All posts by hommel

Grid IPA 3V Conical v1_1

Same beer as the last one (Grid IPA 3V Conical v1_0) but instead of Vic Secret this one was Galaxy and I moved to 2/3 CC and 1/3 Gypsum. Not a bad beer but the High Color malt really is not great.

Recipe Info
Recipe: grid ipa v1_0
Style: American IPA 21A BJCP 2015
Date: 07-06-2019

RecipeGuideline MinGuideline Max
OG1.0671.0561.070
FG1.0131.0081.014
Color6.06.014.0
ABV7.05.57.5
IBU64.040.070.0

Brewery Info
Efficiency: 72 %
Attenuation: 80 %

Mash Info
Weight: 25.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.81 G
Volume: 11.81 G
Temp: 149.0 F

Boil Info
Kettle Gravity: 1.058
Predicted Mash Run-off: 7.57 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 WeightNameYieldSRM
25.000 Lb100.0 %Pale Ale Malt, high color (Great Western)80.03.0

Hops

WeightNameAAUTimeUseIBUs
1.0 OzSimcoe12.460 minsBoil22.0
4.0 OzGalaxy19.620 minsAroma42.0
6.0 OzGalaxy19.64.0 daysDry Hop0.0

Yeast

AmountName
0.200 LHouse Imperial A01

Misc

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

Water
Predicted Mash Ph: 5.42

CaMgNaClSoBicarbonate
Water7321302430
Mash923213022730
Sparge963213023830
Final1204273829638
Target7500000

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 27.444 G
Percent RO / Distlled: 0 %
Water Used: 7.250 G

Mash Water Adjustments
Gypsum: 3 g
CC: 6g
Lactic Acid: 6.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G

Sparge Water Adjustments
Gypsum: 3.0 g
CC 6g

Notes

Ferment at 68f for 2 weeks

Brewing Notes:

cut cooling on whirlpool @ 205F and it dropped down to about 195F and to 180 by end of 20 min whirlpool
only cooled to 66F and then cooled in conical before pitching
normal 3V brewday. adjusted salts according to new IP book so 2:1 CC:Gypsum. moved to CTZ for bittering at ~20IBUs

wort tastes great. hops smell amazing. 2019 crop and very fresh from yakima valley hops.

9/9/19 pitched @2:15pm. 63F up to 67F
9/10/10 steady bubbling 67F up to 68F
9/12/19 strong steady bubbling
9/13/19 slow steady
9/14/19 no bubbling
9/23/19 took sample 1.024. high – probably due to a lot of repitching of this yeast. did a burst of CO2 in cone at 10psi and raised to 69F
9/25/19 dropped to 60F
9/26/19 dropped cone
dry hopped 4 oz of galaxy
9/27/19 10psi co2 in bottom of cone to get hops back in suspension
9/28/19 dropped cone
added rest of galaxy dry hop
9/29/10 blasted 10psi of CO2 in bottom of cone
9/20/19 dropped to 35F for cold crash and dropped cone

Grid IPA 3V Conical v1_0

Another dream brewery run, this time using Imperial A01 again but using Great Western High Color Pale Ale Malt. It has a description similar to a Maris Otter. TL;DR it was kind of like MO but the flavor profile was not great and I won’t be using it again. A01 OK but not great. The ester profile is not what I want. Vic Secret is a promising hop but not good along. Needs some dank and citrus to go along with it.

Recipe Info
Recipe: grid ipa v1_0
Style: American IPA 21A BJCP 2015
Date: 07-06-2019

RecipeGuideline MinGuideline Max
OG1.0671.0561.070
FG1.0131.0081.014
Color6.06.014.0
ABV7.05.57.5
IBU64.040.070.0

Brewery Info
Efficiency: 72 %
Attenuation: 80 %

Mash Info
Weight: 25.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.81 G
Volume: 11.81 G
Temp: 149.0 F

Boil Info
Kettle Gravity: 1.058
Predicted Mash Run-off: 7.57 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 WeightNameYieldSRM
25.000 Lb100.0 %Pale Ale Malt, high color (Great Western)80.03.0

Hops

WeightNameAAUTimeUseIBUs
1.0 OzSimcoe12.460 minsBoil22.0
4.0 OzVic Secret19.620 minsAroma42.0
6.0 OzVic Secret19.64.0 daysDry Hop0.0

Yeast

AmountName
0.200 LHouse Imperial A01

Misc

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

Water
Predicted Mash Ph: 5.42

CaMgNaClSoBicarbonate
Water7321302430
Mash923213022730
Sparge963213023830
Final1204273829638
Target7500000

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 27.444 G
Percent RO / Distlled: 0 %
Water Used: 7.250 G

Mash Water Adjustments
Gypsum: 10.0 g
Lactic Acid: 6.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G

