Category Archives: Brew Log

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

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.

New England IPA 3V 1

This beer was a collaboration with my buddy Whit.  He wanted to test out some theories on Hazy IPAs (Bro!) and I had just finished my NHC run of beers so some experimentation sounded like a great idea!  Pretty standard Citra / Mosaic bomb but I harvested to San Francisco Lager yeast from my Cal Common to see if we could get it hazy and then also dropped the mash pH a bit lower than I normally would since this is supposed to reduce break material and help give a fuller mouthfeel and help keep it hazy.   The beer turned out really good but a few issues.  1) it dropped clear in about 2 weeks 2) it had a bit of hop harshness which i think is from the super high dry hop load but that cleared up after about 2 weeks on draft (right about when the beer dropped clear 🙂 . I would like to keep the beer basically the same but use London Ale III and do the first hop load during active fermentation (80% to FG range).  It is really hard to do that on my current setup but I’m about to move to a conical which will allow me to pull samples to see when to dry hop more accurately.  I may also try something completely different since that is how Whit tends to work 🙂

Recipe Info
Recipe: bond bros neipa
Style: Specialty IPA 21B BJCP 2015
Date: 03-20-2018

Recipe Guideline Min Guideline Max
OG 1.062 1.050 1.085
FG 1.012 1.008 1.018
Color 4.0 5.0 40.0
ABV 6.5 3.0 10.0
IBU 91.0 40.0 100.0

Brewery Info
Efficiency: 74 %
Attenuation: 80 %

Mash Info
Weight: 19.3 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 8.03 G
Volume: 9.58 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.053
Predicted Mash Run-off: 6.3 G
Target Starting Boil Volume: 10.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 8.5 G

Fermentables

Weight % by Weight Name Yield SRM
8.600 Lb 50.0 % 2-row American Malt (Rahr) 81.3 1.8
8.700 Lb 45.0 % Pilsner (Weyermann) 80.0 1.8
1.000 Lb 5.0 % Carafoam (Weyermann) 75.0 2.2

2Lb of Malted Oats

Hops

Weight Name AAU Time Use IBUs
0.37 Oz Citra 13.9 60 mins Boil 11.0
3.0 Oz Citra 13.9 20 mins Aroma 55.0
3.0 Oz Mosaic (HBC 369) 12.2 20 mins Aroma 24.0
3.0 Oz Mosaic (HBC 369) 12.2 3.0 days Dry Hop 0.0
3.0 Oz Citra 13.9 3.0 days Dry Hop 0.0

Yeast

Amount Name
0.300 L San Francisco Lager White Labs WLP810

Misc

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

Water
Predicted Mash Ph: 5.16

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 184 3 21 184 238 30
Sparge 7 3 21 30 24 30
Final 182 5 33 197 245 47
Target 75 0 0 200 200 0

Water Profile Name: carrboro
Target Profile Name: neipa
Mash Water
Total Water Treated: 8.250 G
Percent RO / Distlled: 0 %
Water Used: 8.250 G

Mash Water Adjustments
Gypsum: 12.0 g
Calcium Chloride: 10.0 g
Phosporic Acid: 9.0 ml @ 75.000 %

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

Notes

4-2-18 normal 3V brewday.  gravity low so boiled a bit longer.  pitched 300mL of month old SF Lager slurry
4-3-18 slow steady bubbling w/ kreusen
4-5-18 steady bubbling with 1″ kreusen
4-11-18 ~ 4 sec
4-16-18 ~7 sec
4-17-18 dry hopped half dose (1 mosaic, 1 citra cryo)
4-19-18 2nd dry hop (2 mosaic, 1 citra)
4-22-18 racked to keg using new inline filter technique.  worked well.  hopefully beer is ok.  purged it heavily with CO2.  FG 1.012
aroma is really strong.  a bit grassy but promising.  flavor is excellent but similar grassy notes.  that cleared after about 2 weeks on draft but it also dropped clear in that same time period.

Best Bitter 3V 3

Beer #5 for NHC 2018.  And thats a wrap!  Sadly this is the only beer I entered that did not make it to the finals.  A really good beer but it did not do well in competition.  Not totally sure why.  Judge feedback was not very helpful.  I was in London not too long ago and this beer definitely fit right in with the boat load of bitters I had while there.  The one thing I had changed was to go from Willamette to EKG and I think i wold go back to Willamette.  I just prefer that flavor profile and the beer did better with that recipe.

