Hefeweizen 3V 3_3

Last beer of NHC 2019 run of beers. Not much to say. I have now brewed this same beer 3 times without changing the recipe or process. Last year it placed 2nd at NHC. This one I still ferment in a 6G carboy since I’m just bottle conditioning it with speise anyway.

Recipe Info
Recipe: hefeweizen 3v 3
Style: Weissbier 10A BJCP 2015
Date: 11-09-2017

RecipeGuideline MinGuideline Max
OG1.0501.0441.052
FG1.0111.0101.014
Color3.42.06.0
ABV5.14.35.6
IBU13.08.015.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 14.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.53 G
Volume: 7.69 G
Temp: 112.0 F

Boil Info
Kettle Gravity: 1.039
Predicted Mash Run-off: 5.23 G
Target Starting Boil Volume: 10.25 G
Boil Duration: 90 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 8.0 G

Fermentables

Weight% by WeightNameYieldSRM
8.750 Lb60.0 %Wheat (DURST MALZ)84.01.8
5.750 Lb40.0 %Pilsner (DURST MALZ)81.51.8

Hops

WeightNameAAUTimeUseIBUs
0.9 OzHallertau Mittelfrüh2.590 minsBoil6.0
1.0 OzHallertau Mittelfrüh2.560 minsBoil7.0

Yeast

AmountName
1.000 unitHefeweizen Ale White Labs WLP300

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
0.500 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.63

CaMgNaClSoBicarbonate
Water7321302430
Mash733211482430
Sparge793211572430
Final1195332383847
Target7500000

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Mash Water Adjustments
Calcium Chloride: 6.0 g
Lactic Acid: 5.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Sparge Water Adjustments
Calcium Chloride: 6.0 g

Notes

Single decoction 
Mash in at 105f raise to 112f immediately and hold for 10 mins 
2f a min up to 126f for 10 Mins 
Raise to 149f and hold for 5 mins then pull 1/3rd as thick decoction and leave main mash at 149f while handling decoction
Slowly raise decoction to 158f and hold for 20 mins and then boil for 10 mins
Reincorporate decoction into main mash slowly and stabilize at 158f for 10 Mins and make sure it passes iodine test else hold till done converting
Raise to 169f and hold 10 mins

Chill to 58f
Pull 4 gallons to fermenter and then pull 2 quarts in mason jars for speisse at bottling
Oxygenate for 60 secs with 0.5 micron stone and o2. Raise to 63f over 24 hours. Hold for 1 week. Raise to 68f over 24 hours and hold through two weeks.

speise -> 3gallons @ 3.25 volumes = 1.6 qt of speise
i pull 2 x 0.8qt of speise and sterlize @ 15psi in pressure cooker for 15 mins

2/5/19 0.3L 30g of DME starter of WLP300
2/7/19 good 3 vessel decoction brewday
followed notes from 2/12/18 brew notes without issue even though i forgot my new O2 setup no longer works so i jerry rigged an o2 setup.
pitched @ 3pm
2/8/19 8am no bubbling
@11am thin kreusen and slow bubbling
2/9/19 2″ kreusen and strong bubbling
2/10/19 1″ kreusen dropping and slow steady bubbling
2/12/19 kreusen dropping bubbling has stopped
2/14/19 no bubbling
2/21/19 bottled 3G + speise. 28 bottles. FG 1.010. tastes really good. a hair of skunk. We’ll see.

Best Bitter 3V Conical 1

Another NHC 2019 beer. See NHC details in my Schwarzbier discussion. I did change up this recipe a bit from last year. I went against my own advice and went to a blend of Whitbread Golding and East Kent Golding. Beer turned out well so we’ll see. I also adjusted for the larger volume of my conical.

Recipe Info
Recipe: best bitters 3v conical 1
Style: Best Bitter 11B BJCP 2015
Date: 02-05-2018

RecipeGuideline MinGuideline Max
OG1.0481.0401.048
FG1.0111.0081.012
Color7.58.016.0
ABV4.93.84.6
IBU46.025.040.0

Brewery Info
Efficiency: 73 %
Attenuation: 78 %

Mash Info
Weight: 15.775 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.93 G
Volume: 8.19 G
Temp: 154.0 F

Boil Info
Kettle Gravity: 1.041
Predicted Mash Run-off: 5.51 G
Target Starting Boil Volume: 10.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.0 G

Fermentables

Weight% by WeightNameYieldSRM
14.200 Lb90.0 %Maris Otter (Crisp)82.03.0
0.900 Lb6.0 %Crystal, Medium (Simpsons)76.055.0
0.675 Lb4.0 %Torrified Wheat79.01.7

Hops

WeightNameAAUTimeUseIBUs
0.75 OzChallenger7.660 minsBoil13.0
1.5 OzWGV7.615 minsBoil13.0
1.5 OzEast Kent Goldings (EKG)4.615 minsBoil8.0
1.5 OzWGV7.620 minsAroma8.0
1.5 OzEast Kent Goldings (EKG)4.620 minsAroma5.0

Yeast

AmountName
1.000 unitEnglish Ale White Labs WLP002

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.49

CaMgNaClSoBicarbonate
Water7321302430
Mash733213018130
Sparge643213016030
Final1075334726747
Target750002000

