Category Archives: German

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.

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

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.

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.

Schwarzbier 3V 2_3

This is a re-brew of the same schwarzbier from the first round of NHC 2018 for the finals.  The only difference is for the first round I did a repitch from slurry and this round I did a nice big starter.  Also, like the Vienna I had to switch to Best Malz base malts (pilsner, munich) since my local homebrew shops have stopped carrying weyerman.

Recipe Info
Recipe: schwarzbier 3v 2
Style: Schwarzbier 8B BJCP 2015
Date: 01-03-2018

Recipe Guideline Min Guideline Max
OG 1.050 1.046 1.052
FG 1.011 1.010 1.016
Color 25.7 17.0 30.0
ABV 5.1 4.4 5.4
IBU 32.0 20.0 30.0

Brewery Info
Efficiency: 73 %
Attenuation: 78 %

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: 1.041
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
8.000 Lb 60.0 % Pilsner (Best Malz) 80.0 1.8
4.000 Lb 30.0 % Munich, Light (Best Malz) 78.0 6.0
0.750 Lb 6.0 % blackprinz 65.0 500.0
0.500 Lb 4.0 % Caramel 40L (Briess) 75.0 40.0

Hops

Weight Name AAU Time Use IBUs
0.7 Oz Magnum 13.3 60 mins Boil 27.0
0.5 Oz Hallertau Mittelfrüh 4.2 15 mins Boil 3.0
0.5 Oz Hallertau Mittelfrüh 4.2 5 mins Boil 1.0

Yeast

Amount Name
2 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: 5.50

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 71 3 21 91 95 30
Sparge 56 3 21 76 78 30
Final 107 5 35 141 146 50
Target 75 0 0 0 0 0

Water Profile Name: carrboro
Target Profile Name: standard
Mash Water
Total Water Treated: 6.250 G
Percent RO / Distlled: 0 %
Water Used: 6.250 G

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

Notes

150f 60 mins
168f 10 mins

3 weeks at 50f
4 weeks lagering

Carb to 2.4 volumes

4/23/18 2 x WLP830 in a 1L starter
4/26/18 normal 3 vessel brew day.  pitched @ 6pm (i brewed both the vienna and schwarzbier on the same day)
4/27/18 8am no bubbling
4/28/18 1/2″ kreusen and steady bubbling
4/29/18 1″ kreusen and steady bubbling
4/30/18 ”
5/4/18 kreusen dropping slow steady bubbling
5/7/18 no kreusen ~5 sec
5/11/18 ~11 sec
5/14/18 ~10 sec
5/17/18 racked to lagering FG 1.012
tastes really good.  no issues.  very promising
6/1/18 added gelatin
1/2 teaspoon of boiled filter water for 2 mins
let sit for 2 mins and then mixed in
added to beer
purged headspace
mixed up
6/3/18 put on 30 psi
6/4/18 moved to 10 psi @ 35F
6/7/18 put on draft
6/18/18 bottled 4

comparison to first round beer:

having a very hard time telling them apart

Vienna 3V 3_2

This is a rebrew of my Vienna for the NHC 2018 Finals.  I didn’t change anything from the first round brew other than using Best Malz rather than Weyerman for the Pilsner, Vienna and Munich malts since my local homebrew shops have changed what they carry.   Bummer but I like both malsters for base malts so hopefully won’t be an issue.

 

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

Recipe Guideline Min Guideline Max
OG 1.051 1.048 1.055
FG 1.011 1.010 1.014
Color 11.1 9.0 15.0
ABV 5.2 4.7 5.5
IBU 35.0 18.0 30.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 13.563 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.24 G
Volume: 7.32 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.042
Predicted Mash Run-off: 5.02 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
5.250 Lb 39.0 % Vienna Malt (Best Malz) 79.0 3.4
5.250 Lb 39.0 % Pilsner (Best malz) 80.0 1.8
1.500 Lb 11.0 % Caraamber/Biscuit (Weyermann) 80.1 36.0
1.500 Lb 11.0 % Munich Dark (Best Malz) 82.2 8.5
0.062 Lb 0.0 % Midnight Wheat Malt 0.0 550.0

Hops

Weight Name AAU Time Use IBUs
0.83 Oz Magnum 12.0 60 mins Boil 29.0
1.0 Oz Tettnang (Tettnang Tettnager) 4.0 15 mins Boil 6.0

Yeast

Amount Name
2 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: 5.47

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 71 3 21 91 95 30
Sparge 56 3 21 76 78 30
Final 107 5 35 141 146 50
Target 75 0 0 0 0 0

Water Profile Name: carrboro
Target Profile Name: standard
Mash Water
Total Water Treated: 6.250 G
Percent RO / Distlled: 0 %
Water Used: 6.250 G

Mash Water Adjustments
Gypsum: 3.0 g
Calcium Chloride: 3.0 g
2mL 88% Lactic Acid

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: 2.0 g
Calcium Chloride: 2.0 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

