Franziskaner Dunkel Recipe

Hope someone can help me... My favorite beer has to be a Franziskaner Dunkel. I was hoping someone out there had a great extract recipe they would be willing to share with me.

Here's one, but it's not a dunkel. I would substitute some of the wheat with a 1/4 lb of some darker malt.

Franziskaner Hefe-Weisse (from Beer Captured)

4 oz Belgian Aromatic Malt
2 oz Acid Malt

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

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

¼ oz. Spalt (flavor hop)
¼ oz. Perle (flavor hop)

White Labs #WLP300 Hefeweizen Ale Yeast

1½ cup Muntons Wheat Dry Malt Extract

OG: 1.052

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

This might be considered a silly question, but I'll ask anyway.

Does a hefe need to go to a secondary? Since the point is to have it full of yeast, should I got from primary to bottle or will a secondary still help improve flavor?

It doesn't NEED to, but I always do.

There's yeast and then there's yeast. I always secondary my Hefe's and there's still plenty of yeast left.

There's yeast all right. This morning when I checked, I found Foamzilla had taken over Level 2 on the Tower of Fermentation. Blew the orange carb cap right off. After wiping down the carboy and putting the cap back on, I tried to attach my hose to the second hole in the carboy cap. It blew the hose off three times before I finally secured it on. I've probably lost a pint so far and I'll probably come home to find 2-3 more pints spilled out.

Time to revive an old post, but I thought this would be better than starting a new one since this is where I got the idea for this recipe. I wanted to do this recipe but all grain and have it be darker in color. Using Beersmith to convert it and a little tweaking of my own, what do you think of it?


Style: Dunkelweizen
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 7.39 gal
Estimated OG: 1.050 SG
Estimated Color: 14.2 SRM
Estimated IBU: 15.7 IBU
Brewhouse Efficiency: 79.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
16.0 oz Rice Hulls (0.0 SRM) Adjunct 9.57 %
5 lbs 6.8 oz Wheat Malt, Ger (2.0 SRM) Grain 52.11 %
1 lbs 13.9 oz Carawheat (Weyermann) (50.0 SRM) Grain 17.93 %
1 lbs 9.0 oz Aromatic Malt (26.0 SRM) Grain 15.00 %
9.0 oz Acid Malt (3.0 SRM) Grain 5.40 %
0.91 oz Hallertauer Hersbrucker [4.00 %] (45 min)Hops 11.1 IBU
0.23 oz Spalter [4.50 %] (15 min) Hops 1.7 IBU
0.23 oz Pearle [8.00 %] (15 min) Hops 3.0 IBU
2.25 oz Malto-Dextrine (Boil 5.0 min) Misc
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat


Mash Schedule: My Mash
Total Grain Weight: 10.41 lb
----------------------------
My Mash
Step Time Name Description Step Temp
60 min mash Add 13.02 qt of water at 167.7 F 152.0 F
15 min mashout Add 7.00 qt of water at 210.8 F 170.0 F