Water Profile Name: carrboro
Target Profile Name: hoppy

Mash Water
Total Water Treated: 28.391 G
Percent RO / Distlled: 0 %
Water Used: 7.500 G

Mash Water Adjustments
Gypsum: 8.0 g
Lactic Acid: 2.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Sparge Water Adjustments
Gypsum: 6.0 g

Notes

Mash 154f 60 mins
168f 10 mins

Ferment 68f for 2 weeks

1/29/19 1L 100g DME starter with 1 pouch of WLP002
1/31/19 normal 3V brew day. pitched @ 1:30pm entire starter at 68F
2/1/19 strong bubbling
2/2/19 steady bubbling
2/3/19 slow steady bubbling
2/4/19 ~5 sec
2/9/19 forced diacetyl test. both seemed negative to me. shook up fermter to get yeast back in suspension just in case 🙂
2/13/19 cold crashed to 35F
2/14/19 dropped cone. aeration stone was slowly leaking so wanted to get beer out
2/15/19 racked to keg. FG 1.015
tasted good. maybe a hair too bitter?
2/23/19 gelatin added. 30 psi 24 hours then 11psi at 35F.

Cal Common 3V Conical 1

Another beer in NHC 2019 run of beers. Overall NHC thoughts covered in Schwarzbier discussion. This is the only beer I dry hopped out of all my NHC beers so I did get to take advantage of dry hopping with positive CO2 pressure as well as dropping the cone before and after dry hopping.

I should mention this recipe is based on recipe from local NHC gold medal winner Keith Eisel and adjusted for my system.

Recipe Info
Recipe: cal common 3v conical 1
Style: California Common 19B BJCP 2015
Date: 07-23-2017

RecipeGuideline MinGuideline Max
OG1.0521.0481.054
FG1.0121.0111.014
Color12.010.014.0
ABV5.34.55.5
IBU46.030.045.0

Brewery Info
Efficiency: 74 %
Attenuation: 78 %

Mash Info
Weight: 17.35 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.42 G
Volume: 8.81 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.045
Predicted Mash Run-off: 5.86 G
Target Starting Boil Volume: 10.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.0 G

Fermentables

Weight% by WeightNameYieldSRM
13.500 Lb78.0 %2-row Pale Malt (Briess)80.53.0
1.250 Lb7.0 %Caramel 40L (Briess)75.040.0
1.250 Lb7.0 %Caramel 60L (Briess)76.060.0
0.675 Lb4.0 %Victory Malt (Briess)75.028.0
0.675 Lb4.0 %Carapils (Briess)74.01.3

Hops

WeightNameAAUTimeUseIBUs
1.4 OzNorthern Brewer (US)8.760 minsBoil27.0
1.5 OzNorthern Brewer (US)8.710 minsBoil10.0
1.5 OzNorthern Brewer (US)8.720 minsAroma9.0
1.0 OzNorthern Brewer (US)8.74.0 daysDry Hop0.0

Yeast

AmountName
1.000 unitSan Francisco Lager White Labs WLP810

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.42

CaMgNaClSoBicarbonate
Water7321302430
Mash723217811630
Sparge673216911530
Final11353411918648
Target7500000


Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
Gypsum: 5.0 g
Calcium Chloride: 3.0 g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Sparge Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 2.0 g

Notes

Mash 152f 60 mins
168f 10 mins

2 weeks at 62f
Lager 3 weeks

1/20/19 1.4L starter w/ 140g DME WLP810 1 pouch
1/22/19 normal 3 vessel brewday. pitched full starter @ 1:30pm
1/23/19 8am steady bubbling
1/26/19 slow steady bubbling
1/28/19 ~ 13 sec
2/5/19 dry hopped
2/8/19 dropped to 35F
2/10/19 dropped cone
2/12/19 racked to keg for lagering
FG 1.014 . tastes good.
2/23/19 added gelatin. 30 psi overnight then 11psi @ 35F to force carb.

Vienna 3V Conical 1

This is the 2nd beer in my NHC 2019 run. All the same applies to this beer as the Schwarzbier.

Recipe Info
Recipe: vienna 3v conical 1
Style: Vienna Lager 7A BJCP 2015
Date: 01-03-2018

RecipeGuideline MinGuideline Max
OG1.0521.0481.055
FG1.0111.0101.014
Color14.59.015.0
ABV5.34.75.5
IBU34.018.030.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 17.78 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.56 G
Volume: 8.98 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.044
Predicted Mash Run-off: 5.96 G
Target Starting Boil Volume: 10.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.0 G

Fermentables

Weight% by WeightNameYieldSRM
7.200 Lb40.0 %Pilsner (Weyermann)80.01.8
6.750 Lb38.0 %Vienna Malt (Weyermann)79.03.4
1.800 Lb10.0 %Munich II (Weyermann)82.28.5
1.800 Lb10.0 %Caraamber/Biscuit (Weyermann)80.136.0
0.230 Lb1.0 %Midnight Wheat Malt0.0550.0

