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Looks pretty close to the Franziskaner IMO. PS: It's delicious regardless
Statistics: Posted by Weizenberg — Wed May 10, 2017 3:53 am
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I will say, the judging sheet was from before inert brewing, which is why I would recommend the carahell now. I do stand by 351 being the most similar yeast character to Franziskaner, but we cannot confirm W68 here or I would definitely try it. I've not seen Franziskaner over here with that amber to brown color like at the top of your glass. But then again, I've had very few that didn't taste like they were abused. Hefe seems to be delicate and not very shelf stable.
These are a few that I've had here. Grain of salt, they are against a black background.
Statistics: Posted by Owenbräu — Thu Apr 27, 2017 8:51 am
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Try the 10% Karaaroma (EBC 50). It'll be delicious regardless.
I'd stick to any source of W68 for the time being, refining as I go on.
Statistics: Posted by Weizenberg — Wed Apr 26, 2017 4:28 pm
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Statistics: Posted by lindh — Wed Apr 26, 2017 3:44 pm
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The grist was 60% wheat, 40% pilsner. (Now, I would add 4-5% carahell to this)
The hopping was a single FWH charge for 10 IBU total.
Fermentation followed the rule of 30C using WLP351.
Prosit!
Statistics: Posted by Owenbräu — Wed Apr 26, 2017 8:56 am
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10% Caramalt at 50 EBC (Eg Best Karaaroma), at least 50% Wheat malt. The rest fill with Pilsner (I often use Vienna here).
I always do a maltase mash for wheat beers. Ensure you keep the pH rather high. I don't even adjust the pH until after the maltase rest.
Yeast will be most likely W68
Similar yeast is available from wyeast (2068?) Or White Labs (WLP 300) but judging from the quite noticeable differences I noticed between the original W34/70 from the HBW and the alleged ones from other labs, I would recommend you get it from HBW directly since it looks like you live in the EEA. The vial will most likely cost you €15 and another €15 shipping. It's totally worth it.
https://www.hefebank-weihenstephan.de
Gut Sud!
Statistics: Posted by Weizenberg — Wed Apr 26, 2017 2:20 am
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