Category Archives: German

German Pilsner 3V 1

My last beer for the Southeastern Homebrewers Association Brewer of the Year run.  I haven’t brewed a German Pilsner in a long time and it is definitely one of my favorite styles of beers so why not.  Not sure how I came up with this recipe but its pretty darn basic so it could be from NHC winners, Brewing Classic Styles or any number of places.  I decided to try 34/70 dry yeast one more time since 2 of the NHC winning beers used it I figured it must be pretty good.  I did another 90 min main rest and shook up the ferment when it went up for D-rest to try get the beer nice and dry and crisp.

Recipe: german pilsner 3v 1
Style: German Pils 5D BJCP 2015
Date: 09-03-2017

Recipe

Guideline Min

Guideline Max

OG

1.049

1.044

1.050

FG

1.011

1.008

1.013

Color

3.4

2.0

5.0

ABV

5.1

4.4

5.2

IBU

45.0

22.0

40.0

Brewery Info

Efficiency: 72 %
Attenuation: 78 %

Mash Info

Weight: 13.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.06 G
Volume: 7.1 G
Temp: 148.0 F

Boil Info

Kettle Gravity: 1.041
Predicted Mash Run-off: 4.89 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

13.000 Lb

100.0 %

Pilsner (Weyermann)

80.0

1.8

Hops

Weight

Name

AAU

Time

Use

IBUs

1.0 Oz

Magnum

12.0

60 mins

Boil

35.0

1.5 Oz

Hallertau Mittelfrüh

3.0

15 mins

Boil

7.0

1.5 Oz

Hallertau Mittelfrüh

3.0

5 mins

Boil

3.0

Yeast

Amount

Name

2.000 units

Saflager Lager DCL/Fermentis W-34/70

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: 5.43

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

92

3

21

112

118

30

Sparge

83

3

21

103

108

30

Final

145

5

34

177

187

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

Gypsum: 4.0 g
Calcium Chloride: 4.0 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

Gypsum: 3.0 g
Calcium Chloride: 3.0 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 1 month

Carb to 2.5 vols

9-18-17 normal 3V brewday.  efficiency was a hair high so I adjusted with water and adjusted the hops to compensate (more bittering hops only).  dry yeast was rehydrated w/ 2 cups of boiled filtered water for 5 mins.  cooled to 95F and yeast sprinkled on top for 10 mins then mixed in for 10 mins and pitched.  after pitching beer was at 51F so I left it there rather than cooling to 50F.
9-19-17 no kreusen but slow bubbling
9-22-17 1/2″ kreusen and steady bubbling
9-25-17 ~6 sec
9-27-17 ~6 sec
9-28-17 ~9 sec
10-1-17 no bubbling
10-14-17 up to D-rest and slow bubbling started back up but could just be expansion.

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.

Vienna 3V 2

I have brewed this style many times and I want to try some tweeks before NHC.  My last attempt was good but it used the Bock yeast and finished a bit sweet.  It did OK in competitions but did better when I entered it as Marzen.  This time I used German Lager to try and dry the beer out a bit and I upped the bitterness just a little.  The other piece I’m looking at is that the caramel malt is pretty hight at 11% so if the beer is still too sweet / caramelly I will likely adjust that.

Recipe: vienna 3v 2
Style: Vienna Lager 7A BJCP 2015
Date: 07-06-2017

Recipe

Guideline Min

Guideline Max

OG

1.053

1.048

1.055

FG

1.012

1.010

1.014

Color

11.1

9.0

15.0

ABV

5.4

4.7

5.5

IBU

30.0

18.0

30.0

Brewery Info

Efficiency: 71 %
Attenuation: 78 %

Mash Info

Weight: 14.062 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.39 G
Volume: 7.52 G
Temp: 150.0 F

Boil Info

Kettle Gravity: 1.043
Predicted Mash Run-off: 5.13 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

5.500 Lb

39.0 %

CHÂTEAU PILSEN 2RS

81.0

1.5

5.500 Lb

39.0 %

Vienna Malt (Weyermann)

