Malt Weizen (1.8 kg)
Weizen malt is the basic ingredient for brewing the typical wheat beer 'Weiss'. It is usually an unfiltered, top-fermented beer characterised by fruity aromas and a rather light gravity. With 1.8 kg Weizen malt, 23 litres of straw-coloured beer with a persistent foam can be produced. Thanks to the sweetish taste with acid notes, on the table these beers go well with the flavours of meat, especially spicy meat, and fresh cheese.
- Alcohol content: 4,5 %.
- Final density: 1004-6
- Bitterness IBU: 25-35
- Colour EBC: <7
- High fermentation: 18°-22° C (64,4° - 71,6° F)
- Packaging: 1,8 kg
Items required to brew this beer:
- 35 Lt stainless steel beer fermenter
- 35 Lt stainless steel tank
- Transparent cylinder
- Non-toxic crystal tube 12x16
- Automatic beer decanter
- Beer scoop
- Potassium metabisulphite
- Bottle drainer
- Crown or mechanical corks
- Bottle washing machine
- Luxury Kit
Make your beer stable using EMPYRA
How to prepare your beer
- Wash and sanitise all equipment.
- Remove the yeast packet from under the plastic cap and soak the malt jar in hot water for 10 minutes. It will be more fluid and easier to mix.
- Place 3 litres of hot water in the fermenter and pour in 1 kg of sugar. Once the sugar has dissolved, pour in the contents of the jar, using the paddle to pour in all the malt, and stir until the mixture is well mixed.
- Add cold water into the fermenter until you reach 23 litres, taking care to check that the temperature remains between 21 and 27°C. (Adjust the addition of water between cold and warm to control the temperature).
- Pour in the yeast from the sachet (or buy a different yeast if you don't want to use the kit yeast) taking care to spread it over the whole surface. Cover for 15 minutes with the lid without closing it to prevent dust or animals from settling. This will rehydrate the yeast. After this time, stir vigorously with the paddle to oxygenate the wort and yeast. (Remember to always sanitise the equipment you are using).
- Close the lid hermetically and place the fermenter in a place where the fermentation temperature will not be affected by sudden changes.
- Once you have placed the fermenter in position, sanitise it and insert the bubbler into the lid, filling it with water and potassium metabisulphite. The bubbler will start to bubble after 4/5 hours. (Don't worry if it doesn't bubble, there may be an air leak in the lid. If it doesn't work for the next few days, open the lid and check the wort. If you find foam at the top, it means it is fermenting).
- Temperature-controlled fermentation should last between 7 and 10 days (7 spring-summer - 10 autumn-winter).
- After this time, check the density of the beer with a densimeter. If it is above 1006, wait one or more days depending on the result. If it is 1004/1006, try again twice in the next two days. If it is still at 1006 then fermentation is complete.
- Transfer the beer into another washed and sanitised tank, taking care not to move the fermenter and allowing the liquid to flow slowly. To avoid oxygenation, place the transfer tube at the bottom of the tank.
- During decanting sanitise the washed bottles and put them in the bottle rack to drain.
- After racking, add 5/6 g of sugar per litre to the liquid and shake to dissolve it completely.
- Bottle the beer, stopper the bottles and store them vertically for fermentation in the bottle, trying to respect the same fermentation temperature.
- After two weeks place a bottle in the fridge for a few hours and then uncork it to check that carbon dioxide has formed. You will hear the typical sound of uncorking a bottle of beer.
- After another two weeks you will finally be able to taste your beer, although the best results will be achieved after 6 months of maturation.