Okay here is the ingredients list, which is a bit of a "median" between a few Franziskaner clones I have found on the net (they all seem to be a little different). Only addition I made is a little bit of Honey Malt to some honey flavor. I don't need this to be exactly like a franzy but would like it close.
Keep in mind this is only my third batch, so please be as "plain english as possible" (has to be partially extract as I do not have all the equipment needed for all grain)
Malts
1/2lb - honey malt
1lb - wheat malt
6lb - Muntons Wheat Dry Malt Extract
1/4lb - belgian aromatic malt
2oz - acid malt
(all of the above for 90 min @ 150degrees???)
Hops
1oz - Hallertauer 3.5% @ 60 min
1/4oz - Perle @15 min
1/4oz - Spalt @15
Other
2.25oz Malto Dextrin
Wyeast 3068
My Questions
- Do I start off with one gallon? Adding all malts for 90min? (Can't find any details for this on any of the recipes)
- When do I add the Malto Dextrin/Acid Malt?
Thanks!