79.0

3.4

1.500 Lb

11.0 %

Caraamber/Biscuit (Weyermann)

80.1

36.0

1.500 Lb

11.0 %

Munich II (Weyermann)

82.2

8.5

0.062 Lb

0.0 %

Midnight Wheat Malt

0.0

550.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.7 Oz

Magnum

12.0

60 mins

Boil

24.0

1.0 Oz

Tettnang (Tettnang Tettnager)

4.0

15 mins

Boil

6.0

Yeast

Amount

Name

1.000 unit

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: 5.43

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

104

3

21

146

99

30

Sparge

104

3

21

146

99

30

Final

178

5

36

250

170

51

Target

75

0

0

0

0

0

Mash Water

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

Mash Water Adjustments

Gypsum: 3.3 g
Calcium Chloride: 5.9 g

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: 2.8 g
Calcium Chloride: 5.0 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

7/28/17 normal 3V brewday.  no issues.  pitched harvested yeast from festbier.  ~250mL of slurry.  after a week in the fridge it was ~100mL of packed yeast.
7/29/17 8 am no bubbling
8 pm nothing 🙁  need to pitch more yeast next time?
7/30/17 thin kreusen & slow steady bubbling
7/31/17 1/2″ kreusen slow steady bubbling
8/4/17 ”
8/6/17 ~3 sec 1/2″ kreusen
8/11/17  ~3 kreusen dropped.  shook fermenter since d-rest temp rise had started.
8/12/17 ~5 sec
8/13/17 ”
8/19/17 no activity
8/20/17 FG 1.012
wow.  really nice beer.  very clean. a bit hoppy both flavor and bitterness but should be really good after some lagering.  promising.  put in lagering fridge
9/24/17  pretty clear but not crystal so added gelatin.  tasting good
9/28/17 moved to keezer and forced carbed overnigh

comparison of mine vs great lakes eliot ness
aroma: very similar.  mine leads with bready and generic sweet malt notes.  low level herbal hops.  great lakes has a bit of caramel.
appearance: very similar.  GL is a bit darker but close.
flavor: sadly GL is showing age with oxidation.  underlying you can tell they are similar but GL has unpleasant caramel notes.
mouthfeel: similar
OI: mine is pretty damn spot on.  i woudn’t change a thing.

Festbier 3V 1

One last new style before I brew some old familiar recipes to finish out the competition year strong and get one last test run in before NHC.  I’ve wanted to brew a Festbier for a while since it is basically a Helles on steroids.  I tried the Sierra Nevada one and really like it so hopefully I can end up in the same ballpark.  I couldn’t find any good Festbier recipes so I just winged this based on the BJCP description.  Maybe I need to go to Oktoberfest to double check how I did 🙂

Recipe Info

Recipe: festbier 3v 1
Style: Festbier 4B BJCP 2015
Date: 06-13-2017

Recipe

Guideline Min

Guideline Max

OG

1.056

1.054

1.057

FG

1.012

1.010

1.012

Color

4.6

4.0

7.0

ABV

5.8

5.8

6.3

IBU

22.0

18.0

25.0

Brewery Info

Efficiency: 71 %
Attenuation: 78 %

Mash Info

Weight: 15.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.84 G
Volume: 8.08 G
Temp: 146.0 F

Boil Info

Kettle Gravity: 1.047
Predicted Mash Run-off: 5.45 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

12.000 Lb

77.0 %

Pilsen (BestMälz)

78.3

1.5

2.500 Lb

16.0 %

Vienna (BestMälz)

76.1

4.1

1.000 Lb

6.0 %

Munich (BestMälz)

76.1

7.6

Hops

Weight

Name

AAU

Time

Use

IBUs

0.5 Oz

magnum

13.3

60 mins

Boil

13.0

1.0 Oz

tettnang

3.7

20 mins

Boil

9.0

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: 5.55

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

97

3

21

137

93

30

Sparge

103

3

21

145

98

30

Final

170

5

36

241

163

51

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 7.000 G
Percent RO / Distlled: 0 %
Water Used: 7.000 G

Mash Water Adjustments

Gypsum: 3.3 g
Calcium Chloride: 5.9 g
Lactic Acid: 1.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 5.000 G
Percent RO / Distlled: 0 %
Water Used: 5.000 G

Sparge Water Adjustments

Gypsum: 2.5 g\
Calcium Chloride: 4.5 g

Notes

148f 30 mins
158f 30 mins
168f 10 mins
Pitch at 48f raise over 24 hrs to 50 and hold through 2 weeks. 2 day raise to 60 and hold through 3 weeks.
Lager for 4 weeks.