Sparge Water Adjustments
Gypsum: 8.0 g

Notes

Ferment at 68f for 2 weeks

8/22/19 normal 3V brewday. pitched 150mL of very compact yeast @ 67F
8/23/19 no bubbling. up to 68F
8/24/19 @8am slow steady bubbling. maybe a bigger pitch needed
8/25/19 strong bubbling
8/26/19 starting to slow but still strong bubbling
8/27/19 slow steady
8/28/19 ~3 sec
8/29/19 ~7 sec
8/30/19 ~12 sec
8/31/19 ~14 sec
9/1/19 ~18 sec
9/2/19 ~ 25 sec
9/4/19 no bubbling
9/8/19 dry hop #1 4oz
9/11/19 pulled sample
FG 1.022 which is high
tastes good
dry hop #2 2 oz
dropped cone before
9/14/19 cold crash
9/18/19 dropped cone and cleared racking arm

Grid Blonde 3V Conical v1_0

We all dream of opening a brewery. For fun, I’m making a run of brews that I would want as a part of my line-up. I want to experiment across the various ingredients especially different base malts, house yeasts and hop blends. For this run I’m using Imperial House A01 and the last of my left over NHC run ingredients.

Recipe Info
Recipe: grid blonde v1_0
Style: Blonde Ale 18A BJCP 2015
Author: Dennis Pike
Date: 07-06-2019

RecipeGuideline MinGuideline Max
OG1.0471.0381.054
FG1.0101.0081.013
Color3.93.06.0
ABV4.83.85.5
IBU25.015.028.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 16.55 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.17 G
Volume: 8.5 G
Temp: 149.0 F

Boil Info
Kettle Gravity: 1.040
Predicted Mash Run-off: 5.68 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
13.000 Lb79.0 %Pilsner (Weyermann)80.01.8
2.750 Lb17.0 %Wheat (DURST MALZ)84.03.6
0.800 Lb5.0 %Munich I (Weyermann)82.27.1

Hops

WeightNameAAUTimeUseIBUs
0.3 OzSimcoe14.160 minsBoil9.0
2.0 OzSimcoe14.115 minsAroma15.0

Yeast

AmountName
0.100 LHouse Imperial A01

Misc

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

Water
Predicted Mash Ph: 5.40

CaMgNaClSoBicarbonate
Water7321302430
Mash753213018730
Sparge743213018530
Final1004284024940
Target7500000

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 27.444 G
Percent RO / Distlled: 0 %
Water Used: 7.250 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: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G

Sparge Water Adjustments
Gypsum: 6.0 g

Notes

Ferment at 68f for 2 weeks

Brewday notes:

Normal 3V Conical brewday

Pitched 150mL of thick slurry from last beer. fingers crossed.

7-19-19 @8am slow bubbling ~8 sec
@5pm rippin’
7-20-19 strong steady bubbling
7-21-19 slow steady
7/22/19 ~ 7 sec
7/23/19 ~15 sec
7/24/19 no bubbling
8/2/19 pulled yeast for next beer and took sample
FG 1.010
tastes good. clean. a bit mirky. cold crash for 48 hours
8/4/18 racked to keg

HOPPY GOLDEN 3V CONICAL v1

Well, what is one to do with a whole metric crap ton of left over ingredients after a 7 beer NHC run? A total hodge podge high alcohol boozer of a hot mess of course!!!!!! I cleared out the grain bins and the freezer of all hops and what came out was drinkable! That said, don’t make this beer 🙂

Recipe Info
Recipe: hoppy golden v1
Style: American IPA 21A BJCP 2015
Date: 06-08-2019

RecipeGuideline MinGuideline Max
OG1.0751.0561.070
FG1.0161.0081.014
Color5.96.014.0
ABV7.65.57.5
IBU59.040.070.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 26.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 10.28 G
Volume: 12.4 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.065
Predicted Mash Run-off: 7.9 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
8.500 Lb32.0 %Pilsen (Dingemans)81.01.6
6.500 Lb25.0 %Vienna Malt (Weyermann)79.03.4
6.000 Lb23.0 %2-row Pale Malt (Briess)80.53.0
5.500 Lb21.0 %Maris Otter (Crisp)82.03.0

Hops

WeightNameAAUTimeUseIBUs
1.0 OzNorthern Brewer (DE)9.460 minsBoil17.0
1.0 OzCentennial10.030 minsBoil14.0
1.0 OzCascade6.230 minsBoil8.0
2.0 OzCentennial10.010 minsBoil13.0
2.0 OzCascade6.210 minsBoil8.0
2.5 OzCentennial10.04.0 daysDry Hop0.0
2.5 OzCascade6.24.0 daysDry Hop0.0

Yeast

AmountName
1.000 unitHouse Imperial A01

Misc

AmountNameTimeUse
0.500 tspYeast Nutrient (Wyeast)15 minsBoil
1.000 tabletWhirlfloc Tablet10 minsBoil

