Category Archives: Hefeweizen 3V 2

Hefeweizen 3V 2

Another beer for the 2nd half of the Southeastern Homebrewers Association Brewer of the Year competition.  Very similar to the last time I brewed it except I pulled the protein rest to try and improve the head and retention a bit and increased the beta rest to 30 mins to make sure it fully attenuates and adjusted the salts and acid additions to get pH and calcium levels where I want them.  I did use Perle for bittering since the Hallertaur alpha was so low.

Recipe: hefeweizen 3v 2
Style: Weissbier 10A BJCP 2015
Date: 08-24-2017

Recipe

Guideline Min

Guideline Max

OG

1.052

1.044

1.052

FG

1.011

1.010

1.014

Color

4.1

2.0

6.0

ABV

5.3

4.3

5.6

IBU

12.0

8.0

15.0

Brewery Info

Efficiency: 72 %
Attenuation: 78 %

Mash Info

Weight: 13.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.22 G
Volume: 7.3 G
Temp: 112.0 F

Boil Info

Kettle Gravity: 1.042
Predicted Mash Run-off: 5.01 G
Target Starting Boil Volume: 8.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

7.500 Lb

56.0 %

Wheat, White (Cargill)

82.0

2.9

6.000 Lb

44.0 %

Pilsen (BestMälz)

78.3

1.5

Hops

Weight

Name

AAU

Time

Use

IBUs

0.5 Oz

Perle

8.2

60 mins

Boil

12.0

Yeast

Amount

Name

1.000 unit

Hefeweizen Ale White Labs WLP300

Misc

Amount

Name

Time

Use

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.64

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

76

3

21

152

24

30

Sparge

76

3

21

151

24

30

Final

125

5

34

250

39

49

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 6.250 G
Percent RO / Distlled: 0 %
Water Used: 6.250 G

Mash Water Adjustments

Calcium Chloride: 6.0 g
Lactic Acid: 4.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 5.250 G
Percent RO / Distlled: 0 %
Water Used: 5.250 G

Sparge Water Adjustments

Calcium Chloride: 5.0 g

Notes

113f fertility acid rest 15 mins
146f 30 mins
158f 20 mins
168f 10 mins

Half standard pitch rate

Pitch at 62f and ramp to 64f for 1 week then room temp for 1 week

Carb to 3.25 volumes

8-29-17 0.5L starter w/ 50g DME WLP 300
8-30-17 normal 3V brew day.  pitch half of the starter for 1/2 pitch of normal ale pitching rate
8-31-17 nice 1/4″ head and steady bubbling
9-2-17 it blew off a little yesterday.  enormous cream colored head now starting to fall and ~2 sec.  peak was yesterday.
9-4-17 ~4 sec still big kreusen
9-6-17 ~6 sec swirled it up to make sure yeast are in suspension
9-8-17 ~8 sec
9-9-17 ~6 sec
9-11-17 no bubbling
9-14-17 ~9 sec
9-15-17 no bubbling
bottled 3.75G @3.25 vol ~139g table sugar
FG 1.010

beer turned out really well.  have to sit down and do a comparison to see if I would change anything.