7/3/17 1L 100g DME starter w. (2) WLP530.  i’m trying two pouches based on a recommendation from kelsey mcnair in this amazing presentation.
7/5/17 normal 3V brewday
7/7/17 1/2″ kreusen slow steady bubbling
7/8/17 ”
7/11-14/17 ”
7/15/17 ~2 sec.  kreusen dropping
7/16-17/17 ~3 sec
7/21/17 up to d-rest.  slow steady bubbling
7/22/17 ~4 sec
7/23-24/17 ~5 sec
7/25/17 ~6 sec
7/26/17 racked to keg.  FG 1.016 which is a bit high
tastes fantastic!  a little green.  very low booze.  no other off flavors.
nice hop character.  clarity OK but not great.  very promising.
8/23/17 check clarity.  not crystal clear to added gelatin.
8/25/17 moved to keezer and put on 30psi for 24 hrs then down to 10psi to target 2.5 vol.

comparison to sierra nevada oktoberfest festbier
aroma: sn is low grainy sweet and bready.  low floral and herbal hops.  very clean.  mine is low grainy sweet.  low herbal hop.  similar but sn is more bready and bit more hop aroma.
appearance: sn is deep gold bordering on copper.  crystal clear.  low head and good retention.  mine is gold with excellent clarity.  nice head and excellent retention.  sn is considerably darker.
flavor.  sn solid bready and grainy edge.  a bit of sulfur.  herbal hop flavor is low.  mine is malty sweet w/ bready and grainy edge and low herbal hop flavor and med-low bitterness.
mouthfeel:  sn is solid med carb 2.5-2.6 vol med body with dry finish.  mine is med carb.  2.4ish.  med body and dry finish but a hair sweeter.
overall: both really nice beers.  sn seems closer to a vienna then a festbier.  darker w/ more bready notes and a bit higher hop character.  per bjcp i think mine is a better example of the style.

Berliner Weisse 3V 1

Nothing says summer like a 3% alcohol sour which tons of carb.  And why not add some fruit!  I bought a bunch of purees from perfect puree based on a recommendation at milk the funk.  the first one i used was for a fruited berliner that ended up winning at a bunch of competitions and got me a brewing session at Unknown Brewing.  Pretty damn cool!  That was a guava puree.  I also bought a blend called “el carazon” after the cocktail it is used in which looked pretty awesome.  blood orange, passion fruit and pomegranate.  i tasted the blend afterwords and I can confirm it tastes amazeballz!  hopefully it works well in a BW.  So I decided to split a batch and bottle half as straight berliner weisse and then fruit the other half.  I have used wine yeast in the past so decided to change it up and try german ale to see how that works out.  fingers crossed.

Recipe Info

Recipe: berliner weisse 3v 1
Style: Berliner Weisse 23A BJCP 2015
Date: 06-23-2017

Recipe

Guideline Min

Guideline Max

OG

1.030

1.028

1.032

FG

1.007

1.003

1.006

Color

2.6

2.0

3.0

ABV

3.1

2.8

3.8

IBU

0.0

3.0

8.0

Brewery Info

Efficiency: 71 %
Attenuation: 78 %

Mash Info

Weight: 8.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 4.5 G
Volume: 5.14 G
Temp: 125.0 F

Boil Info

Kettle Gravity: 1.028
Predicted Mash Run-off: 3.78 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 30 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

4.500 Lb

56.0 %

Wheat Malt, Pale (Weyermann)

82.2

2.0

3.500 Lb

44.0 %

Pilsner (Weyermann)

