Brewer’s Notes
Zweilous scored a 97 with the Craft Beer and Brewing review panel. Why? Because it’s super crushable, aromatic as hell, and enticingly pale and opaque. Here’s how the Craft Beer and Brewing panel described Zweilous:
“Pours an off-white yellow. Nose suggests fresh-squeezed mango juice, orange Creamsicle, pink bubblegum, and lemon—piney but inviting. The flavor has a sweetness and bitterness that evoke a light, diluted, herbal orange juice. Light-hearted, sunny, playful, and carefree, not concerned about being a full-fledged hazy. Very drinkable. Refreshing, fresh notes that encourage another sip.”
This recipe from our Wandering Monsters collaboration perfectly fills the hoppy easy-drinker slot on your beer menu. Fermentation with our TROPICS™ London yeast, alongside Citra and Motueka hops, creates a tropical brew consumers will want to keep on drinking.
Recipe Specs
OG: 13.8°P
FG: 4.0°P
IBUs: 20
ABV: 5.29%
Malt/Grain Bill
65% Briess Pilsen
15% Crisp Malted Naked Oats
15% Rahr Extra Pale White Wheat
5% Crisp Chit Malt
Hops & Additions Schedule
0.35 oz (10.0 g)/BBL Calcium Chloride to mash
0.09 (2.5 g)/BBL Calcium Sulfate to mash
Lactic acid to mash to reach 5.2-5.4 mash pH
0.35 oz (10.0 g)/BBL CaCl at first wort
0.09 oz (2.5 g)/BBL CaSO4 at first wort
2 Whirlfloc tablets/BBL at 15 minutes from the end of boil
0.004 oz (0.1 g)/BBL YeastEx or other zinc based yeast nutrient at end of boil
8.0 oz (225.0 g)/BBL Motueka T90 at whirlpool
1.8 oz (50.0 g)/BBL Citra Dynaboost at whirlpool
0.18 oz (5.0 g)/BBL ALDC at knockout
16.0 oz (450.0 g)/BBL Citra at dry hop
16.0 oz (450.0 g/BBL Motueka at dry hop
0.16 oz (5.0 g)/BBL Citra Hyperboost at brite transfer
Yeast
Berkeley Yeast TROPICS™ London at 750k cells/mL/°P or Dry TROPICS™ London at 100 g/BBL
Directions
1. Mill the grains and mash at 154°F (65.5°C). Add the calcium chloride, calcium sulfate and lactic acid during mash in (aiming for 150 ppm CaCl, 50 ppm CaSO4, and a pH between 5.2-5.4). Rest for 45 minutes.
2. Vorlauf for 10 minutes and start the run off into the kettle.
3. Sparge as necessary to achieve the kettle full volume.
4. Boil for 30 minutes. Add calcium chloride, calcium sulfate, Whirlfloc and YeastEx according to the schedule.
5. Lower your whirlpool temperature to 175°F (88°C). Add whirlpool hops and Dynaboost. Add additional lactic acid, if needed, to reach 4.9-5.0 wort pH. Whirlpool for 20 minutes (10 minutes with pump/gentle swirling, 10 minutes of rest).
6. Begin wort transfer.
7. Chill to 65°F (18°C) and aerate the wort.
8. Pitch the yeast and add ALDC into the fermentor.
9. Ferment at 68°F (20°C).
10. When fermentation has finished, dump the yeast, trub, and hops for two consecutive days.
11. After the second trub dump, add the dry hops. Gently rouse the hops in the fermentor. Continue to rouse hops once a day for the next two days.
12. When the beer is aromatic and free of acetaldehyde and diacetyl, crash to 32°F.
13. Cold condition for 3 days, dumping spent hops and yeast each day.
14. Add the Hyperboost.
15. Carbonate to 2.6 volumes of CO2. Condition for 2 more days, then package.
