NightHawk Posted May 12, 2017 Share Posted May 12, 2017 Hi, I am very new to brewing. I was in my local home brew store the other day and got talking about the best way to go about brewing something similar to Franziskaner Hefe Weissbier. After looking for a clone on google, he came up with. 1.7kg Mangrove Jack's Bavarian Wheat extract 1.5kg Morgans Master Malt Wheat extract WB-06 Yeast 45g hops - Perle, Tettnangager, Saaz (added after 4 days in Fermenter) I have been reading that you shouldn't dry hop for Weissbier. Is this correct? Will this ruin the clove/banana taste ? Link to comment Share on other sites More sharing options...
ben 10 Posted May 12, 2017 Share Posted May 12, 2017 Traditional would be all about the malt and the yeast. Unsure why he sold you the hops but I am sure your beer will be nice. Link to comment Share on other sites More sharing options...
Qlander Posted May 12, 2017 Share Posted May 12, 2017 Hi' date=' I am very new to brewing. I was in my local home brew store the other day and got talking about the best way to go about brewing something similar to Franziskaner Hefe Weissbier. After looking for a clone on google, he came up with. 1.7kg Mangrove Jack's Bavarian Wheat extract 1.5kg Morgans Master Malt Wheat extract WB-06 Yeast 45g hops - Perle, Tettnangager, Saaz (added after 4 days in Fermenter) I have been reading that you shouldn't dry hop for Weissbier. Is this correct? Will this ruin the clove/banana taste ?[/quote'] Hi Nighthawk Yes Ben is right about the hops. Being born in Munich I naturally make lots of Weißbier, I used to use the Coopers one they discontinued and use now the Morgans wheat beer kit with 1 kg of dextrose and 500 grams of wheat spray malt with WB-06. Temperature is important 24 degrees. No hops! This is very close to a Franziskaner. Prost Link to comment Share on other sites More sharing options...
NightHawk Posted May 12, 2017 Author Share Posted May 12, 2017 Yes Ben is right about the hops. Being born in Munich I naturally make lots of Weißbier' date=' I used to use the Coopers one they discontinued and use now the Morgans wheat beer kit with 1 kg of dextrose and 500 grams of wheat spray malt with WB-06. Temperature is important 24 degrees. No hops! This is very close to a Franziskaner. Prost[/quote'] Hi Qlander/Ben, Thanks for that. Qlander, Do you transfer for a secondary FV once gravity is reached? Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted May 12, 2017 Share Posted May 12, 2017 I don't think anybody on here transfers to a secondary... it's a practice that has largely disappeared these days, at least in Australia. Link to comment Share on other sites More sharing options...
Mikes15 Posted May 12, 2017 Share Posted May 12, 2017 Keh? didnt we just have a discussion about why to bulk prime into a 2nd FV on this thread ; Your text to link here... Link to comment Share on other sites More sharing options...
Quokka Posted May 13, 2017 Share Posted May 13, 2017 Bulk priming is different to secondary fermentation in a second FV. There are times when I would use a secondary (apart from when I use the Coopers which I can't fit in my freezer,) but this is not one of them, as cloudiness and yeast is acceptable in this type of beer. Link to comment Share on other sites More sharing options...
NightHawk Posted May 29, 2017 Author Share Posted May 29, 2017 Once final gravity is achieved, should I still keep it at 24 degrees until I keg it? Link to comment Share on other sites More sharing options...
NightHawk Posted June 3, 2017 Author Share Posted June 3, 2017 9 days later, fermentation has finished, taste is great. One question, should I keg straight away or leave in fv for longer? Link to comment Share on other sites More sharing options...
Qlander Posted June 3, 2017 Share Posted June 3, 2017 Hi I usually leave it in the FV for 13 or 14 days. Works every time. I am still bottling so I wait about 3 weeks and start to enjoy. I find this an extremely trouble free and tasty beer to make. Apart from that it beats paying $ 5,40 for a 500ml bottle at Dan's. Link to comment Share on other sites More sharing options...
Mikes15 Posted June 3, 2017 Share Posted June 3, 2017 Did you use the hops? Link to comment Share on other sites More sharing options...