80.0

1.8

Hops

Weight

Name

AAU

Time

Use

IBUs

Yeast

Amount

Name

1.000 unit

Lactobacillus Blend Omega OYL-605

1.000 unit

German Ale/Kolsch White Labs WLP029

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

92

3

21

146

70

30

Sparge

90

3

21

145

68

30

Final

136

4

32

218

103

45

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 4.500 G
Percent RO / Distlled: 0 %
Water Used: 4.500 G

Mash Water Adjustments

Gypsum: 1.4 g
Calcium Chloride: 4.1 g
Lactic Acid: 1.5 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: 1.8 g
Calcium Chloride: 5.4 g

Notes

125f 10 mins
146f 30 mins
158f 30 mins
168f 10 mins
Boil 30 mins
Chill to 95f
Pitch lacto and hold at 90f for 24 hrs
Boil for 30 mins
Cool to 68 and pitch yeast and hold
When ferment slows add 0.5 lb per gallon of fruit puree
Bottle after total of 2 weeks
Carb to 3.5 volumes

6/27/17 kettle sour day.  normal 3V brewday.  with the omega blend and my volumes i don’t do a lacto starter.  boiled for 30 mins.  cooled to 100F, pitched lacto, purged headspace with CO2, closed lid and wrapped with saran wrap.  set controller for 90F @ noon.
Made a 0.5L starter 50g DME w/ german ale wlp029
6/28/17 pulled sample @ 10am.  pH = 3.01.  Damn.  Omega’s Lacto blend is crazy!    wort tastes good.  a very low level of cheerios / tpp which i always seem to get with this blend.  history / experience says it will age out.  we will see.  boiled for 30 mins and cooled to 64F.  pitched around noon @9pm slow bubbling which is a good sign.  it appears german ale can handle low pH.
6/29/17 1″ kreusen with strong steady bubbling
7/3/17 ~6 sec.  kreusen dropped.
7/10/17 racked 2.5 gallons to 3gallon fermenter w/ 1.25 lbs of el corazon fruit puree.  i purged the fermenter before racking the beer in.  racked rest of the beer to bottling bucket.  2.5 exactly so added 3.5 oz / 99grams of table sugar to target 3.5 volumes.  tastes really good.  still that low level of cheerios present.  FG 1.006.  bottled 20 but just barely.
7/11/17 fruited portion is slow bubbling but no kreusen.
7/12/17 1/4″ kreusen and ~5 sec between bubbles
7/13/17 ”
7/14/17 ”
7/15/17 ”
7/16/17 ~10 sec
7/17/17 ”
7/21/17 moved to bath tub @ 72F.  no bubbling
7/23/17 ”
7/24/17 bottle fruited portion.
2.5 gallons.  FG 1.006.  tastes pretty good.  fruit is dominant but should get good with age.  sour level is solid but not upleasant.  targetting .35 vol so 99g of sugar.  bottle 19 bottles barely

both beers turned out really well.  the fruited version did really well in competition.  the plain bw score OK but did not place as well as the fruited version.  not sure what i would change about the plain version.  it is quite good and too style.  judge comments were all over the place so hard to figure out. some felt it was not sour enough (inlcuding a master level judge) which based on the pH and TA number and my own palate that is hard to believe.  It is solidly sour and on the sour side of all the various kettle sours i’ve had.  maybe just bad luck.

Dunkles Bock 3V 1

I brewed another Dunkles Bock (was Traditional Bock in old style guide) and really liked it so I thought I get another one going so I could bottle a fair amount and have it for the fall/winter.

