🌾 Brothers In Law – Brewing InstructionsUpdated a day ago

🌾 Brothers In Law  – Brewing Instructions

As crisp as a Weizen, with a fruity floral twist! Perfect for sunny days and outdoor sipping.

🍻 Beer Info

• Background: It's as fresh as a Weizen but more fruity! This Hopfenweisse offers an intense floral taste with notes of tangerine derived from the dry hop. A perfect beer for outside. 

• Style: Hopfenweisse (Hoppy Wheat Beer)

• ABV: ~6.5%

• Fermentation time: 14 days

• Ready to drink: 14–16 days (carbonation level is up to personal preference)

📦 What’s Included

Malt & Grains (All Crushed)

• 3.3 lbs German Pale Wheat Malt – Weyermann

• 1.6 lbs German Pilsen Malt – Best Malz

• 0.2 lbs Acidulated Malt – Weyermann

• 0.2 lbs Dark Wheat Malt – Weyermann

Hops

Boil Hops

• 0.2 oz Magnum (11.6% AA) – for bittering

• 0.2 oz Tradition (4.3% AA) – for aroma

• 0.15 oz Mandarina Bavaria (7.6% AA) – for aroma

Dry Hops

• 0.2 oz Tradition

• 1.5 oz Mandarina Bavaria

Yeast

• 1x Lallemand Munich Classic (dry yeast)

✅ Before You Start

📲 Scan the QR Code to Load the Recipe

Before brewing, you'll need a QR code for this recipe.

• Contact Exobrew Support to get your QR code.

• Scan the QR code with your machine.

• This will automatically download the Hopfenweisse recipe and sync all brewing steps.

Note: The recipe will not appear on your machine until the QR code has been scanned.

🥣 Ingredient Preparation

1. Malt

• Combine the following in one bowl:

  • 3.3 lbs German Pale Wheat Malt

  • 1.6 lbs German Pilsen Malt

  • 0.2 lbs Acidulated Malt

  • 0.2 lbs Dark Wheat Malt

• Follow the  app/browser for the pre-mixing water amount

2. Hops

Add the following hop pellets into cloth hop bags and place into the hop carousel:

Boil Additions:

• Compartment 1: 0.2 oz Magnum

• Compartment 2: 0.2 oz Tradition

• Compartment 3: 0.15 oz Mandarina Bavaria

Dry Hop (To be added later):

• 0.2 oz Tradition

• 1.5 oz Mandarina Bavaria

3. Yeast

• Use Lallemand Munich Classic dry yeast

• Add only after wort has cooled, as prompted by the app

🧪 Fermentation & Conditioning Schedule

🧬 Primary Fermentation (Days 1–4)

• Add yeast to the keg

• Attach:

  • Airlock to the center post on the keg lid

  • Trub container to the bottom of the keg

• Keg maintains a temperature of 25°C for 4 days

🌿 Secondary Fermentation (Days 5–7)

• Keg reduces temp to 12°C

• Add dry hop additions (Tradition & Mandarina Bavaria) into the keg

• Hold temp at 12°C for 3 days

❄️ Conditioning

❄️ Conditioning 1 (Day 8)

• Temp: 12°C

• Remove, empty & replace trub container

❄️ Conditioning 2 (Day 9)

• Temp: 5°C

• Remove, empty & replace trub container

❄️ Conditioning 3 (Day 10)

• Temp: 5°C

• Remove, empty & replace trub container

❄️ Conditioning 4 (Day 11)

• Temp: 5°C

• Remove, empty & replace trub container

🫧 Carbonation & Serving (Days 12–16)

1. Attach CO₂ cartridge to the pressure regulator

2. Connect black ball lock connector to regulator

3. Mount regulator on keg post labeled CO2

4. Open regulator – wait 1 day

5. Replace CO₂ cartridge – wait 1 more day

6. Connect tap to keg post labeled TAP

7. Gently release internal pressure via the overpressure valve

8. Set to 5 psi for ideal serving flow

9. Pour your bright, fruity Hopfenweisse and enjoy!