Zebonkey was situated on the R44 outside Stellenbosch and part of the craft beer revolution in South Africa. This is their creamy, smooth Weiss.
20L (depending on efficiency)
HERE’S WHAT YOU WILL NEED
About the process:
A Weiss beer contains a high proportion of wheat malt, which requires some special mash steps to get your beer tasting delicious.
Water: Finest water you can source. If you are using municipal water which has been chlorinated, you will have much better results if you are able to filter out the chlorine (using an active carbon / charcoal filter). Boil water for 20 mins to remove chlorine if you do not have a filter.
Malt Bill: The Wheat brings a lot to the flavour, but also creaminess.
Malt / Adjunct
3 kg (60%)
1.5 kg (30%)
Munich Malt (light)
Hops Bill: The Fuggle hop is a go-to hop with stouts, so it makes up the flavour / aroma addition of this recipe.
Weight % alpha
Flavour / Aroma
Great for Weiss Beers.
Mash in at 45°C
1st rest at 45°C for 3 mins
Raise temperature to 2nd rest at 64°C
Hold for for 30 mins and then raise temperature to 74°C
Hold for 20 mins.
If possible, mash out at 78°C for 10 min
Sparge at 78°C with 2 or 3 L sparging water (depending on your system)
Boil for 10 mins.
Add your Bittering hop addition. (Spalter Select)
Boil for 40 mins
Add flavour hop addtion (Halletauer mittelfrüh)
Boil for 10 mins and turn off heat.
Cool to 24C and pitch yeast.
Pitching the Yeast and fermentation: Ferment at warm temperature between (15 to 20°C) and rather quick for roughly 3 days if you would like to bring out the esters for the style.
High level of carbonation: 2.2 to 2.7 volumes of CO2.