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!

Are you actually partial mashing or re you steeping the grains before you boil??

IMO, a hefeweizen recipe is dead simple: soft water, wheat extract, noble hops to 10 IBU, and 3068. Everything happens in the fermentation. Focus on that. After you get your process dialed in you can start to tweak recipe issues.

I just brewed a partial mash hefe a month ago.

2 lb white wheat malt
1 lb 2 row
15 min @ 122F
30 min @ 152F

3 lb wheat dme
1 lb wheat dme (late addition)
1 oz liberty (4.3) @ 60 min

wyeast 3068