4-23-18 2 x WLP830 in 1L 100g DME starter
4-26-18 normal 3 vessel brewday pitched @ 2pm
4-27-18 8am slow bubbling
4-28-18 1/2″ kreusen and steady bubbling
4-29-18 1″ kreusen and steady bubbling
5/4/18 kreusen dropping and slow steady bubbling
5/7/18 no kreusen and ~5 sec
5/11/18 ~8 sec
5/14/18 ~10 sec
5/17/18 racked to keg for lagering
FG 1.014
a hair of sulfur on the nose but very very low.  tastes really good.  very promising.
6/1/18 added gelatin
6/3/18 put on 30 psi
6/4/18 moved to 10psi @ 35F
6/7/18 put on draft
6/18/18 bottled 4

compare to 1st round beer
very close in appearance.  2 is a hair lighter in color.  clarity and retention are about the same.  1st round beer is definitely showing age.  a bit of the hop character has dropped out.  both turned out really well but would darken the 2nd beer a hair.

Hefeweizen 3V 3_2

Beer #4 for NHC 2018.  This beer is my first decoction and I did a dry run a few months back to work the kinks out.  It went really well and the beer turned out awesome so I didn’t change anything for this run.  It went well again and took 1st place in the first round of NHC in Tampa.  Many years of trying to get a Hefe to finals and I finally got it done!!!  Really cool.  My only issue is that the beer cleared a bit too fast.  The only change I could make would be to drop the whirlfloc so I think I’ll try that for the finals.  Hmmmmm…..need to to think on that.

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.

2-12-18 0.3L 30g DME starter @ 8am .  forgot yeast nutrient 🙁
2-13-18 brew day went well.
mashed in @ 106 and then immediately started to raise to 112F (set HLT to 122F and once to 108F lowered HLT to 117F) and started 10min timer once I hit 111F.
then set HLT to 136F and got MLT up to 122F then turned HLT down to 131F and started timer for 10mins when MLT hit 125F.  once up to 126F i put in calcium chloride and lactic acid. (low pH inhibits ferulic acid production – or so i’ve read 🙂
set HLT to 159F till MLT got to 145F then set it to 154F.  after 5 mins I started the decoction.  MLT is 7.25G so 1/3rd is about 2.4G of thick decoction.  i scooped out till MLT was down to 4.85ish G.
I set the induction cooker (where i do decoction) to the highest setting (10) to get it to 158F while constantly stirring then set it to the lowest setting (1).
after 20min i set induction cooker to highest setting to get it to a boil.  this took a while but once to a full boil i let that go for 10 mins while stirring the whole time.  I overshot b/c i did not turn dow the setting fast enough and the bottom got really hot.
i dumped the decoction back in all at once which was stupid!  you are supposed to do it slowly over a 10 min period.  so my mash temp jumped up too high and i overshot to 164F.  thankfully the iodine test was negative so I did fully convert.
I was a hair low on gravity so I boiled and extra 5 mins.
cooling was fine.
i collected 2 x 800mL speisse sample in quart mason jars before pulling off 4G to the carboy.
i pitched the full starter that was in the fridge set to 57F
i pressure cooked the speisse @15psi for 15mins and put in the fridge after it cooled down.
easy, right 🙂
2-13-18 pitched @ 2pm
2-14-18 @7am no bubbling
@10am nice kreusen and steady bubbling
2-15-18 2″ kreusen and strong bubbling
2-16-18 started to slow
2-17-18 slow steady bubbling.  still big fluffy kreusen.
2-28-18 bottling day
racked 3 gallons to bottling bucket.  28 bottles filled.
last bottle i had to tilt the bucket.
FG 1.012
tastes fantastic.
this beer turned out really really well.  awesome spicy phenolic note blended with nice (but not overwhelming) banana character.  huge fluffy white head.  only issue is that it was pretty darn clear after just 2 weeks in the fridge.  weird problem to have 🙂

Vienna 3V 3

This is the 2nd Beer in my NHC 2018 run of beers.  I’m brewing 5 in total and I got 4 entries so I’ll have to down select one.  This is beer is based off the Devil’s Backbone recipe from a AHA presentation I found online a few years ago.   It has done well but it has never made it to the finals at NHC.  I’ve been tweaking it a little bit here and there and from the last time I brewed it I decided to up the bitterness just a hair (5 IBUs) and drop the Calcium Chloride to get it in line with the Gypsum but keep the Calcium at 100ppm.  I also did a nice big repitch (0.5L of slurry) from a Helles I brewed just for that purpose.  it appeared to have worked since it took 1st in the first round of NHC in tampa and 1st at the Olde Hickory Pro Am and scored in the 40s at both.