Water
Predicted Mash Ph: 5.46

CaMgNaClSoBicarbonate
Water7321302430
Mash663213016430
Sparge743213018530
Final1155355128951
Target750002000

Mash Water
Total Water Treated: 39.747 G
Percent RO / Distlled: 0 %
Water Used: 10.500 G

Mash Water Adjustments
Gypsum: 10.0 g
Lactic Acid: 7.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G

Sparge Water Adjustments
Gypsum: 6.0 g

Notes

Ferment 2 weeks at 68f

7/1/19 made 1L starter w 2B cell pitch of imperial yeast A01 house
7/3/19 normal 3V + conical brewday. no issues.
pitched a decanted starter @ 1:30pm
@10pm steady slow bubbling
7/4/19 rippin’. bumped up to 68F
7/5/19 still rippin’
7/6/19 slow steady bubbling
7/7/19 no bubbling
7/9/19 ~4 sec
7/10/19 ~6 sec
7/11/19 ~8 sec
7/12/19 no bubbling
7/17/19 took sample before pulling yeast
FG – 1.012 !!! wow, ~8% ABV
definitely noting booze but not hot. nice esters
from yeast and nice bitterness & hop flavor
collected ~500mL of yeast
added 5oz of dry hops
7/21/19 cold crashed to 35F under CO2
7/27/19 dropped cone twice & racking arm cleared
finally pretty clear. racked to keg.
a little under 5 gallons so maybe 0.5 gallon more for dry hop beers
7/31/19 on draft

HEFEWEIZEN 3V 3_5

This beer won 2nd at NHC finals last year and took 1st in the first round this year as well as other years so I don’t feel any need to change up the recipe. It really is a stellar Hefe. Sadly it didn’t place in finals this year but the beer was excellent and scored well. That is just the nature of NHC finals. Its you and 35 other really, really good beers so you need a bit of luck which sadly I didn’t have this year.

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

Brewday notes:

5/12/19 made a 0.3L starter with 30g of DME and one pouch of WLP300
5/14/19 made two minor errors but overall a normal 3V brewday
+forgot to add CC and lactic acid at mash but added it in a bit later
+timing was off on one of my mash steps
pitched @ 2pm EST
5/15/19 @9am kreusen has formed and slow steady bubbling
5/16/19 enormous 3″ kreusen and very strong bubbling
5/17/19 still big kreusen, slow steady bubbling
5/18/19 kreusen dropping, ~2 sec bubbling
5/20/19 ~5 sec bubbling
5/28/19 bottled with speise
FG 1.010
tastes young but no off flavor. solid ester, strong phenolics but good.

VIENNA 3V CONICAL 1_2

Of the 5 beers I submitted for NHC 2019 first round, two made it to the finals. Not too shabby. My goal has always been to get ANY beer to the finals cause, well, NHC first round is as competitive as any competition out there not to mention the finals. The Vienna finished 3rd out of 30+ entries and the score sheets were sadly the usual unhelpful very thin comments with no indication on how to make the beer better 🙁 Which is why I think I’ll be taking a break from competition next year. I have done really well in competitions including a first and a second in NHC finals so I don’t feel like I need any validation that I’m making good beer and the feedback i’m getting is not worth the effort. Or maybe I’m a bit burnt out and just need a break 🙂

Same recipe as last time but my weyerman order got a bit mixed up and I only got 1 lb of caraamber so i substitued caramunich I for the other 0.8 lb. Bummer.

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

Brewday Notes:

3 vessel electric HERMS system and fermenting in 7G conical.

4/21/19 1L 100g DME starter + 4 pouches of WLP830
4/23/19 normal 3V brewday. no issues. #s all looked good. pitched 1L starter @ 1:30 pm EST. @ 48F. only concern is starter was dark brown which i have seen a couple times from white labs pitches. time to try a new yeast company, 2 of the 4 pouches were noticeably darker and the starter even after fermenting out was still very dark. starter smelled a hair boozy but maybe my imagination. only 3 months old which really is that bad from my HBS. fingers crossed
@10pm bumped to 49F
4/24/19 @ 8am up to 50F no bubbling
@noon no bubbling
@10pm slow steady bubbling -> longer lag time than normal
4/25-29/19 slow steady bubbling
4/30/19 bubble every ~5 sec
5/3/19 ~10sec
5/7/19 raised to 60F for Diacetyl Rest
5/14/19 lowered to 50 then 40F for cold crash
5/15/19 lowered to 35F for cold crash
5/20/19 racked to lagering keg
FG 1.014
nice malt character. hops seem about right. promising. no technical issues.
6/4/19 gelatined beer and put on 30psi overnight to force carb
6/5/19 moved to 14psi @ 38F for carb. of on calculator but seems to be about 2.5 volumes.

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