20 Liter Weissensteins Monster

WEISSENSTEINS MONSTER | 20 LITER

WHEAT BEER – LIQUID YEAST

Specifications:

• Malt: 2.20 kg Pilsen Malt | Bindewald, 2.20 kg Wheat Malt |
  Bindewald

• Hops: 20 g Te nanger, 20 g Te nanger

• Yeast: 1 Weihenstephan Weizen | Wyeast 3068

• Expected OG: 1.051

• Expected FG: 1.015

• Expected ABV: 4.7%

• Boil Time: 60 min

• Hop Addition Times: Te nanger 20 g – 60 min, Te nanger 20 g –
  10 min

Kit Content:

This kit includes the following ingredients:

• 2.20 kg Pilsen Malt | Bindewald
• 2.20 kg Wheat Malt | Bindewald
• 20 g Te nanger hops
• 1 Weihenstephan Weizen liquid yeast | Wyeast 3068

Product Usage Instructions:

BREW DAY

1. Start with making sure everything in the kit is included.

2. Read through the instructions!

3. Wash and clean the brewing equipment. Do not use the same
   equipment used while cooking or washing up.

4. Sterilize the equipment that will be in contact with the wort
   after chilling. Follow the dosage instructions on your sanitizer.
   Your beer can get infected if this step is not done correctly.

STEP 1: Filling the Fermentation Vessel

Fill up with water to the false bottom if you have one.

STEP 4: Boiling the Wort

Start heating until you reach a boil. The wort shall boil for 60
minutes. Do not use a lid! Open the bags labeled 20 g Te nanger.
Pour the content into the kettle. Boil for 50 minutes. Open the
bags labeled 20 g Te nanger. Pour the content into the kettle. Boil
for 10 more minutes. Turn off the heat / Flame out!

STEP 5: Fermentation

Fill the airlock and put it into the lid of the fermentation
bucket. Leave for 14 days. When the fermentation is done, take a
wort sample and measure it with your hydrometer. This is the FG
(Final Gravity).

STEP 6: Calculating ABV

Take a sample and measure the Oeschle value with a hydrometer
and write down the result. This is the OG (Original Gravity).
Calculate ABV using the formula: (OG-FG) x 131,25 = ABV.

STEP 7: Bottling

Bottling your beer:

1. Wash and sanitize the bottles. Put the caps in a bowl with
   sanitizer.

2. We recommend Carbonation Drops. Follow the dosage instructions
   on the package. You can also use regular table sugar: 2-3 grams per
   33 cl bottle.

3. Fill the bottles with beer and leave an air pocket at the top.
   Cap it and place it in room temperature for at least one week.

4. Open a bottle and test the carbonation levels. If you think
   it’s enough, chill for a week or two. Enjoy!

FAQ:

Q: Can I use different types of yeast for this recipe?

A: It is recommended to use the specified Weihenstephan Weizen
liquid yeast (Wyeast 3068) for the best results. Using a different
yeast may alter the flavor and characteristics of the beer.

Q: How long should I boil the wort?

A: The wort should boil for 60 minutes according to the
instructions. This ensures proper extraction of flavors and
sterilization of the ingredients.

Q: How should I store the bottled beer?

A: After bottling, store the beer at room temperature for at
least one week to allow carbonation. Once carbonated, you can chill
the beer for a week or two before enjoying.

WEISSENSTEINS MONSTER | 20 LITER
WHEAT BEER – LIQUID YEAST
YOU NEED: · Cleaner and sani zer · Ke le or brewing equipment to boil 25-29 liters of wort. · Ke le for hea ng sparge water. · All Grain brewing equipment. · Fermenta on equipment. · Bo ling or kegging equipment. Equipment and ingredients can be found at www.maltmagnus.se

This is a classic wheat beer with malt from Bindewald in Germany. Weissensteins Monster has a fresh and crisp taste and aroma of banana and clove. The Te nanger hops contributes with some flowery aroma and mild bi erness.
KIT CONTENT
MALT: 2.20 kg Pilsen Malt | Bindewald 2.20 kg Wheat Malt | Bindewald
HOPS: 20 g Te nanger, 20 g Te nanger
YEAST: 1 Weihenstephan Weizen | Wyeast 3068
EXPECTED OG: 1.051
EXPECTED FG: 1.015
EXPECTED ABV: 4.7%
FERMENTATION TEMP: 25°C
MASH TEMP: 67°C
BOIL TIME: 60 min
HOP ADDITION TIMES: Te nanger 20 g – 60 min Te nanger 20 g – 10 min
BEER XML FILE: If you use an app like Brewfather you can download a XML file for this recipe under the product on maltmagnus.se
IF YOU HAVE BREWED BEFORE: This is basic step-by-step instruc ons mainly for beginners. If you have brewed before, just use your brewing equipment as usual. You find mash temperatures and hop addi ons above.

BREW DAY 1. Start with making sure everything in the kit is included. 2. Read through the instruc ons! 3. Wash and clean the brewing equipment. Do not use the
same equipment used while cooking or washing up. 4. Sterilize the equipment that will be in contact with the
wort a er chilling. Follow the dosage instruc ons on your sani zer. Your beer can get infected if this step is not done correct.
STEP 1 1. Fill up with water to the false bo om if you have one
before measuring 3 liters per 1 kg malt. 2. Heat the water to 67°C.

STEP 2 MASH IN – Add the crushed malt while s rring to avoid lumps. Mash at 67°C for 60 minutes.
STEP 3 MASH OUT – Rise the temperature while s rring to 76°C for about 10 minutes.

STEP 6
COOLING ­ Cool the wort as rapidly as possible to around 25°C. Use spiral cooler or other cooling equipment. If you do not have any, put the fermenta on bucket in a cool water bath.
NOTE! Do not use any un-sani zed equipment or hands in the wort at this point!
Take a sample and measure the Oeschle value with a hydrometer and write down the result. This is the OG value.

STEP 4
SPARGE – Prepare water in your hot liquor tank / ke le to a temperature of 80°C. Rinse the malt gently with the hot water un l you reach a total volume of 23-25 liters in your boil ke le.

STEP 7
FERMENTATION ­ Open up the yeast package with a sterilized scissors and pour it into the cooled wort.
Fill the airlock and put it into the lid of the fermenta on bucket.
Place the bucket on a dark spot keeping a temperature of around 25°C.
Leave for 14 days. When the fermenta on is done take a wort sample and measure it with your hydrometer. This is the FG.
Calcula on ABV: (OG-FG) x 131,25 = ABV

STEP 5
BOIL – Start hea ng un l you reach a boil. The wort shall boil for 60 minutes. Do not use lid! Open the bags labeled 20 g Te nanger. Pour the content into the ke le. Boil for 50 minutes. Open the bags labeled 20 g Te nanger. Pour the content into the ke le. Boil for 10 more minutes. Turn off the heat / Flame out!

BOTTLING
BOTTLING YOUR BEER:
1. Wash and sani ze the bo les. Put the caps in a bowl with sani zer.
2. We recommend Carbona on Drops. Follow the dosage instruc ons on the package. You can also use regular table sugar: 2-3 grams per 33 cl bo le.
3. Fill the bo les with beer and leave a airpocket at the top. Cap it and place it in room temperature for at least one week. Open a bo le and test the carbona on levels. If you think its enough, chill for a week or two. Enjoy!

References

• Maltmagnus.se
• Maltmagnus.se

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