here, I love Franziskaner Hefe and it's my wife's favorite beer so if this turns out even remotely close to the actual brew there's a pretty much guarantee it will be pipelined around my place - if not, it still looks like a good wheat beer:

Original Clone Recipe: click here

Franziskaner Hefe-weisse Clone (5 gallon batch)

7.00# German Wheat
2.75# German Pilsner
0.25# Aromatic Malt
1.00# Rice hulls
2.00oz Acid Malt
2.00oz Malto Dextrine

Mash @ 150 for 90 minutes

60 min boil:
[60] - 1.00oz Hersbrucker
[15] - 0.25oz Spalter
[15] - 0.25oz Pearle

Ferment with Wyeast #3068 (Weihenstephan Weizen)


Seeing as I've already got all the ingredients ordered from NB I'm all in on this one and will post back the results around May when we crack open the first beer.

Cheeers!


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Old 03-05-2012, 11:56 PM   #2
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mmm - good beer. had this in Munich over the summer. let me know how this turns out.


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Old 04-05-2012, 10:06 PM   #3
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Very excited to hear how this turns out - love this beer, had it at Oktoberfest in 2007 and drink regularly here at home. One of my wife's favorite beers as well!
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Old 04-06-2012, 01:19 PM   #4
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Please let us know how it turns out compared to Franziskaner.
I've done something similar in the past, but generally just kept it to 60-70% german wheat & 30-40% german pilz. The acid malt is basically there to help with mash ph since these are such light beer.
The malto dextrine is an interesting addition.
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Old 04-15-2012, 08:51 PM   #5
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I'm literally doing this beer right now. I have a very similar recipe but I didn't know what temp to mash at. Thanks for that!

Btw, how did it turn out?
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Old 04-16-2012, 07:46 PM   #6
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Actually I've had a ton of stuff going on lately and have yet to brew this one even though all the elements are sitting at my house. Hopefully Sunday, I'll probably keg it first or second week of May then reply back then with my opinion and some pictures..

My prediction is a damn fine wheat, but will it.. CAN it live up to a Franzi...........
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Old 04-16-2012, 07:55 PM   #7
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I've made this recipe (it's from mark & Tess the authors of CloneBrews). It was excellent. Mine came out a little lighter-bodied than franziskaner even with the maltodextrin. I wouldn't change anything from the recipe doing it again.

I brewed a version of this beer using the wyeast Canadian-Belgian blend and just legged thus weekend. The mark & Tess recipes tend to be pretty good.
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Old 04-22-2012, 01:47 AM   #8
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All,

I know this is a fairly stale post, but I just wanted to write (relatively new to the forums and have only brewed 3-4 batches so far) that I'm brewing this recipe as we speak, and I'll be sure to reply back when I can drink this and let everyone know how it turned out.

Also, thanks to the original post for this recipe. Regardless if it tastes spot-on to Franzy or not I am confident I'm going to end up with a good German wheat.

More to come...
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Old 04-29-2012, 08:22 PM   #9
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FINALLY brewing this. Got about 8 minutes left on my mash, hit 150 right on the nose, love it when a mash goes smooth.

I'll be kegging in about 3-4 weeks, definitely will snap a photo of the first pint.
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Old 05-09-2012, 12:02 AM   #10
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Please do! I'm excited to try this recipe, just want to hear your thoughts on it first.


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