Trying this again HELp, Franziskaner clone

[Ukfan369]

Okay my first batch was terrible due to no grain efficacy, I am attempting this again with a Franziskaner clone i found on here, the beersmith profile is as follows.

Type: Partial Mash
Date: 12/10/2009
Batch Size: 5.00 gal
Brewer: Adam Oechslin
Boil Size: 6.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
6.50 lb Wheat Dry Extract (8.0 SRM) Dry Extract 94.48 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 3.63 %
0.13 lb Acid Malt (3.0 SRM) Grain 1.89 %
1.00 oz Hallertauer [3.50 %] (45 min) Hops 10.9 IBU
0.25 oz Pearle [8.00 %] (15 min) Hops 3.4 IBU
0.25 oz Spalter [4.50 %] (15 min) Hops 1.9 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
2.25 oz Malto-Dextrine (Boil 5.0 min) Misc
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.059 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.75 % Actual Alcohol by Vol: 0.65 %
Bitterness: 16.2 IBU Calories: 43 cal/pint
Est Color: 8.1 SRM Color: Color

** Do you see any potential problems? Also what can i substitute White labs yearst for a wyeast product with starter?
And how does this beer get its clove and banana flavors? Am i missing something?

 

[Ukfan369]

Thinking about using Wyeast Bravarian wheat yeast, 3638

 

[Clonefarmer]

Okay my first batch was terrible due to no grain efficacy, I am attempting this again with a Franziskaner clone i found on here, the beersmith profile is as follows.

Type: Partial Mash
Date: 12/10/2009
Batch Size: 5.00 gal
Brewer: Adam Oechslin
Boil Size: 6.00 gal Asst Brewer:
Boil Time: 60 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
6.50 lb Wheat Dry Extract (8.0 SRM) Dry Extract 94.48 %
0.25 lb Aromatic Malt (26.0 SRM) Grain 3.63 %
0.13 lb Acid Malt (3.0 SRM) Grain 1.89 %
1.00 oz Hallertauer [3.50 %] (45 min) Hops 10.9 IBU
0.25 oz Pearle [8.00 %] (15 min) Hops 3.4 IBU
0.25 oz Spalter [4.50 %] (15 min) Hops 1.9 IBU
0.25 tsp Irish Moss (Boil 10.0 min) Misc
2.25 oz Malto-Dextrine (Boil 5.0 min) Misc
1 Pkgs Hefeweizen Ale (White Labs #WLP300) Yeast-Wheat



Beer Profile

Est Original Gravity: 1.059 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.75 % Actual Alcohol by Vol: 0.65 %
Bitterness: 16.2 IBU Calories: 43 cal/pint
Est Color: 8.1 SRM Color: Color

** Do you see any potential problems? Also what can i substitute White labs yearst for a wyeast product with starter?
And how does this beer get its clove and banana flavors? Am i missing something?

I would cut the hops back to a 60 min addition. Franziskaner has little to no hop aroma and flavor. I would also leave out the Malto-Dextrine it adds too much body for such a dry crisp refreshing beer.

I like 3068 for Hefeweizen, but 3638 should be a good strain as well.

 

[OneManBrewery]

So how did this recipe turn out? I attempted a Hefe recipe and got crap for efficiency too... tasted like flavored water.