Franziskaner Hefeweizen

[lindh]

Looking for clues of the recipe for Franziskaner hefeweizen. Anyone know which yeast they use? Been looking for years for a reliable recipe and I need your help!

[Weizenberg]

Here is my base recipe. I don't know whether it leads you to the precise Franziskaner, but it appeared to have have helped a few people to decent results.

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!

[Owenbräu]

I personally find Frankziskaner to be less sweet than other Bavarian hefe and a little paler in color, so I avoided karamalts when first trying to clone this beer. I find the clove and banana to be more subtle and secondary to the wheat as well, so I used WLP351 over WLP300. I received a BJCP sheet for my hefe from a grandmaster judge, whom I personally know has several trips to Germany under their belt, that specifically identified in the comments section that my entry was reminiscent of Franziskaner. Take it for what it's worth...

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!

[Weizenberg]

I can see this one working as well. Never tried the 351, but it looks like serious feedback. I'd add the 4-5% Carahell...

[lindh]

Having done a weizen (lodo) a few weeks ago with 50% wheat, 37% pils, 14% Münchner I and 3% Carahell I can tell you the color is not even near the Franziskaner. Maybe red wheat or darker base malt is needed. Not so sure about neither 3068 nor 3638 which I've brewed with many times.

IMG_6016.JPG (58.51 KiB) Viewed 9580 times

My version.

.
.
.

IMG_6017.JPG (99.46 KiB) Viewed 9578 times

The Franziskaner. Bought and consumed outside of München so no "oldie".

[Weizenberg]

That's never a pima wheat malt grain bill for sho

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.

[Owenbräu]

That's quite a bright color for that grist. What dose of SMB are you using?

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.

Franz.jpg (217.86 KiB) Viewed 9556 times

Franz 2.jpg (267.99 KiB) Viewed 9556 times

[Weizenberg]

I recently made one with 10% Karaaroma and the colour was strikingly similar.

Maybe that + 351 will yield the expected outcome? It's certainly worth a try.

[Owenbräu]

[Weizenberg]

Oh dear, the names are quite a bit different for the English market.

Indeed it's the Caramel Aromatic at 50 EBC.

http://www.bestmalz.de/en/malts/best-ca ... lioCats=31