Back to SearchFranziskaner Hefe-weisse Clone
4.0 stars based on 1 votes
Beer Style: Weizen/Weissbeir (Hefeweizen/Hefewissbier)
Recipe Type: all-grain
Yield: 5 gallons
Description:
Brew a refreshing gluten-free Hefeweizen homebrew with this all-grain gluten-free beer recipe inspired by the classic Franziskaner Hefe-weisse style. Utilizing a blend of rice and millet malts plus traditional hops and yeast, this gluten-free beer delivers a smooth wheat-style character while staying fully gluten-free — great for homebrewers seeking craft gluten-free beer flavor with familiar Weissbier notes.
Ingredients:
- Fermentables Amount Usage PPG EBC
- Biscuit 4L Rice Malt 10.00 lb (67%) Mash 21.0 9.7
- Light Roasted Millet Malt 4.00 lb (27%) Mash 25.0 34.5
- Goldfinch Millet Mat 1.00 lb (7%) Mash 28.0 12.9
- Hops Amount Type Usage Time AA
- Hallertau (IBU: 11.4) 0.85 oz (68%) Pellet Boil 60 min 4.5
- Perle (IBU: 2.5) 0.20 oz (16%) Pellet Boil 15 min 8.3
- German Spalt Select (IBU: 1.6) 0.20 oz (16%) Pellet Boil 15 min 5.5
- Yeast: SafAle German Ale 1 packets 73 %
Additional Instructions
Primary Ferment: 7 - 10 daysSecondary Ferment: 7 - 10 days
Beer Profile
Original Gravity: 1.056Final Gravity: 1.015
Alcohol by Vol: 5.3%
Color SRM: 10.4
Bitterness IBU: 15.5
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
PREPARATION:
Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.
MASH INSTRUCTIONS:
Perform a Single Infusion Mash at 163.4 F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
SPARGE INSTRUCTIONS:
“Fly sparge” by gently sprinkling water from the hot liquid tank while matching flow rates of the mash tun and hot liquor tank.