Gallia Weiss & Versa Recipe

1. Heat strike water

Heat 10–12 L of brew water to about 74 °C (165 °F) to hit a mash-in temperature around 66 °C (151 °F) when grain is added, accounting for grain temperature.

2. Mash-in

Add the crushed wheat malt, pilsner malt, flaked wheat and Carapils to the mash tun. Mash at 65.5–67 °C (150–153 °F) for 60 minutes to achieve a balanced fermentable profile and medium body appropriate for a session Weissbier.

3. Mash out

Raise temperature to 75–78 °C (167–172 °F) for 10 minutes to stop enzymatic activity and improve lautering.

4. Sparge

Sparge with 8–10 L of 75 °C (167 °F) water until you collect about 18–20 L of wort in the kettle (pre-boil volume).

5. Bring to boil

Bring the collected wort to a vigorous boil.

6. Bittering hop addition (60 min)

With 60 minutes remaining in the boil, add 10 g Hallertau or Tettnang hops. This small bittering addition keeps IBU low to suit a 4% ABV session wheat beer.

7. Late hop & spices (10–5 min)

With 10 minutes left in the boil, add the 8 g dried sweet orange peel and 2 tsp lightly crushed coriander seed. With 5 minutes remaining, add the remaining 10 g of hops for a soft herbal/flowery aroma.

8. Cooling

After 60-minute boil completes, chill the wort quickly to yeast-pitching temperature (about 18–22 °C / 64–72 °F) using a wort chiller or immersion in an ice bath.

9. Transfer & oxygenate

Transfer the cooled wort to a sanitized fermenter, leaving behind trub. Aerate or oxygenate the wort thoroughly (shake, splash or use O2) to give yeast the oxygen they need for a healthy fermentation.

10. Pitch yeast

Pitch the Weissbier yeast at about 18–20 °C (64–68 °F). For an authentic banana/clove ester profile keep fermentation in the lower end of this range for a gentler ester production.

11. Primary fermentation

Allow fermentation to proceed for 5–7 days until vigorous fermentation subsides. Typical session Weissbier finishes relatively quickly due to lower gravity.

12. Conditioning / diacetyl rest (optional)

If fermentation slows but gravity is a hair high, raise temperature to 20–22 °C (68–72 °F) for 1–2 days to help clean up fermentation byproducts.

13. Secondary (optional)

You may transfer to a secondary vessel for clearing for 3–5 days, but Weissbier is traditionally left on yeast for natural conditioning and haze; skipping secondary is acceptable.

14. Measure final gravity

Take a final gravity reading. Expected final gravity for a 4% ABV Weissbier is around 1.008–1.012 depending on mash profile.

15. Prepare priming sugar

Dissolve 85 g corn sugar in 250 ml boiling water, cool to room temperature and add to a sanitized bottling bucket.

16. Bottle

Rack beer gently onto priming solution to evenly distribute. Bottle into sanitized bottles and cap.

17. Carbonation and conditioning

Store bottles at 18–22 °C (64–72 °F) for 10–14 days to carbonate. Chill for 24–48 hours before serving to help yeast settle and improve clarity.

18. Serve cold in a tall weizen or tulip glass to showcase the beer's head and aroma. Expect a light, effervescent body, with mild banana/clove esters, gentle citrus from orange peel and a soft hop background.