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Franziskaner Hefe-weisse Clone

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Franziskaner Hefe-weisse Clone

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Beer Style: Weizen/Weissbeir (Hefeweizen/Hefewissbier) 
Recipe Type: all-grain
Yield: 5 gallons

Description:

This Franziskaner Hefe-weisse gluten free clone recipe was designed for a customer and we have no idea if it is at all close to the original. If you remember this beer, or know someone that can drink conventional beer, please let us know what you think. It was a total shot in the dark, but it came out very tasty!

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 Amount Attenuation
  • SafAle German Ale 1 packets 73 %

Additional Instructions

Primary Ferment: 7 - 10 days
Secondary Ferment: 7 - 10 days

Beer Profile

Original Gravity: 1.056
Final Gravity: 1.015
Alcohol by Vol: 5.3%
Color SRM: 10.4
Bitterness IBU: 15.5
Recipe Type: all-grain
Yield: 5.0 Gallons
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Procedure:

PREPARATION:
Clean and sanitize your work area and equipment using a cleaner and sanitizer specifically for brewing.

MASH INSTRUCTIONS:
Used Termamyl at 175F for 30 minutes and Ondea Pro at 145F for 60 minutes (as brewing with Ondea Pro is still under development we will defer to whatever the current recommendation may be at the time you brew this recipe); reduced pH to 5.0-5.4

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.

Source:
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