NightHawk Posted June 5, 2017 Author Share Posted June 5, 2017 Thanks Qlander, yeah it's not cheap. I'm looking forward to this batch. Will keg into a 19L corny and the rest into bottles. Hi Mikes15, no hops this time. I went with Qlander's recipe. Link to comment Share on other sites More sharing options...
Mikes15 Posted June 6, 2017 Share Posted June 6, 2017 Im a big fan of Wheat beer & much as I love the satisfaction of a multi hop boiled wart type brew you cant go past a simple brew that gives good results. Can I please confirm that this is the instruction for this- 1 - All mixed into the FV to 21ltrs or 23ltrs? @24'c;- wheat beer kit 1 kg of dextrose 500 grams of wheat spray malt 2- WB-06 - Yeast, hydrated, temp equalized & pitched into FV 3- Ferment for 2 weeks AFTER final / stable SG @ 24'c. 4- Bottle, condition what temp? Drink. Thats it? Link to comment Share on other sites More sharing options...
NightHawk Posted June 8, 2017 Author Share Posted June 8, 2017 Im a big fan of Wheat beer & much as I love the satisfaction of a multi hop boiled wart type brew you cant go past a simple brew that gives good results. Can I please confirm that this is the instruction for this- 1 - All mixed into the FV to 21ltrs or 23ltrs? @24'c;- wheat beer kit 1 kg of dextrose 500 grams of wheat spray malt 2- WB-06 - Yeast' date=' hydrated, temp equalized & pitched into FV 3- Ferment for 2 weeks AFTER final / stable SG @ 24'c. 4- Bottle, condition what temp? Drink. Thats it? [/quote'] That's it Mikes15, pretty simple. Looking forward to drinking it. Condition temp will be my standard cupboard room temp at home. Link to comment Share on other sites More sharing options...
Mikes15 Posted June 11, 2017 Share Posted June 11, 2017 Should this be cold crashed or just leave it for the 2 weeks after final / stable SG at 24'C? Link to comment Share on other sites More sharing options...
Bird1986 Posted June 11, 2017 Share Posted June 11, 2017 Should this be cold crashed or just leave it for the 2 weeks after final / stable SG at 24'C? I don't bother cold crashing my hefeweizens as they are meant to be cloudy. Link to comment Share on other sites More sharing options...
Mikes15 Posted August 4, 2017 Share Posted August 4, 2017 How did this turn out after bottle conditioning? Ive got about 10days until my FV is empty so will be giving this a nudge to break my run of APA / Ale brews. Think I might have a go at the Caribbean porter after that,,,, Dam I need 2 FV's,,,, Link to comment Share on other sites More sharing options...
Pezzza Posted October 20, 2018 Share Posted October 20, 2018 On 6/9/2017 at 5:42 AM, NightHawk said: Quote Im a big fan of Wheat beer & much as I love the satisfaction of a multi hop boiled wart type brew you cant go past a simple brew that gives good results. 1 - All mixed into the FV to 21ltrs or 23ltrs? @24'c;-wheat beer kit 1 kg of dextrose 500 grams of wheat spray malt 2- WB-06 - Yeast' date=' hydrated, temp equalized & pitched into FV 3- Ferment for 2 weeks AFTER final / stable SG @ 24'c. Result on the above Nighthawk? Link to comment Share on other sites More sharing options...
Hairy Posted October 20, 2018 Share Posted October 20, 2018 Nighthawk hasn’t visited the forum since March so I’m not sure if you will get a response. Link to comment Share on other sites More sharing options...
Pezzza Posted October 21, 2018 Share Posted October 21, 2018 Cheers Hairy. 15 hours ago, Hairy said: Nighthawk hasn’t visited the forum since March so I’m not sure if you will get a response. Link to comment Share on other sites More sharing options...
porschemad911 Posted October 21, 2018 Share Posted October 21, 2018 I've got a 5l Franziskaner Weissbier leg in the fridge. It's great stuff, makes me want to brew another hefeweizen! Link to comment Share on other sites More sharing options...
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