Hops

WeightNameAAUTimeUseIBUs
0.85 OzMagnum14.160 minsBoil27.0
1.5 OzHallertau Mittelfrüh4.215 minsBoil7.0

Yeast

AmountName
0.500 LGerman Lager White Labs WLP830

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.42

CaMgNaClSoBicarbonate
Water7321302430
Mash61321759330
Sparge59321896930
Final10153513513850
Target7500000


Mash Water
Total Water Treated: 32.176 G
Percent RO / Distlled: 0 %
Water Used: 8.500 G

Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 2.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 3.0 g

Notes

150f 60 mins
168f 10 mins

2 weeks 50f
2 day raise to 60
Hold through 3 weeks
4 weeks lagering

Carb to 2.5 volumes

Notes:
1/6/19 1L starter w/ 100g DME and 4 pouches of WLP830 German Lager
1/8/19 normal 3 Vessel brewday. no issues. pitched @ 1pm @ 48F. slow bubbling when I went to bed and moved up to 49F.
1/10/19 slow steady bubbling. bumped to 50F.
1/13/19 slow steady bubbling
1/14/19 ~11 sec
1/20/19 no more bubbling. raised to Diacetyl rest @ 60F
1/27/19 cold crashed to 35F
1/29/19 racked to lagering keg. FG 1.016. nice beer. no off flavors
2/23/19 added gelatin. 30 psi overnight for forced carb then down to 11psi @ 35F

Schwarzbier 3v conical 1

Pretty similar approach to NHC this year as last year. I assumed I’d get at most 5 beers (and I did get 5 for Tampa) so the plan was to brew the same 5 beers as last year. 3 made it to the finals last year (Schwarzbier, Vienna and Weizen)and 1 medaled (2nd for Weizen). The five are Schwarzbier, Vienna, Best Bitter, Cal Common and Weizen. They have all made it to finals one year or another (I think – maybe not the Cal Common?) and I really enjoy drinking all of them and they fit nicely into a schedule where I have enough ferment space. Lagers first into my two conicals. Then two ales into the two conicals after I rack the lagers to keg for lagering. Then the hefe into a carboy since I don’t need to cold crash it and i bottle condition it with speise.

No real changes to this recipe from last year other than having to scale it up from 4 gallons into a 6 gallon carboy to now about 6.5 gallons into a 7 gallon (it holds about 8 gallons) conical. That and I went back to Weyermann. Two years ago I won gold with this recipe with all Weyermann and last year I made it to the finals but switched to Best Malz since that was all I could get from my brew shop. Beer seemed good but didn’t do as well so back to Weyermann.

Only other change was i started a new yeast starter process. I now assume 90billion cells per white labs pouch. i calculate the yeast cells in need in Brewers Tool Belt (I’m on the app store! 🙂 ) . i always do a 1L starter which with 100g of DME grows ~100 billion cells so i subtract 100 billion cells from what I need. I then divide whats left by 90 to see how many pouches I need.
Example: for this beer I calculated I needed 425 billions cells. Subtract 100 billion to get 325 billion. Divide that by 90 and round up to 4 so I pitched 4 pouches of WLP830 into a 1L starter with 100g of DME (and a pinch of yeast nutrient 🙂 and put that on the stir plate for 48 hours. the idea is that i trust white labs to have happy healthy yeast, i just want to wake it up and get it ready to go to pitch. I also don’t want to have to decant the pitch and a 1L starter i’m good with putting in the whole thing.

Recipe Info
Recipe: schwarzbier 3v conical 1
Style: Schwarzbier 8B BJCP 2015
Date: 01-03-2018

RecipeGuideline MinGuideline Max
OG1.0501.0461.052
FG1.0111.0101.016
Color24.717.030.0
ABV5.14.45.4
IBU33.020.030.0

Brewery Info
Efficiency: 73 %
Attenuation: 78 %

Mash Info
Weight: 17.1 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.34 G
Volume: 8.71 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.043
Predicted Mash Run-off: 5.81 G
Target Starting Boil Volume: 10.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.0 G

Fermentables

Weight% by WeightNameYieldSRM
10.350 Lb61.0 %Pilsner (Weyermann)80.01.8
5.175 Lb30.0 %Munich, Light (Weyermann)78.06.0
0.900 Lb5.0 %blackprinz65.0500.0
0.675 Lb4.0 %Caramel 40L (Briess)75.040.0

Hops

WeightNameAAUTimeUseIBUs
0.9 OzMagnum14.160 minsBoil29.0
0.7 OzHallertau Mittelfrüh4.115 minsBoil3.0
0.7 OzHallertau Mittelfrüh4.15 minsBoil1.0

Yeast

AmountName
0.500 LGerman Lager White Labs WLP830

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.51

CaMgNaClSoBicarbonate
Water7321302430
Mash65321789830
Sparge59321896930
Final10053413313748
Target7500000


Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 3.0 g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Sparge Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 3.0 g

Notes

150f 60 mins
168f 10 mins

3 weeks at 50f
4 weeks lagering

Carb to 2.4 volumes

Notes:
12/24/18 4 pouches of WLP830 into a 1L starter with 100g DME to target 425 billion cells
12/26/18 normal 3 Vessel Brewday.
pitched all of 1L starter at 48F
raised to 49F @ 10pm
12/27/18 @noon slow steady bubbling. raised to 50F
12/30/18 slow steady bubbling
12/31/18 bubbling is slowing
1/1/19 happy new years! ~10 sec for bubbling
1/20/19 racked to keg for lagering
sample tasted really good. no issues. FG 1.014
2/23/19 added gelatin. 30 psi overnight to kick off carb

Helles 3V Conical 1

Back to brewing for NHC!

