A good beer doesn't necessarily have to be a complex one! This is showcased through our The Oryx Weiss recipe, where plain ingredients actually creates complex flavours if applied in the right way.
20L (depending on efficiency)
HERE’S WHAT YOU WILL NEED
About the process:
This is a fairly simple brew, keep your mash at around 67C for 60 mins and then boil with hop additions.
Water: Get the best water you can find, generally aiming for a PH of between 5.4 and 5.7. If you use municipal water, boiling for 20 mins will allow the chlorine to evaporate.
Malt Bill: The Wheat adds creaminess to this beer.
Malt / Adjunct
2.1 Kg (50%)
2.1 Kg (50%)
Hop Bill: Southern Aroma hops are produced in South Africa and is a hybrid of a Saaz and Hallertau Mittelfrüh, and with it comes some noble hop qualities.
Bitter / Flavour
Flavour / Aroma
Fermentis WB-06 (1 packet)
Great for the Weiss style flavours.
Mash at 67C.
Rest for 60 mins.
Sparge and bring to boil
Boil for 30 mins.
Add first hop addition. (10g Southern Aroma.)
Boil for 20 mins.
Add second hop addition. (10g Southern Aroma.)
Boil for 10 mins.
Cool to 25C and pitch the yeast.
Pitching the Yeast and fermentation: Pitch 10 grams of Fermentis WB-06 dry yeast directly into fermentor with wort and shake vigorously for 5 seconds... Keep temperature steady during fermentation as far as possible! Once gravity readings are constant for 3 days in a row, transfer to bottles for bottle conditioning.
High level of carbonation: 2.2 to 2.7 volumes of CO2.