Recipe Info

Recipe: dunkles bock 3v 1
Style: Dunkles Bock 6C BJCP 2015
Date: 05-16-2017

Recipe

Guideline Min

Guideline Max

OG

1.070

1.064

1.072

FG

1.014

1.013

1.019

Color

18.6

14.0

22.0

ABV

7.3

6.3

7.2

IBU

23.0

20.0

27.0

Brewery Info

Efficiency: 75 %
Attenuation: 80 %

Mash Info

Weight: 18.375 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.74 G
Volume: 9.21 G
Temp: 152.0 F

Boil Info

Kettle Gravity: 1.058
Predicted Mash Run-off: 6.09 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

11.000 Lb

60.0 %

Munich Dark (BestMälz)

76.1

12.7

5.500 Lb

30.0 %

Pilsen (BestMälz)

78.3

1.5

1.000 Lb

5.0 %

Crystal, Medium (Simpsons)

76.0

55.0

0.750 Lb

4.0 %

Aromatic Malt (Dingemans)

80.0

19.0

0.125 Lb

1.0 %

Carafa Special II (Weyermann)

65.0

431.5

Hops

Weight

Name

AAU

Time

Use

IBUs

0.75 Oz

Magnum

12.0

60 mins

Boil

23.0

Yeast

Amount

Name

1.000 unit

German Bock Lager White Labs WLP833

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: 5.39

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

96

3

21

141

42

84

Sparge

79

3

21

145

42

30

Final

155

5

36

244

73

114

Target

75

0

0

0

0

0

Mash Water

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

Mash Water Adjustments

Gypsum: 1.0 g
Calcium Chloride: 7.0 g
Pickling Lime: 1.0 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 4.000 G
Percent RO / Distlled: 0 %
Water Used: 4.000 G

Sparge Water Adjustments

Gypsum: 0.5 g
Calcium Chloride: 3.6 g

Notes

Mash 152f 60 mins
168f 10 mins
Ferment 50f 3 week
Raise 5f a day to 60
Hold thru 4 weeks
Lager 1 month
Carb to 2.4 volumes

5/23/17 3.5L starter w/ 350g DME of WLP833 Bock Yeast
5/25/17 normal 3V brewday.  gravity was a little low so boiled an extra 15 mins.
5/26/17 thin kreusen.  slow steady bubbling.
5/27/17 1″ kreusen strong steady bubbling
5/28/17 ”
6/1/17 1/4″ kreusen and slow steady bubbling
6/3/17 kreusen starting to drop and bubbling slowing
6/5/17 ~3sec
6/9/17 no bubbling
6/19/17 racked to keg and put in lagering fridge
FG 1.018.  a little high but not bad.  a little booze in the nose but otherwise very clean and very malty.  hop and ferment are promising.  needs lagering!
7/8/17 pulled sample.  nice.  low level booze in the nose.  not great clarity so needs gelatin.  added gelatin that night.
7/9/17 put on 20 psi overnight
7/10/17 moved down to 9psi at 34F targetting 2.4 volumes

this beer turned out really well and did super well in competition.  the little bit of booze faded after about a month in cold storage.  this is a common thread with WLP833 with me.  almost always booze and a bit of a green edge but it cleans up really nicely with 4-6 weeks of lagering and then a few more weeks after bottling in the fridge.

Altbier 3V 1

I have brewed Dusseldorf Alt a few times in the past and I am a fan of the style and I’m looking to brew a hoppier beer so why not an Alt.  Basically I took Jamil’s Brewing Classic Styles recipe and modified it with the malts I had no hand.  Also, German hops are not that great this year so I went with Sterling instead.

Recipe Info

Recipe: altbier 3v 1
Style: Altbier 7B BJCP 2015
Date: 05-04-2017

Recipe

Guideline Min

Guideline Max

OG

1.052

1.044

1.052

FG

1.010

1.008

1.014

Color

14.2

11.0

17.0

ABV

5.5

4.3

5.5

IBU

40.0

25.0

50.0

Brewery Info

Efficiency: 75 %
Attenuation: 80 %

Mash Info

Weight: 13.25 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.14 G
Volume: 7.2 G
Temp: 150.0 F

Boil Info

Kettle Gravity: 1.043
Predicted Mash Run-off: 4.95 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

9.500 Lb

72.0 %

Pilsner (Weyermann)

80.0

1.8

2.000 Lb

15.0 %

Munich II (Weyermann)

82.2

8.5

1.000 Lb

8.0 %

weyermann melanoidin

80.0

27

0.500 Lb

4.0 %

Caramunich II (Weyermann)

73.0

45.5

0.250 Lb

2.0 %

Carafa Special II (Weyermann)