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

Recipe Guideline Min Guideline Max
OG 1.051 1.048 1.055
FG 1.011 1.010 1.014
Color 11.1 9.0 15.0
ABV 5.2 4.7 5.5
IBU 35.0 18.0 30.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 13.563 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.24 G
Volume: 7.32 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.042
Predicted Mash Run-off: 5.02 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
5.250 Lb 39.0 % Vienna Malt (Weyermann) 79.0 3.4
5.250 Lb 39.0 % Pilsner (Weyermann) 80.0 1.8
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
0.83 Oz Magnum 12.0 60 mins Boil 29.0
1.0 Oz Tettnang (Tettnang Tettnager) 4.0 15 mins Boil 6.0

Yeast

Amount Name
0.500 L 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: 5.47

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 71 3 21 91 95 30
Sparge 56 3 21 76 78 30
Final 107 5 35 141 146 50
Target 75 0 0 0 0 0

Water Profile Name: carrboro
Target Profile Name: standard
Mash Water
Total Water Treated: 6.250 G
Percent RO / Distlled: 0 %
Water Used: 6.250 G

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

1-19-18 normal 3 vessel brewday other than i forgot salts in the sparge so i put them in the boil instead.  pitch 400mL of slurry (~200mL of packed yeast and 200mL of liquid)
1-20-18 thin kreausen.  slow steady bubbling.
1-21-18 1/2″ kreusen steady bubbling
1-22 and 23 -18 ”
2-3-18 no bubbling.  starting rise to d-rest
2-9-18 racked to lagering keg
FG 1.013
tasting really good.  no off flavors.
3-7-18 added gelatin
3-11-18 put on 30 psi of pressure
3-12-18 moved down to 10 psi @ 35F

a really great beer.  i don’t think I’ll change anything for the rebrew.

Schwarzbier 3V 2_2

Well, it’s that time of year again.  I had my first beer medal (GOLD!) at NHC last year which was my Schwarzbier (“Pizza the Hutt”) so I figured I’d enter it again this year.  You would think that since it won that I wouldn’t change it but it actually didn’t really score that well (high 30s / low 40s) and got the same feedback across the board – a bit too sweet and a little low on bitterness.  So I decided to make four, very minor tweaks.  I lowered the Caramel 40 by 1%, I increased the bitterness by 5 IBUs, i dropped the calcium chloride to bring it in line with the gypsum and get the calcium down to 100ppm and I did a slightly bigger pitch of yeast hoping to get it to dry out just a hair more.  the goal is to make the beer come across just a hair dryer and very slightly more bitter.  barely perceptible but noticeable.  It appears to have worked since this beer scored in the mid-40s and won first in the first round in Tampa.  Fingers crossed for the re-brew for the finals!

Recipe Info
Recipe: schwarzbier 3v 2
Style: Schwarzbier 8B BJCP 2015
Date: 01-03-2018

Recipe Guideline Min Guideline Max
OG 1.050 1.046 1.052
FG 1.011 1.010 1.016
Color 25.7 17.0 30.0
ABV 5.1 4.4 5.4
IBU 32.0 20.0 30.0

Brewery Info
Efficiency: 73 %
Attenuation: 78 %

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: 1.041
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
8.000 Lb 60.0 % Pilsner (Weyermann) 80.0 1.8
4.000 Lb 30.0 % Munich, Light (Weyermann) 78.0 6.0
0.750 Lb 6.0 % blackprinz 65.0 500.0
0.500 Lb 4.0 % Caramel 40L (Briess) 75.0 40.0

Hops

Weight Name AAU Time Use IBUs
0.7 Oz Magnum 13.3 60 mins Boil 27.0
0.5 Oz Hallertau Mittelfrüh 4.2 15 mins Boil 3.0
0.5 Oz Hallertau Mittelfrüh 4.2 5 mins Boil 1.0

Yeast

Amount Name
0.500 L 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: 5.50

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 71 3 21 91 95 30
Sparge 56 3 21 76 78 30
Final 107 5 35 141 146 50
Target 75 0 0 0 0 0

Water Profile Name: carrboro
Target Profile Name: standard
Mash Water
Total Water Treated: 6.250 G
Percent RO / Distlled: 0 %
Water Used: 6.250 G

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

Notes

150f 60 mins
168f 10 mins

3 weeks at 50f
4 weeks lagering

Carb to 2.4 volumes

1-12-18 normal brewday on 3 vessel system.  gravity just a hair high but all other #s were spot on. I pitched about 0.5L of slurry from the Helles I brewed earlier specifically to build up a nice pitch of yeast.
1-13-18 @ 8am slow bubbling.
1-14-18 nice 1/2″ kreusen and strong steady bubbling
1-15 -> 1-17-18 ”
1-18-18 starting to slow
1-20-18 slow steady bubbling
1-21-18 ~3 sec kreusen falling
1-22-18 ~5 sec
1-23-18 ”
2-1-18 racked to keg
FG 1.014
tasted really good.  no issues
3-7-18 added gelatin
3-11-18 put on 30 psi of pressure
3-12-18 moved down to 10 psi @ 35 F
this beer was really really great.  not sure I would change anything.  it won 1st in the first round of NHC and 1st at the Olde Hickory Pro-Am and scored in the 40s at both.