Frankenkaner Hefe-Weisse

I never loved wheat bear until I tried a quality and traditional German brew called Franziskaner. Since then I have been hooked on weissbier that is properly brewed; coriander and orange peel adjuncts do not belong in a hefe weisse, but in a witbier (with no hops).

The secret to success is fermentation at high temperatures with a specially bred yeast that will impart spice and wheat-y flavors and esters on its own. No adjuncts needed ya dummies - stop buying falsely claimed hefes with orange peel in them, it's a gimmick and it ruins the style! Follow the jump for my recipe honoring the once great (now owned by in Busch) Franziskaner Hefe-Weisse that I call: Frankenkaner! - Absolutely Everything! for making your own beer at home.

Style & Targets
Hefe Weiss
5.2% abv @ 5.5 gallons

4 lbs US 2-row
5.5 lbs white wheat
8 oz biscuit malt
4 oz dextrine malt
0.5 oz hallertauer hops (60 minutes)
0.25 oz perle hops (15 minutes)
0.25 oz spalt hops (15 minutes)
1 tsp Irish Moss (15 minutes - how to use properly)
Nottingham Yeast
8 oz rice hulls

Mashed 13.5 qt at 150 F for 75 minutes with 8 oz of rice hulls
Sparged with 5.25 gal at 180 F (brings my mash up to 168 - 170 F very nicely)
Brought to boil, followed hop schedule, chilled, siphoned off to bucket and pitched yeast.
OG: 1.049 @ 5.5 gallons