65.0

431.5

Hops

Weight

Name

AAU

Time

Use

IBUs

1.5 Oz

Sterling

7.0

60 mins

Boil

30.0

1.0 Oz

Sterling

7.0

15 mins

Boil

10.0

Yeast

Amount

Name

1.000 unit

Dusseldorf Alt White Labs WLP036

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: 5.45

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

107

3

21

125

134

30

Sparge

105

3

21

123

132

30

Final

147

4

29

173

185

42

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 6.141 G
Percent RO / Distlled: 0 %
Water Used: 6.141 G

Mash Water Adjustments

Gypsum: 4.6 g
Calcium Chloride: 4.6 g

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 3.550 G
Percent RO / Distlled: 0 %
Water Used: 3.550 G

Sparge Water Adjustments

Gypsum: 2.6 g
Calcium Chloride: 2.6 g

Notes

Mash 150f 60 min
168f 10 mins
Ferment 65f 2 weeks
Raise to 68 over 2 days till 3 weeks

Carb to 2.5 vol

5/17/17 50g DME 0.5L starter w/ WLP036 dusseldorf alt yeast
5/19/17 normal 3V brewday.  pH was strangely low but all numbers we’re on and wort tastes great.   [note: turns out my water source was treating the water to deal with an algae bloom in the storage pond.  wondering if this is what caused the low pH]
5/20/17 rippin!  1″ kreusen very strong fermentation
5/21/17 still solid bubbling but kreusen dropping
5/22/17 ~2 sec
5/24/17 ~6 sec
5/26/17 no bubbling
5/28/17 up to d-rest @ 68F.  ~15 sec.
5/29/17 no bubbling
5/31/17 moved to office (~72F)
6/2/17 racked to keg and into lagering fridge.  FG 1.016.  really murky.  pretty clean.  a little sulfur.  maybe a little banana?  nice malt flavor.  time will tell.
6/23/17 pulled half a pint and still hazy so gelatin’d.  flavor profile is a bit odd.  malt is great but ferment character seems a bit fruity and winey?  very subdued but noticeable.  

With time this beer got better.  not a huge fan of this yeast since it is a bit fruitier than i would want with this beer but not bad.

Schwarzbier 3V 2

I had one beer make it through to NHC finals this year and this is the one!  Here is the beer that placed first in the first round.  I took some feedback from other competitions and decided to up the starter to try and get the beer a bit cleaner and I also increased the salts to get to 100+ppm calcium also with the goal of making the beer a bit cleaner.  Other than that I left it the same.

Recipe Info

Recipe: schwarzbier 3v 1
Style: Schwarzbier 8B BJCP 2015
Date: 12-11-2016

Recipe

Guideline Min

Guideline Max

OG

1.052

1.046

1.052

FG

1.010

1.010

1.016

Color

26.1

17.0

30.0

ABV

5.4

4.4

5.4

IBU

26.0

20.0

30.0

Brewery Info

Efficiency: 73 %
Attenuation: 80 %

Mash Info

Weight: 13.375 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.18 G
Volume: 7.25 G
Temp: 152.0 F

Boil Info

Kettle Gravity: 1.043
Predicted Mash Run-off: 4.98 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

8.000 Lb

60.0 %

Pilsner (Weyermann)

80.0

1.8

4.000 Lb

30.0 %

Munich I (Weyermann)

82.2

7.1

0.750 Lb

6.0 %

blackprinz

75.0

500.0

0.625 Lb

5.0 %

Caramel 40L (Briess)

75.0

40.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.6 Oz

Magnum

13.3

60 mins

Boil

23.0

0.5 Oz

Hallertau

2.6

15 mins

Boil

2.0

0.5 Oz

Hallertau

2.6

5 mins

Boil

1.0

Yeast

Amount

Name

1.000 unit

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: 5.42

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

110

3

21

158

98

30

Sparge

110

3

21

157

99

30

Final

153

4

29

218

136

42

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 6.180 G
Percent RO / Distlled: 0 %
Water Used: 6.180 G

