Recipe of the month - Miami Weiss

Spring has sprung and its time to start brewing for summer. One of the easiest and rewarding beers to make must be a Weiss Beer. I always like to add some kind of fruit to my Weiss beers, this beer has the zest of one orange added for a sweet and citrusy aroma (If orange is not your thing you can simply omit the zest). 

This beer is ready to drink as soon as its carbonated. It will peak at 1 to 2 months. Serve at 4^oC

Miami Weiss (All Grain)

Batch Size: 20.0 L
Efficiency: 70.0%

• Original Gravity: 1.053  
• Final Gravity: 1.013
• Alcohol: 5.2%
• Bitterness: 14.2
• Boil duration: 90 minutes
  

Ingredients

• 2.54 kg Wheat Malt - added during mash
• 2.54 kg Pale Ale Malt - added during mash
• 50.0 g Hallertauer Hersbrucker (2.28%) - added during boil, boiled 90.0 m
• Zest from one orange - added the last 10 minutes of the boil
• 1 Fermentis WB-06 Safbrew WB-06
• 5 ml Irish Moss
  

Heat 15.5 Liters of water to 73^oC. Add water to (cold) mash tun. Add Grain and mix. Wait for mash temperature to settle at 66^oC (you can add boiling water or some ice cubes to adjust the temperature if needed)  

Mash for 60 minutes

Heat 23 Liters of water to 77^oC. Sparge the grain and drain wort into your brew pot

Bring the wort to the boil and add the hops. Boil for 90 minutes

15 minutes before the end of the boil

- Put immersion chiller in your pot

- Add Irish moss

10 minutes before the end of the boil

-Add the grated zest of one orange

At the end of the boil cool down wort to 21^oC and add to the fermenter. Pitch re hydrated yeast

Ideal fermentation temperature 19 - 23^oC

Ferment for 2 weeks. Bottle with 180 g granulated sugar boiled in 200 ml water for 10 minutes & cooled.

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Miami Weiss (Partial/Mini Mash)

You will need a 15 L pot

Batch Size: 20.0 L
Efficiency: 70.0%
 

• Original Gravity: 1.048 
• Final Gravity: 1.012
• Alcohol: 4.69% 
• Bitterness: 15.7 
• Boil duration: 60 minutes

Ingredients:

• 1.2 kg Wheat Malt
• 1.2 kg  Pale Ale Malt
• 1.5 kg Unhopped Wheat Liquid Malt Extract- added during boil, boiled 60.0 m
• 55.0 g Hallertauer Hersbrucker (2.28%) - added during boil, boiled 60.0 m
• Zest from one orange - added the last 10 minutes of the boil 
• 1 x Fermentis WB-06 Safbrew WB-06
• 5 ml Irish Moss
  

Add crushed grain to a grain bag. Heat 6 L of water to 73 °C and mash grains at 66°C  for 90 minutes. (stir the grain in the grain bag well)

Heat 6L of sparge water to 75°C

Remove grain bag from grain water and  rinse with the heated sparge water. Bring wort to the boil, remove pot from the stove and add Liquid malt extract and hops. Boil wort for 60 minutes.

15 minutes before the end of the boil

-Add Irish moss

10 minutes before the end of the boil

-Add the grated zest of one orange

At the end of the boil remove pot from the stove and cool. Strain the cooled wort into the primary fermenter and add top up the fermenter obtain 20 L. When wort temperature is under to 21^oC pitch your re hydrated yeast

Ideal fermentation temperature 19 - 23^oC

Ferment for 2 weeks. Bottle with 180 g granulated sugar boiled in 200 ml water for 10 minutes & cooled.