A Quite Naas Spicy Weiss

Thirst quenching is what this Weiss recipe is all about. A very basic wheat and pilsen malt profile and subdued hop bitterness level, lay a platform for yeast produced esters and phenolics to shine. Banana, bubblegum, clove, coriander are all there at different levels depending on your fermentation temp. Lower…more spicy higher more fruity.

Ingredients

2kg Pale Wheat Malt
1.2kg Pilsen (2 row)
0.2kg Munich Malt
0.1kg Cara Aromatic (50 EBC)
14g Mittelfruh Hops (60 min)
10g Mittelfruh Hops (15 min)
3/4 of a sachet of Safbrew WB-06 Wheat Beer Yeast.

Mash

Add 8.5 litres of water at 78°C to the mash tun and allow to cool to 74°C.
Add all grains.
Temp should drop to 67°C (Add cool/hot water to reach this temp).
Steep for 60 min.
Temp should remain constant.

Sparge

(2-Step Batch Sparge)
Step 1: Add 5 litres of water to the mash tun at 78°C. Tap off wort into Boil Pot until water level is just above the surface of grain bed.
Step 2: Add another 9 litres of water to the mash tun at 76°C. Tap off wort into Boil Pot.

Boil

(75 min):
Boil Size: 20.5 litres.
Add 14g Mittelfruh Hops at 60 min.
Add 10g Mittelfruh Hops at 1 min.

Ferment

Cool wort to 22°C, pour/siphon into fermentor, aerate well and pitch yeast. Estimated Original Gravity (OG) is 1.048 SG. Ferment between 18- 24 degrees. Allow to ferment for a week or two or until Specific Gravity (SG) readings are identical over a 24-hour period. Estimated Final Gravity (FG) is 1.014 SG. Once fermentation is done, tap off and bottle/keg.

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2 Responses to “A Quite Naas Spicy Weiss”

  1. Anthony Cawood November 21, 2014 at 1:51 pm #

    Very Naas indeed!

  2. Anthony Cawood November 21, 2014 at 1:52 pm #

    Thanks Ant we think so too!

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