I’ve brewed this beer before but I was reading some article (i really wish I could find the link!) on German Helles and Pils and someone shared some recipes direct from German breweries and they are using a good chunk of Munich (Braun) malt which the explanation was b/c they have moved away from decoction they felt Munich malt gave the closest color and flavor match.  I had always used melanoidin malt for this effect but that was just b/c Jamil said so.   Seems like German breweries may be a better source so I thought I’d give it a try.  Now having tried the beer side by side with real German Helles it seems the article was right.  I’ve always thought straight Pils malt Helles lacked some malt character I was picking up in Weistephaner and other German Helles and Pils I can get locally.  10% Munich seemed to get me right in same profile.

Similar plan to last year except I’m now fermenting in conicals which other than changing my volumes a bit and how I aerate hasn’t really changed things a whole lot from a brew day perspective.  It’s now easier to takes sample for forced Diacetyl tests and gravity checks but they are also a lot more work on and in between brew days.  The big advantage has been the ability to CO2 pressurize the headspace to add hops with positive pressure and to cold crash and then dump the cone till it runs clean enough to rack to keg.  But for clean lagers I really haven’t found any real advantage to conicals since I was racking to keg before cold crashing previously.  I guess it is a bit more complicated than that so I I’ll have to document my cold side practices in a stand alone article.

Last year, I brewed a Helles and then collected enough yeast from that to pitch my two lagers for NHC.  My plan was to do the same this year.  Things did not go as planned.  One thing I have learned from conicals is they make it easier to harvest yeast since you are just dropping the cone but you have a much higher loss of yeast in the process.  I’m only using 7G conicals so I’m sure it is much different as you go to larger sizes.  For me, once I run off the nasty trub I only get about 350mL of clean yeast before I start running off clear beer.  If I collect yeast from a carboy I was getting enough for (2) 500mL pitches (i would fill up sterilized mason jars).  that said that was a mix of trub and yeast as well as about half beer.  So the total yeast may be close but you lose a lot in the trub dump and then when you go to clean out the conical you will see there is a ton of yeast caught in all the nooks and crannies of the conical including trapped behind the bottom valve that didn’t come out before beer sneaks by.  So with a carboy setup I was able to pull enough for two beers but the conical I can only collect enough for one.  So I bailed on that plan and just grew up big pitches for the NHC beers and just enjoyed this Helles and dumped the yeast.

Recipe Info
Recipe: helles 3v conical 1
Style: Munich Helles 4A BJCP 2015
Date: 11-19-2017

Recipe Guideline Min Guideline Max
OG 1.048 1.044 1.048
FG 1.011 1.006 1.012
Color 4.2 3.0 5.0
ABV 4.9 4.7 5.4
IBU 21.0 16.0 22.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 18.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.78 G
Volume: 9.26 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.039
Predicted Mash Run-off: 6.12 G
Target Starting Boil Volume: 12.25 G
Boil Duration: 90 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.0 G

Fermentables

Weight % by Weight Name Yield SRM
17.000 Lb 92.0 % Pilsen (best malz) 78.3 1.5
1.500 Lb 8.0 % Munich Dark (BestMälz) 76.1 12.7

Hops

Weight Name AAU Time Use IBUs
0.65 Oz Magnum 13.2 90 mins Boil 19.0
0.35 Oz Hallertau Mittelfrüh 4.1 15 mins Boil 1.0
0.35 Oz Hallertau Mittelfrüh 4.1 10 mins Aroma 1.0

Yeast

Amount Name
2.000 units German Lager White Labs WLP830

Misc

Amount Name Time Use
1.000 tablet Whirlfloc Tablet 15 mins Boil
0.500 tsp Yeast Nutrient (Wyeast) 10 mins Boil

Water
Predicted Mash Ph: 5.44

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 65 3 21 78 98 30
Sparge 75 3 21 87 111 30
Final 103 4 31 121 153 44
Target 75 0 0 0 0 0

Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 6.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.750 G
Percent RO / Distlled: 0 %
Water Used: 6.750 G

Sparge Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 3.0 g

Notes

Mash 152f 60 mins
169 10 mins

Pitch at 48f
Raise to 50f over 24 hrs
Hold 2 weeks
Raise to 60 over 48 hrs
Hold through 3 weeks
Lager 1 month

Carb to 2.5-2.6 vols

12/4/18 made 2L starter w/ 2 pouches of WLP830 and 200g DME and a dash of yeast nutrient.
12/6/18 normal 3 vessel brewday.  process is pretty well nailed down.  conical too full with current amounts and need to cut down 0.5 – 1 gallons.  pitched at 3pm at 48F.  @11pm turned up to 49F
12/7/18 7am no bubbling
11am very limited bubbling.  ~1 min.  turned up to 50F.
8pm – slow steady bubbling
12/8-12/18 steady slow bubbling
12/14/18 ~10 sec
12/15/18 ~17 sec
12/16/18 ~35 sec
12/17/18 ~30 sec
12/18/18 ~ 38 sec
12/20/18 no bubbling.  raised to 60F
12/27/18 cold crashed and 2psi co2 to 38F
12/31/18 dropped yeast.  350mL of very thick slurry but tossed it.
FG 1.012.  tastes appropriately boring.  clean.  no off flavors.  a little haze.

