Name: Bridge View Taverns Franziskaner Hefe-Weissbier Naturtrüb Recipe
Cook time: 12 h
Total time: 12 h
Yield: 20 servings
Cuisine: German
Ingredients: 3 kg German wheat (unmalted or malted wheat) or wheat malt; 3 kg German Pilsner (Pils) pale malt; 0.25 kg CaraMunich light (or Vienna) - for slight color and body; 0.05 kg Acidulated malt (optional – for mash pH adjustment); 20 l Water (brewing liquor) - strike and sparge combined; 20 g Hallertau or Tettnang hops (low AA); 1 tsp Irish moss or whirlfloc (optional for clarity); 1 tsp Table salt (pinch, optional to accentuate minerality); 1 package Hefeweizen ale yeast (German top-fermenting strain, e.g., Wyeast 3068 or White Labs WLP300); 1 tsp Yeast nutrient (if desired); 140 g Priming sugar (dextrose) for bottling; 2.5 to taste Carbonation level (target CO2); 1 each Lemon slice (optional garnish)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Franziskaner Hefe-Wessbier Naturtrüb is a natural and elegant Weissbier from Bavaria with a lush white foam.

Crack or mill the malts (wheat, Pilsner, CaraMunich, and acidulated if used). Heat approximately 12–14 liters of strike water to 74°C (165°F) to achieve a target mash temperature of 65°C (149°F) after dough-in.

Mill and heat water

Dough in the crushed grain into the strike water while stirring to avoid dough balls. Stabilize at 64.5–66°C (148–151°F). Hold this single infusion mash for 60 minutes to develop the soft, estery malt profile typical of a Hefeweizen. If you want a slightly drier finish, raise to 70°C (158°F) for a 10–15 minute mashout at the end.

Mash-In

If using acidulated malt, check mash pH and aim for ~5.2–5.4. Adjust with food-grade lactic acid or acidulated malt if necessary.

Mash pH & rests (optional)

Slowly vorlauf until the runnings are clear, then sparge with enough water to collect about 24–25 liters of wort in the kettle (estimate 23–26 L depending on equipment losses).

Sparge

Bring the wort to a vigorous boil. Add 2/3 of the hops (about 13 g) at 60 minutes remaining for mild bittering. Add the remaining hops (about 7 g) with 10 minutes left in the boil. Add Irish moss/whirlfloc with 10–15 minutes left if you choose to use it. Boil for 60 minutes total. Add a pinch (1 tsp) of table salt toward the end of the boil if desired to enhance perception of malt and minerality.

Boil

At flameout, chill the wort quickly to yeast-pitching temperature (18–22°C / 64–72°F) using a wort chiller (counterflow or immersion) or an ice bath. Aim to minimize oxygen pickup after cooling.

Cool wort

Transfer the cooled wort into a sanitized primary fermenter. Aerate/oxygenate the wort well (shake, splash, or use an oxygen stone for about 60 seconds) to support healthy yeast growth.

Transfer and oxygenate

Pitch the Hefeweizen/Weissbier yeast at roughly 18–22°C (64–72°F). If using a liquid yeast pack, make a healthy starter (100–200 ml) the day before for best performance. Use yeast nutrient if desired according to package directions.

Pitch yeast

Ferment warm for a Hefeweizen character. Maintain 18–22°C (64–72°F) for 4–6 days. Expect a vigorous fermentation with estery and clove-like phenolics produced by the German wheat yeast strain. Do not allow fermentation temperatures to exceed ~23°C (73°F) to avoid excessive fusel alcohols.

Primary fermentation

After active fermentation (airlock activity slowed significantly), allow the beer to remain at fermentation temperature for another 2–3 days for cleanup. Then you may lower temperature slightly (to 12–15°C) for a few days if you want to help clarity, though Hefeweizen is intentionally naturally cloudy (naturtrüb).

Diacetyl rest and conditioning (optional)

If you want modest clarification (not fully filtered), cold crash to ~4°C (39°F) for 48–72 hours before bottling to drop some yeast and trub. For a true Hefeweizen naturtrüb, you may skip extensive cold-crashing to retain the characteristic suspension of yeast that gives the beer its cloudy appearance and yeasty aroma.

Transfer or cold-crash

Measure final gravity; target FG for a Hefeweizen is typically 1.012–1.016. If gravity is stable and fermentation complete, proceed to bottling.

Measure gravity and adjust

Dissolve 140 g of priming dextrose in about 250 ml of boiling water, cool to room temperature and sanitize all bottling equipment. This amount targets roughly 2.3–2.7 volumes CO2 for a 20–25 L batch (aiming ~2.5 volumes typical of Bavarian Weissbiers). Adjust sugar amount if batch size differs.

Prepare priming sugar

Rack the beer gently into a bottling bucket on top of the priming solution, mixing evenly but gently to avoid oxygenation. Fill sanitized bottles and cap. Allow bottles to carbonate at 20–22°C for 10–14 days. After initial carbonation, condition at cooler temperatures (12–15°C) for another week for maturation.

Bottle

Serve the Hefe-Weissbier in a tall weizen glass. Do not chill to freezing; serve at 7–10°C (45–50°F) to allow aromas to show. Invert the bottle gently once before opening if you want more suspended yeast and foam. Pour with a steady, slightly aggressive pour to encourage a lush white head: start with a high pour to fill about one third of the glass, then carefully top up with a gentler pour. Leave some yeast sediment in the bottle if you prefer a cloudy, yeasty character (naturtrüb). Garnish with a lemon slice only if desired (traditional German serving typically does not use lemon).

Serving

Hefeweizen is best fresh — enjoy within 2–4 months for peak aromatic character. Store bottles upright in a cool, dark place after conditioning.

Storage & aging

German wheat (unmalted or malted wheat) or wheat malt

German Pilsner (Pils) pale malt

CaraMunich light (or Vienna) - for slight color and body

Acidulated malt (optional – for mash pH adjustment)

Water (brewing liquor) - strike and sparge combined

Hallertau or Tettnang hops (low AA)

Irish moss or whirlfloc (optional for clarity)

Table salt (pinch, optional to accentuate minerality)

Hefeweizen ale yeast (German top-fermenting strain, e.g., Wyeast 3068 or White Labs WLP300)

Yeast nutrient (if desired)

Priming sugar (dextrose) for bottling

Carbonation level (target CO2)

Lemon slice (optional garnish)

Franziskaner Hefe-Weissbier Naturtrüb

Make Franziskaner Hefe-Weissbier Naturtrüb Recipe in just 12h . Franziskaner Hefe-Wessbier Naturtrüb is a natural and elegant Weissbier from Bavaria with a lush white foam.

Franziskaner Hefe-Weissbier Naturtrüb

Descriptors

Tasting Notes

Food Pairings

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