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Franziskaner Heffeweisse Clone

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mikec

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Alrighty, I have a couple of small BIAB batches under my belt, and have sorted out my processes.
Have also invested in a 40L pot and an immersion chiller.

So this weekend I'm going to try a full batch of Heffeweissen. Something like Franziskaner.

Recipe as follows:

______________________________________________________________________
Franziskaner HeffeWeisse
Berliner Weisse

Recipe Specs
----------------
Batch Size (L): 21.5
Total Grain (kg): 4.620
Total Hops (g): 30.00
Original Gravity (OG): 1.054 (P): 13.3
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 4.0 (EBC): 7.9
Bitterness (IBU): 15.4 (Average)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60

Grain Bill
----------------
3.200 kg Wheat Malt (69.26%)
1.250 kg Pilsner (27.06%)
0.110 kg Aromatic Malt (2.38%)
0.060 kg Acidulated Malt (1.3%)

Hop Bill
----------------
16.0 g Hallertau Mittlefrueh Pellet (5.2% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
7.0 g Hallertau Mittlefrueh Pellet (5.2% Alpha) @ 15 Minutes (Boil) (0.4 g/L)
7.0 g Perle Pellet (8.5% Alpha) @ 15 Minutes (Boil) (0.4 g/L)

Misc Bill
----------------

Ferulic acid rest at 42C for 20 minutes.
Sacc Rest at 65C for 60 Minutes.
Sparge at 75C.

Fermented at 18C with Wyeast 3068 - Weihenstephan Weizen (1.2L starter)
______________________________________________________________________

Comments, suggestions, abuse welcome. I already have the ingredients.

Am I right in thinking Brewmate doesn't support step mashing?
 

beerbog

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Alrighty, I have a couple of small BIAB batches under my belt, and have sorted out my processes.
Have also invested in a 40L pot and an immersion chiller.

So this weekend I'm going to try a full batch of Heffeweissen. Something like Franziskaner.

Recipe as follows:

______________________________________________________________________
Franziskaner HeffeWeisse
Berliner Weisse

Recipe Specs
----------------
Batch Size (L): 21.5
Total Grain (kg): 4.620
Total Hops (g): 30.00
Original Gravity (OG): 1.054 (P): 13.3
Final Gravity (FG): 1.014 (P): 3.6
Alcohol by Volume (ABV): 5.31 %
Colour (SRM): 4.0 (EBC): 7.9
Bitterness (IBU): 15.4 (Average)
Brewhouse Efficiency (%): 80
Boil Time (Minutes): 60

Grain Bill
----------------
3.200 kg Wheat Malt (69.26%)
1.250 kg Pilsner (27.06%)
0.110 kg Aromatic Malt (2.38%)
0.060 kg Acidulated Malt (1.3%)

Hop Bill
----------------
16.0 g Hallertau Mittlefrueh Pellet (5.2% Alpha) @ 60 Minutes (Boil) (0.7 g/L)
7.0 g Hallertau Mittlefrueh Pellet (5.2% Alpha) @ 15 Minutes (Boil) (0.4 g/L)
7.0 g Perle Pellet (8.5% Alpha) @ 15 Minutes (Boil) (0.4 g/L)

Misc Bill
----------------

Ferulic acid rest at 42C for 20 minutes.
Sacc Rest at 65C for 60 Minutes.
Sparge at 75C.

Fermented at 18C with Wyeast 3068 - Weihenstephan Weizen (1.2L starter)
______________________________________________________________________

Comments, suggestions, abuse welcome. I already have the ingredients.

Am I right in thinking Brewmate doesn't support step mashing?
Try fermenting the 3068 at 17 deg. I got that tip from Brewing Classic Styles and it throws a good load of banana out at that temp. :beerbang:
 

piraterum

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Hey mate,

Did you make up the hop schedule yourself?

Most recipes i've seen for Hefeweizen's have a single 60min hop addition of either Hallertau Mittlefrueh or Hallertau Hersbrucker
 

donburke

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Try fermenting the 3068 at 17 deg. I got that tip from Brewing Classic Styles and it throws a good load of banana out at that temp. :beerbang:

with a ferulic acid rest, i get lots of clove and not much banana at all @ 17 deg, i get more banana @ 19 deg if pitching the recommended yeast cell count

stick to a simple 60% wheat malt 40% pilsner malt grist

a single 60 min bittering addition to 15 IBU of your favourite noble hop
 

mikec

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Hey mate,

Did you make up the hop schedule yourself?

Most recipes i've seen for Hefeweizen's have a single 60min hop addition of either Hallertau Mittlefrueh or Hallertau Hersbrucker
Did a bit of searching around, a few Franziskaner clone recipes have late editions of Spalt and Perle. I substituted the Spalt with Hallertau.
 

mikec

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Messages
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with a ferulic acid rest, i get lots of clove and not much banana at all @ 17 deg, i get more banana @ 19 deg if pitching the recommended yeast cell count

stick to a simple 60% wheat malt 40% pilsner malt grist

a single 60 min bittering addition to 15 IBU of your favourite noble hop
Noted re the temp! Mr Malty tells me I need a 1.2L starter.
Most of the Franziskaner recipes I found have 70% Wheat.
 

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