Mash Water Adjustments

Gypsum: 3.1 g
Calcium Chloride: 6.2 g

Sparge Water

Leftover Mash Water Used: Yes

Total Water Treated: 3.522 G
Percent RO / Distlled: 0 %
Water Used: 3.522 G

Sparge Water Adjustments

Gypsum: 1.8 g
Calcium Chloride: 3.5 g

Notes

152f 60 mins
168f 10 mins
3 weeks at 50f
4 weeks lagering
Carb to 2.4 volumes

4/4/17 2L 200g DME 1 pack of WLP830 starter
4/6/17 regular 3V brew day.  efficiency a little high but no other issues.  pitched @1pm
4/7/17 @8am no activity
@2pm kreusen forming & slow bubbling
4/8/17 nice 1″ kreusen.  steady bubbling.
4/9/17 ”
4/13/17 kreusen dropped.  slow steady bubbling
4/14/17 ~6 sec
4/15/17 ~7 sec
4/16/17 no bubbling?
4/17/17 ~8 sec
4/20/17 started 50F to 60F rise over 2 days
4/24/17 ~11 sec
4/27/17 racked to keg and put in lagering fridge.  FG 1.016.  tastes really good.  very clean.  no off flavors.  maybe just a whisper of booze.  very promising.

Kellerbier 3V 1

We have a local competition where if your beer wins then you get to brew it at a large local brewery.  Pretty cool.  The style is Kellerbier which I have never brewed.  In a recent magazine article, Firestone Walker gave out their recipe for Pivo Pils which is one of my favorite pils so I thought I would use that as my basis for a Kellerbier and target more of a German Pils than Bohemian Pilsner which I guess Pivo Pils is supposed to be (just based on the name).

 

Recipe Info

Recipe: kellerbier 3v 1
Style: Pale Kellerbier 7C BJCP 2015
Date: 02-26-2017

Recipe

Guideline Min

Guideline Max

OG

1.049

1.045

1.051

FG

1.010

1.008

1.012

Color

3.4

3.0

7.0

ABV

5.1

4.7

5.4

IBU

39.0

20.0

35.0

Brewery Info

Efficiency: 73 %
Attenuation: 80 %

Mash Info

Weight: 12.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.75 G
Volume: 6.71 G
Temp: 145.0 F

Boil Info

Kettle Gravity: 1.039
Predicted Mash Run-off: 4.67 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

12.000 Lb

100.0 %

Pilsner (Weyermann)

80.0

1.8

Hops

Weight

Name

AAU

Time

Use

IBUs

0.75 Oz

Magnum

12.0

60 mins

Boil

28.0

0.5 Oz

Spalter Select

4.8

30 mins

Boil

6.0

1.0 Oz

Saphir

5.2

20 mins

Aroma

5.0

1.0 Oz

Saphir

5.2

7.0 days

Dry Hop

0.0

Yeast

Amount

Name

1.000 unit

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: 5.49

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

107

3

21

207

24

30

Sparge

7

3

21

30

24

30

Final

97

4

30

196

34

42

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 5.750 G
Percent RO / Distlled: 0 %
Water Used: 5.750 G

Mash Water Adjustments

Calcium Chloride: 8.0 g
Lactic Acid: 2.0 ml @ 88.000 %

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 3.578 G
Percent RO / Distlled: 0 %
Water Used: 3.578 G

Sparge Water Adjustments

Notes

145 f 15 mins
155 f 30 mins
168 f 10 mins

Chill to 48f
Hold at 50f for 7
Dry hop day 4
Raise to 60 for 3 days
Then lager

3/7/15 made 0.8L starter of 80g of DME of WLP830
3/9/17 normal brewday.  a little high on OG due to high efficiency but not a big deal.  wort is pretty bitter but tastes really good.
3/10/17 no bubbling but i can see kreusen forming.  need to find leak.  @9pm i fixed the leak and slow bubbling started kreusen had started to form.
3/11/17 nice kreusen formed.  slow steady bubbling
3/12 – 16/17 ditto
3/17/17 bubbling starting to slow
3/18/17 slow but steady
3/19/17 ~3 sec
3/20/17 ~5 sec
3/21/17 ~4 sec
3/22/17 no bubbling
3/23/17 raised to 55F for D rest
3/24/17 @ 60F
3/26/17 ~ 5sec
3/27/17 ~ 5sec
3/28/17 ~7 sec.  dropping clear
3/29/17 dry hopped
3/30/17 roused
4/3/17 racked to keg.  FG 1.012.  really nice.  a faint hint of sulfur.  nice malt and hop character.  a little bit hazy but fairly clear.  very promising.

