Mariposa Mai Weisse Ale

Print Recipe

Prep Time 1

Cook Time 1 30

Fermentation in 3 steps 28

Course beer

Cuisine American, belgian, German

Servings 5 Gallons

Ingredients

5.5 Gallons Water
1 Lb White wheat malt
1 Lb German Vienna Malt
1 Tbsp Coriander Seed
1 Tbsp green Cardamom pods
9 lb Golden malt extract
2 oz Mosaic whole Leaf Hops
1 Oz German Polaris Hop pellets
1 Oz Sterling Hop Pellets
4 oz Candied Ginger
1 oz Tettnang Pellet Hops
1 Oz Centennial Pellet Hops
11.5 Grams S-33 Wheat Style specialty yeast
1 each flocking tablet or 1 oz Irish moss
3/4 Cup Priming sugar

Instructions

Bring 3 gallons of water to a boil in a 5 to 6 gallon pot. Place the malts in a brewing bag with the coriander and cardamom. Simmer for 45 minutes. Then remove the bag.
Stir in the malt extract and return to a boil. Add in the candied ginger.
Add the polaris, mosaic, and sterling hops and boil for 30 minutes. When you add the hops, the wort will bubble up. Be sure to whisk it down to prevent overflow.
Add the tettnang and centennial hops plus a flocking tablet to help clarify the ale. Boil for another 15 minutes. Don't forget to whisk the mix to prevent overflow.
Sanitize all your equipment, hoses, stoppers, buckets, carboys, funnels, etc.
Remove the wort from the heat. Strain through cheesecloth and a sparging back into a racking bucket, preferably with a spigot. Transfer the concentrated liquid to a carboy for fermentation. Add cold water to bring the total volume to 5.5 gallons. Cool to room temperature.
When the ale is room temperature, pitch the yeast by floating it on the wort. Cap the carboy with a rubber stopper with a blow off tube to allow crud and excess pressure to escape into a container partially filled with water. Store the carboy in a dark cool area where it won't be exposed to light or disturbed.
After about 3 days the most active part of the fermentation will subside. You will notice the bubbling and blow off taper off. At this point, you can replace the blow off tube with an airlock. Allow to ferment another 11 to 14 days.
After 2 weeks from brew day, it should be relatively inactive. You can judge by how often the air lock produces bubbles. To double check you can take measurements. ABV should be around 1%. It's time to bottle.
Dissolve 3/4 cup priming sugar in 1 cup water. Sanitize all your equipment: racking tub, hoses, bottling equipment, Bottle Caps and bottles. Or, if you are using kegs, sanitize them and all accessories.
Use a siphon to transfer liquid to a racking tub. be careful not to disturb the sediment in the bottom of the carboy. Stir in the priming sugar. Then you can transfer the ale to your bottles or kegs. Cap the bottles or seal the keg and put in a dark cool place where it won't be disturbed for another 2 weeks.
After 2 weeks, it is ready to drink. Pop a bottle open and enjoy! Share with friends.

Notes

When you have added all your water Take readings of ABV, specific gravity, and brix at this point. These readings will help you determine how much alcohol will be in the final product and when it is time to bottle. Our readings were 1.54 SG, 13 Brix, and 7% ABV. Final readings should show about 1% ABV. So, subtract the final number from initial. That gives you about 6% ABV. This also indicates that the majority of yeast activity is complete, and it is safe to bottle. If you are getting readings of around 2% or more, let it ferment longer.

Keyword Ale, ginger, hops, mai, Malt, Mariposa, Weisse, Wheat, White