German Pilsner 3V 2

Thought it would be a good idea to brew a lager on the new conical setup before starting my NHC 2019 run of beers to make sure my process is solid.  My favorite lager style is German Pilsner (ie bitburger and jever) so why not brew one up.  I decided to use the most recent NHC winning recipe since it looked good.

Recipe Info
Recipe: german pilsner 3v conical 1
Style: German Pils 5D BJCP 2015
Date: 10-29-2018

Recipe Guideline Min Guideline Max
OG 1.048 1.044 1.050
FG 1.010 1.008 1.013
Color 3.4 2.0 5.0
ABV 4.9 4.4 5.2
IBU 42.0 22.0 40.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 18.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.63 G
Volume: 9.07 G
Temp: 149.0 F

Boil Info
Kettle Gravity: 1.041
Predicted Mash Run-off: 6.01 G
Target Starting Boil Volume: 11.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.0 G

Fermentables

Weight % by Weight Name Yield SRM
16.000 Lb 89.0 % Pilsner (Weyermann) 80.0 1.8
1.000 Lb 6.0 % Vienna Malt (Weyermann) 79.0 3.4
1.000 Lb 6.0 % Carapils (Briess) 74.0 1.3

Hops

Weight Name AAU Time Use IBUs
1.0 Oz Magnum 12.0 60 mins Boil 25.0
1.5 Oz Hallertau 4.5 30 mins Boil 11.0
1.5 Oz Hallertau 4.5 15 mins Boil 7.0

Yeast

Amount Name
2.000 units German Lager White Labs WLP830

Misc

Amount Name Time Use
1.000 tablet Whirlfloc Tablet 15 mins Boil
0.500 tsp Yeast Nutrient (Wyeast) 10 mins Boil

Water
Predicted Mash Ph: 5.44

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 68 3 21 30 171 30
Sparge 64 3 21 30 160 30
Final 96 4 30 44 241 44
Target 75 0 0 0 200 0

Target Profile Name: hoppy

Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
Gypsum: 8.0 g
Lactic Acid: 6.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Sparge Water Adjustments
Gypsum: 6.0 g

Notes

Mash 148f 90 mins
169f 10 mins

Pitch at 48f
48 hrs to 50f
Hold to 2 weeks
Raise over 48hrs to 60
Hold through 3 weeks
Lager for 2 weeks

Carb to 2.5 vols

I ended up using 11.1 lbs of Cargill 2 row since that was what I had left in my 50 lb sack and 4.9 lb of best malz pilsner since thats what my LHBS carries.

11/5/18 made a 1.7L starter 170g DME w/ 2 packages of WLP830 German Lager that were both pretty old.  fingers crossed.
11/7/18 pitched @ 1pm at 48F.  moved up to 49F before bed
11/8/18 @6am no bubbling.  moved up to 50F
@8pm bubbling every 30 sec
11/9-12/18 slow steady bubbling
11/14/18 still slow steady but slowed a bit
11/16/18 ~6sec
11/17/18 ~10 sec
11/18/18 ~13 sec
11/19/18 no bubbling
11/20/18 ~20 sec appears to just be heat expansion
11/21/18 moved up to 60F
11/28/18 force diacetyl test and sample before cold crash
FG 1.010
clean.  solid bitterness.  nice hop flavor.  young and hazy.  not getting any off flavors
forced diacetyl test was double negative
12/5/18 cold crashed for a week.  dropped cone.  only got 500mL and only 250mL of that was yeast.  WTF!  not sure why i’m collecting so little yeast.
12/6/18 racked to keg.  had almost 2 gallons extra.  yow!  put in keezer @ 38F
12/12/18 added gelatin
12/22/18 finally dropped super clear

comparison to warsteiner german pils

appearance: warsteiner is clearer (crystal clear) and just a hair more golden.  head and carb are similar

aroma.  mine is slightly sweeter smelling and just a little more herbal.  warstiener has more bready notes and a bit of sulfur

flavor: mine is slightly more bitter.  but close.  hop flavor is similar.  a bit of sulfur in warsteiner which is nice actually.  a bit more malt flavor in warsteiner.  comes across as bready.  low but there

mouthfeel: similar carb.  similar finish

pretty close.  maybe a bit of munich malt to get color and bready notes.  hops seem right.

