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Zebonkey's Weiss

Zebonkey's Weiss Image 1

Zebonkey was situated on the R44 outside Stellenbosch and part of the craft beer revolution in South Africa. This is their creamy, smooth Weiss.  

 

The Vitals
Ferment Volume: 20L (depending on efficiency)
Efficiency: ~70%
Target OG: 1054
Target FG: 1008
Target ABV%: 6%
Target IBU:  12.3


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.

Ingredients:

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 Weight Type
Wheat Malt 3 kg (60%) Base
Pilsner Malt 1.5 kg (30%) Base
Munich Malt (light) 400g (8%) Specialty
Vienna Malt 100g (2%) Specialty

 

 

Hops Bill: The Fuggle hop is a go-to hop with stouts, so it makes up the flavour / aroma addition of this recipe. 

Type Weight % alpha Duration Why?
Spalter Select 20g (3.9%) 60 mins Bittering
Halletauer mittelfrüh 20g (3.8%) 60 mins Flavour / Aroma


Yeast: 

Fermentis WB06 Great for Weiss Beers.

 
Brewing Process:

  1. Mash in at 45°C
  2. 1st rest  at 45°C for 3 mins
  3. Raise temperature to 2nd rest at 64°C
  4. Hold for for 30 mins and then raise temperature to 74°C
  5. Hold for 20 mins.
  6. If possible, mash out at 78°C for 10 min
  7. Sparge at 78°C with 2 or 3 L sparging water (depending on your system)
  8. Boil for 10 mins.
  9. Add your Bittering hop addition. (Spalter Select)
  10. Boil for 40 mins
  11. Add flavour hop addtion (Halletauer mittelfrüh)
  12. Boil for 10 mins and turn off heat. 
  13. 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.

Carbonation:

High level of carbonation:  2.2 to 2.7 volumes of CO2.

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