Favourite of mine is Franziskaner, so I'm looking to do something similar and not necessarily a clone. Looking through other threads has given me some general ideas of grain and hops bill. Mashing is a little complicated to bring out the clovey flavours. Melanoiden is added to give a decoction flavour which appears to be common method for commercial wheat beers.
One possible change is to make the 10 min addition Perle instead for some more spiciness but not sure if it's worth it.
Any comments on ways to improve this before I hit up the HBS?
Batch Size: 11.69 l
Style: Weizen/Weissbier (15A)
Boil Size: 14.98 l
Style Guide: BJCP 2008
Color: 12.0 EBC
Equipment: Pot 15l - BIAB to 10l
Bitterness: 15.0 IBUs
Boil Time: 60 min
Est OG: 1.052 (12.7° P)
Mash Profile: Wheat partial BIAB
Est FG: 1.017 SG (4.2° P)
Fermentation: Ale, Single Stage
ABV: 4.6%
1.20 kg Wheat Malt, Ger (3.9 EBC) Grain
300.0 g Melanoiden Malt (39.4 EBC) Grain
1.20 kg Vienna Malt (6.9 EBC) Grain
14.4 g Hallertauer Mittelfrueh [4.0%] - Boil 60 min Hops
14.4 g Hallertauer Mittelfrueh [4.0%] - Boil 10 min Hops
1 pkgs Safbrew Wheat (DCL/Fermentis #WB-06) Yeast
0 min - Ferulic Rest (42.0 C for 20 min, 0 min rise)
Add 12.75 l of water at 44.4 C
20 min - Saccharification (63.0 C for 20 min, 10 min rise)
Heat to 63.0 C over 10 min
50 min - Mash Step (72.0 C for 20 min, 10 min rise)
Heat to 72.0 C over 10 min
1:20 hours - Mash Out (78.0 C for 10 min, 5 min rise)
Heat to 78.0 C over 5 min
1:35 hours - Mash Complete
Fly sparge with 4.94 l water at 78.0 C
One possible change is to make the 10 min addition Perle instead for some more spiciness but not sure if it's worth it.
Any comments on ways to improve this before I hit up the HBS?
Batch Size: 11.69 l
Style: Weizen/Weissbier (15A)
Boil Size: 14.98 l
Style Guide: BJCP 2008
Color: 12.0 EBC
Equipment: Pot 15l - BIAB to 10l
Bitterness: 15.0 IBUs
Boil Time: 60 min
Est OG: 1.052 (12.7° P)
Mash Profile: Wheat partial BIAB
Est FG: 1.017 SG (4.2° P)
Fermentation: Ale, Single Stage
ABV: 4.6%
1.20 kg Wheat Malt, Ger (3.9 EBC) Grain
300.0 g Melanoiden Malt (39.4 EBC) Grain
1.20 kg Vienna Malt (6.9 EBC) Grain
14.4 g Hallertauer Mittelfrueh [4.0%] - Boil 60 min Hops
14.4 g Hallertauer Mittelfrueh [4.0%] - Boil 10 min Hops
1 pkgs Safbrew Wheat (DCL/Fermentis #WB-06) Yeast
0 min - Ferulic Rest (42.0 C for 20 min, 0 min rise)
Add 12.75 l of water at 44.4 C
20 min - Saccharification (63.0 C for 20 min, 10 min rise)
Heat to 63.0 C over 10 min
50 min - Mash Step (72.0 C for 20 min, 10 min rise)
Heat to 72.0 C over 10 min
1:20 hours - Mash Out (78.0 C for 10 min, 5 min rise)
Heat to 78.0 C over 5 min
1:35 hours - Mash Complete
Fly sparge with 4.94 l water at 78.0 C