NEIPA Juicy Bits Clone 3V 1

This is my 2nd beer on the new conical setup so I wanted to take advantage of the sampling port to see when I’m 80% to Final Gravity to do my dry hop NEIPA style and also to be able to cold crash and drop the dry hops before racking to keg so I have zero oxygen exposure.  Weldwerks has been really cool about posting their Juicy Bits recipe.  I’ve had the beer a few times at various beer events and really like it so why not.  I also had a lot of 2 row left from my 50 lb sack so most of the cost for the beer was hops.  Lots and lots of hops.

Recipe Info
Recipe: juicy_bits_3v_1
Style: American IPA 21A BJCP 2015
Date: 09-27-2018

Recipe Guideline Min Guideline Max
OG 1.066 1.056 1.070
FG 1.015 1.008 1.014
Color 4.6 6.0 14.0
ABV 6.8 5.5 7.5
IBU 87.0 40.0 70.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 25.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.97 G
Volume: 12.01 G
Temp: 149.0 F

Boil Info
Kettle Gravity: 1.058
Predicted Mash Run-off: 7.68 G
Target Starting Boil Volume: 11.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.0 G

Fermentables

Weight % by Weight Name Yield SRM
20.000 Lb 78.0 % Pale Malt – 2 Row (Cargill) 80.0 2.0
2.000 Lb 8.0 % Flaked Wheat (Briess) 70.0 2.0
2.000 Lb 8.0 % Flaked Oats (Briess) 70.0 2.5
1.500 Lb 6.0 % Carapils (Briess) 74.0 1.3

Hops

Weight Name AAU Time Use IBUs
0.3 Oz Citra 13.9 60 mins First Wort 7.0
0.3 Oz Mosaic (HBC 369) 12.2 60 mins First Wort 7.0
0.3 Oz El Dorado 15.0 60 mins First Wort 8.0
0.4 Oz Citra 13.9 40 mins Aroma 4.0
0.4 Oz El Dorado 15.0 40 mins Aroma 5.0
0.4 Oz Mosaic (HBC 369) 12.2 40 mins Aroma 4.0
0.9 Oz Mosaic (HBC 369) 12.2 30 mins Aroma 8.0
0.9 Oz El Dorado 15.0 30 mins Aroma 9.0
0.9 Oz Citra 13.9 30 mins Aroma 9.0
1.2 Oz Citra 13.9 20 mins Aroma 9.0
1.2 Oz El Dorado 15.0 20 mins Aroma 10.0
1.2 Oz Mosaic (HBC 369) 12.2 20 mins Aroma 8.0
0.65 Oz Mosaic (HBC 369) 12.2 8.0 days Dry Hop 0.0
0.65 Oz Citra 13.9 8.0 days Dry Hop 0.0
0.65 Oz El Dorado 15.0 8.0 days Dry Hop 0.0
1.0 Oz El Dorado 15.0 4.0 days Dry Hop 0.0
1.0 Oz Citra 13.9 4.0 days Dry Hop 0.0
1.0 Oz Mosaic (HBC 369) 12.2 4.0 days Dry Hop 0.0

Yeast

Amount Name
0.200 L London Ale III Wyeast Labs 1318

Misc

Amount Name Time Use
0.500 tsp Yeast Nutrient (Wyeast) 10 mins Boil

Water
Predicted Mash Ph: 5.51

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 70 3 21 119 53 30
Sparge 53 3 21 94 49 30
Final 102 5 34 175 83 48
Target 75 0 0 200 200 0

Target Profile Name: neipa

Mash Water
Total Water Treated: 37.854 G
Percent RO / Distlled: 0 %
Water Used: 10.000 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 7.0 g
Lactic Acid: 5.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Sparge Water Adjustments
Gypsum: 1.0 g
Calcium Chloride: 3.0 g

Notes

Mash 149 for 60 mins
Mashout 168 for 10 mins

Add Fwh during sparge -> screwed this up so just did 60 min addition

Pitch at 67 and hold 3 days
Raise to 73 one degree a day
When reaches 1.020 to 1.022 do 8 day dry hop
4 days later add second dry hop

my brew day was delayed due to a hurricane (boooooo) so my starter was 5 days old.  I did 2 packs of WY1318 London ale III in a 1L starter

10/16/18 fairly normal 3V brewery.  2nd time using a conical.  pitched @2:20pm
10/17/18 8am slow steady bubbling
10/19/18 slows steady bubbling.  appears to be almost done.  already at 1.022 so did first dry hop.  fermentation got going again after dry hop.  nothing crazy but it did increase bubbling.
10/20/18 slow steady bubbling.  moved temp up to 68F
10/21/18 slow steady bubbling.  moved up to 69F
10/22/18 no real bubbling.  ~30 sec.  did 2nd dry hop.  did not drop the cone from the first dry hop.  raised temp to 70F.
10/26/18 ~30 sec bubbling which to just be from expanding as temp rises.  did a forced diacetyl test which was negative (pulled two 4oz samples and put Saran Wrap rubber banded on top of each.  heated one in a water bath to 160F for 10 mins.  then smelled and tasted both.  if either are buttery then you have diacetyl or the pre-cursor for diacetyle (AAL I believe) it needs more time warm for it to convert and the yeast to eat it). since I was negative I cold crashed to 35F
10/28/18. dropped yeast from bottom valve and racking arm.  tasting good.  a little hop astringency but not bad.
11/1/18 I dropped the bottom cone and then racking arm but still hops in suspension so will wait to rack to keg.
11/2/18 dropped bottom valve and then racking arm and a little trub/yeast came out but then racking arm running clean so racked to keg without issue.  put in keezer and force carb’d at 30 psi.
11/3/18 put on draft at 38F and 12psi.
11/5/18 nice beer.  don’t have a juicy bits to compare it to sadly.  great aroma and flavor and not very bitter.  if anything bitterness is a bit low for my preferences.  nice and hazy.
11/17/18 finally starting to drop a bit clearer.  still hazy but not quite as murky.  so a full two weeks on draft before it started to clear and still would consider it hazy.