General Comments:  I intended to enter this as Kellerbier but after 2 weeks of lagering it had dropped CRYSTAL CLEAR.  Like, budweiser clear.  So, I entered it as German Pils instead.  The first to competitions it scored in the lower 30s but didn’t place.  A really delicious beer.  If you want to make a Kellerbier maybe don’t lager or use a less flocculent yeast!

Hefeweizen 3V 1

NHC Beer #6!  Almost there!  I have brewed the same Hefeweizen a fews time now based off of what I learned with my Hefeweizen experiments and overall this recipe has done very well in competition.  Last year my NHC beer was a dumper due to a scorched element.  Sad face.  This year I have moved to a HERMS system so hopefully that won’t be an issue.

Recipe Info
Recipe: hefeweizen 3v 1
Style: Weissbier 10A BJCP 2015
Date: 01-14-2017

Recipe

Guideline Min

Guideline Max

OG

1.051

1.044

1.052

FG

1.010

1.010

1.014

Color

4.3

2.0

6.0

ABV

5.3

4.3

5.6

IBU

11.0

8.0

15.0

Brewery Info
Efficiency: 73 %
Attenuation: 80 %

Mash Info
Weight: 12.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.75 G
Volume: 6.71 G
Temp: 112.0 F

Boil Info
Kettle Gravity: 1.041
Predicted Mash Run-off: 4.67 G
Target Starting Boil Volume: 8.25 G
Boil Duration: 60 min
Evaporation Rate: 1.63 G per Hour
Final Boil Volume: 6.63 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

6.750 Lb

56.0 %

Wheat Malt, White (Rahr)

85.0

3.2

5.250 Lb

44.0 %

Pilsner (Weyermann)

80.0

1.8

0.500 Lb

4.0 %

Rice Hulls (Briess)

0.0

0.0

Hops

Weight

Name

AAU

Time

Use

IBUs

1.75 Oz

Hallertau Mittelfrüh

2.0

60 mins

Boil

11.0

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: 5.49

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

107

3

21

188

24

46

Sparge

7

3

21

11

24

46

Final

97

4

30

169

34

65

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 5.750 G
Percent RO / Distlled: 0 %
Water Used: 5.750 G

Mash Water Adjustments
Calcium Chloride: 8.0 g
Lactic Acid: 5.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 3.600 G
Percent RO / Distlled: 0 %
Water Used: 3.600 G

Sparge Water Adjustments

Notes

113f fertility acid rest 15 mins
126f 10 mins
146f 20 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

1/17/17 0.39L starter w/ 39g DME but will only pitch half this
1/19/17 normal brewday.  wort tastes good.  over cooled again a bit but not too bad.  (58F).  raised to 64F  over 24 hours.
1/20/17 thin kreusen and slow steady bubbling
1/21/17 huge pillowy kreusen (2″?) and steady strong bubbling
1/22/17 still huge kreusen but slowed to ~2sec
1/24-25/17 ~4 sec
1/26-27/17 ~8sec
1/28/17 ~15 sec
1/29/17 ~50 sec.  starting to drop yeast
1/30/17 no bubbling.  raised temp to 68.
1/31/17 no bubbling
2/3/17 bottled 3 gallons.  3.25 vol @ 68F == 109 grams of table sugar.  FG 1.012.  pH 3.9.  seems low ?  sample is good.  clean.  high on pepper.  promising.

this beer ended up being very good.  it did not make it through first round of nhc but it did very well in other competitions.  only change is i think maybe 3.5 rather than 3.25 vol.