Final thoughts.  I do like this hop combination but I’m not really sold on El Dorado.  I feel like each beer I use it in there is a bit of a gasoline / diesel quality I’m not a huge fan of.  Not bad at all just something I’ve noticed.  I’m definitely not a huge fan of London Ale III.  It has an ester profile I just don’t like.  I noticed in by the Blonde Ale and this beer which makes me think its the yeast and not the hops.  I much prefer very clean Pilsners or West Coast Style IPAs.  It’s not the trend but I like a nice crips clean canvas with some bold hop flavor and aroma layered on top.  But you don’t know till you try :). The hop astringency did totally drop and wasn’t an issue once I racked to keg so it seems that this dry hop process works well.

Blonde Ale 3V 1

I took a long break from brewing to totally remake the cold side in my brewery and move to conicals.  For this I build a glycol loop which I thought would take a month or two but ended up taking four :). For the first beer on the new conicals I wanted to do something really simple and light to pick up on any flaws.  Also, I had won a bunch of ingredients this year including a 50+ lb sack of Cargill 2 row and 2 pounds of Loral hops.  Seemed like a good time to do a SMASH of those two and do a Blonde but with Session IPA level hopping of just Loral.

Recipe Info
Recipe: blonde 3v 1
Style: Blonde Ale 18A BJCP 2015
Date: 09-10-2018

Recipe Guideline Min Guideline Max
OG 1.051 1.038 1.054
FG 1.011 1.008 1.013
Color 3.7 3.0 6.0
ABV 5.2 3.8 5.5
IBU 34.0 15.0 28.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 19.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.94 G
Volume: 9.46 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.044
Predicted Mash Run-off: 6.23 G
Target Starting Boil Volume: 11.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.0 G

Fermentables

Weight % by Weight Name Yield SRM
19.000 Lb 100.0 % Pale Malt – 2 Row (Cargill) 80.0 2.0

Hops

Weight Name AAU Time Use IBUs
0.5 Oz Loral 11.0 60 mins Boil 11.0
1.5 Oz Loral 11.0 10 mins Boil 12.0
2.0 Oz Loral 11.0 15 mins Aroma 11.0
2.0 Oz Loral 11.0 3.0 days Dry Hop 0.0

Yeast

Amount Name
1.000 unit Wyeast 1318 London Ale III

Misc

Amount Name Time Use
0.500 tsp Yeast Nutrient (Wyeast) 10 mins Boil

Water
Predicted Mash Ph: 5.49

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 61 3 21 30 153 30
Sparge 68 3 21 30 171 30
Final 97 4 32 45 242 45
Target 75 0 0 0 0 0

Target Profile Name: standard

Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
Gypsum: 7.0 g
Lactic Acid: 5.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 7.000 G
Percent RO / Distlled: 0 %
Water Used: 7.000 G

Sparge Water Adjustments
Gypsum: 7.0 g

Notes

Pitch at 67 and hold for 3 days. Raise 1 degree a day to 73 and hold through 2 weeks.
Collect yeast
Dry hop for 3 days
Cold crash
Drop hops
Rack to keg and carb to 2.5 vol

9/17/18 1.1L 110g DME starter of yeast 1318 London ale III
9/18/18 normal 3V brewery but used new conical for first time.  No issues.
pitched @ 2:45 pm
9/19/18 @ 6am strong bubbling
9/20/18 steady bubbling
9/21/18 strong bubbling
9/22/18 ~7 sec raised to 68F
9/23/18 ~13 sec raised to 69F in morning and 70F in evening
9/27/18 very limited bubbling
10/2/18 plan was to harvest yeast for next beer but I ran off yeast using block and blow and I dumped waiting for yeast to go creamy and next thing I now I’m dropping beer.  likely b/c I had not cold crashed and I dropped a bunch of yeast.  dry hopped
10/5/18 set temp to 35F for cold crash
10/8/18 dropped trubb.  wanted to rack to but immediately clogged dip tube.  purged racking can but checked with brewery friends and said the cold crash for 2 days, dump the trub, then crash for another 2 days, then dump trub as well as racking arm and if that looks clean then they rack to keg otherwise wait 2 more days and repeat until it looks good but rarely more than 4-6 days total.
10/10/18 dropped bottom valve again and lots o trub.  thick.  ran off racking arm valve.  pretty clean so racked to keg @ 3 psi with no issue.  got a full 5 gallons which I was able to gauge by just looking at the condensation on the outside of the keg.  ran off the rest from racking valve and had just under a gallon.  beer seems good.  a hair of rubber in the nose?  we will see.  put in keezer @ 30 psi for 24 hours then dropped to 12 psi and put on draft
10/16/18 tasted good.  very hazy.  not a loral fan.  very floral and boring.
10/21/18 well made beer with no issues.  kinda boring.  Cargill 2 row really has very little flavor.  loral’s description of “super noble” is kinda right.  herbal but also has some berry notes and big floral / rose / geranial notes.  berry could be from the London ale III.  really nice frothy head.  still very hazy even after being on draft for a few weeks.  definitely looks like a hazy IPA.  gypsum character is good.  right where I would want it for a German pils.  verdict -> Cargill 2 row is fine if you want a totally blank canvas.  not good for single malt beer.  loral is not great.  wouldn’t use it again.  London ale III is great for hazy IPA.  I don’t like it otherwise.  its ester character is not to my liking.  too much berry notes.

Hefeweizen 3v 3_3

The last of three rebrews for NHC finals 2018 and it turns out this was the one that medaled with 2nd place in NHC finals.  It’s really gratifying after many years on working on this beer to win at NHC with it.  Really, really awesome.  Didn’t change anything with this beer or process from the first round other than not using whirl floc.

Recipe Info

Recipe: hefeweizen 3v 3
Style: Weissbier 10A BJCP 2015
Date: 11-09-2017

Recipe Guideline Min Guideline Max
OG 1.050 1.044 1.052
FG 1.011 1.010 1.014
Color 3.4 2.0 6.0
ABV 5.1 4.3 5.6
IBU 13.0 8.0 15.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 14.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.53 G
Volume: 7.69 G
Temp: 112.0 F

Boil Info
Kettle Gravity: 1.039
Predicted Mash Run-off: 5.23 G
Target Starting Boil Volume: 10.25 G
Boil Duration: 90 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 8.0 G

Fermentables

Weight % by Weight Name Yield SRM
8.750 Lb 60.0 % Wheat (DURST MALZ) 84.0 1.8
5.750 Lb 40.0 % Pilsner (DURST MALZ) 81.5 1.8

Hops

Weight Name AAU Time Use IBUs
0.9 Oz Hallertau Mittelfrüh 2.5 90 mins Boil 6.0
1.0 Oz Hallertau Mittelfrüh 2.5 60 mins Boil 7.0

Yeast

Amount Name
1.000 unit Hefeweizen Ale White Labs WLP300

Misc

Amount Name Time Use
1.000 tablet Whirlfloc Tablet 15 mins Boil
0.500 tsp Yeast Nutrient (Wyeast) 10 mins Boil

Water
Predicted Mash Ph: 5.63

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 73 3 21 148 24 30
Sparge 79 3 21 157 24 30
Final 119 5 33 238 38 47
Target 75 0 0 0 0 0

Water Profile Name: carrboro
Target Profile Name: standard
Mash Water
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Mash Water Adjustments
Calcium Chloride: 6.0 g
Lactic Acid: 5.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Sparge Water Adjustments
Calcium Chloride: 6.0 g

Notes

Single decoction
Mash in at 105f raise to 112f immediately and hold for 10 mins
2f a min up to 126f for 10 Mins
Raise to 149f and hold for 5 mins then pull 1/3rd as thick decoction and leave main mash at 149f while handling decoction
Slowly raise decoction to 158f and hold for 20 mins and then boil for 10 mins
Reincorporate decoction into main mash slowly and stabilize at 158f for 10 Mins and make sure it passes iodine test else hold till done converting
Raise to 169f and hold 10 mins

Chill to 58f
Pull 4 gallons to fermenter and then pull 2 quarts in mason jars for speisse at bottling
Oxygenate for 60 secs with 0.5 micron stone and o2. Raise to 63f over 24 hours. Hold for 1 week. Raise to 68f over 24 hours and hold through two weeks.

5/20/18 0.3L 30g DME starter with WLP300
5/22/18 added 2 handfuls of rice hulls
mash in was a hair high
protein and initial beta rest were good
added CC and lactic acid @ 140F on way up to beta rest

7.1G in MLT so 1/3 for decoction was 2.4G
7.1 – 2.4 = 4.7G left in MLT

Alpha rest and boil in decoction went well
Slowly added decoction back in and was a bit over 158F and when I turned HERMS recirculation back on the temp dropped down to 158F nicely.

normal boil although gravity just a hair low at 1.048

collected speisse without issue.
2 x 0.8qt mason jars for a total of 1.6qt that will go into 3G of beer at bottling for a targeted 3.25volumes of CO2

cooled to lower than normal since brewery really warm.  overshot cooling a little but should be good.

all in all a really good 3v decoction brew day.

pitch @ 2:30 with full starter

wort tastes really good!

5/24/18 1″ kreusen with strong steady bubbling
5/26/18 ” but starting to slow
5/28/18 kreusen dropped and ~7 sec
6/4/18 bottled 3G + speisse (about 3.5G total)
filled 30 bottles but just barely
FG 1.010
nice spicy / eatery blend.  really nice light gold color.  very promising.