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

Recipe Guideline Min Guideline Max
OG 1.048 1.040 1.048
FG 1.011 1.008 1.012
Color 7.7 8.0 16.0
ABV 4.9 3.8 4.6
IBU 45.0 25.0 40.0

Brewery Info
Efficiency: 73 %
Attenuation: 78 %

Mash Info
Weight: 12.25 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.83 G
Volume: 6.81 G
Temp: 154.0 F

Boil Info
Kettle Gravity: 1.040
Predicted Mash Run-off: 4.73 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 90.0 % Maris Otter (Crisp) 82.0 3.0
0.750 Lb 6.0 % Crystal, Medium (Simpsons) 76.0 55.0
0.500 Lb 4.0 % Torrified Wheat 79.0 1.7

Hops

Weight Name AAU Time Use IBUs
0.85 Oz Challenger 6.7 60 mins Boil 17.0
1.0 Oz Challenger 6.7 15 mins Boil 10.0
1.0 Oz East Kent Goldings (EKG) 5.0 15 mins Boil 7.0
1.0 Oz East Kent Goldings (EKG) 5.0 20 mins Aroma 5.0
1.0 Oz Challenger 6.7 20 mins Aroma 6.0

Yeast

Amount Name
1.000 unit English Ale White Labs WLP002

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 79 3 21 30 196 30
Sparge 77 3 21 30 192 30
Final 125 5 34 48 312 48
Target 75 0 0 0 200 0

Water Profile Name: carrboro
Target Profile Name: hoppy
Mash Water
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Mash Water Adjustments
Gypsum: 7.0 g

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: 6.0 g

Notes

Mash 154f 60 mins
168f 10 mins

Ferment 68f for 2 weeks

2-19-18 made 0.5L 50g DME starter with WLP002
2-20-18 normal 3 vessel brewday.  no issues.  pitched @12:30pm
@10pm slow steady bubbling
2-21-18 kreusen forming.  strong bubbling.
2-23-18 ~4 sec
2-24-18 ~6 sec
2-27-18 no bubbling
3-1-18 very slow bubbling but it appears to be from cooling / heating of fermenter.  roused yeast to try and prevent diacetyl.
3-6-18 racked to keg
FG 1.015
nice beer.  certainly a bit more bitter than before.  a think good.  hop character is really good. no diacetyl.  fingers crossed.
3-7-18 added gelatin
3-11-18 put on high carb
3-12-18 moved down to 10psi @ 35F
3-15-18 put on draft

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 🙂

Cal Common 3V 3_2

Beer #3 for NHC 2018.  I borrowed the recipe for this a while back from a local homebrewer, Keith Eisel, which he calls “Dream Steam” and it took Gold at NHC and then modified it for my system and I call it “Knows How to Party”.  Maybe I should call it “Dream Stealer”?  🙂  It is a really great beer and has done really well in competition.  For some dumb reason I decided to not enter this one at NHC but I did enter it in the Olde Hickory Pro-Am and it took 1st and an Honorable Mention (HM) for Best in Show.
WARNING – RANT:
There was a 1st, 2nd and HM but no 3rd BOS at the Olde Hickory Pro-Am so not sure why they decided to be total a-holes and give no one 3rd and me HM.  The ribbon would have been really nice.  I have entered a ton of competitions and I have two BOS ribbons (1 first and 1 third) to show for it.   But I have stopped trying to understand how judges brains work.  The beer scored in the 40s and had glowing scoresheets so I’m not clear on why they wouldn’t give it (or any other beer) 3rd.  I understand in a normal flight that you feel that no beer is good enough for a 1st or that the 3rd best beer isn’t good enough for a ribbon but we are talking about BOS.  That means that my beer was up against 20+ other 1st place beers and they felt it was the 3rd best beer out of hundreds of beers but refused to give it a 3rd place BOS ribbon and gave it Honorable Mention instead which means instead of a nice huge ribbon on the wall of the brewery I get nothing.  So freaking lame and, in my opinion, just outright stupid.  Please, don’t be that a-hole judge if you are ever in that position.

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

Recipe Guideline Min Guideline Max
OG 1.052 1.048 1.054
FG 1.012 1.011 1.014
Color 12.1 10.0 14.0
ABV 5.3 4.5 5.5
IBU 45.0 30.0 45.0

Brewery Info
Efficiency: 74 %
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: 152.0 F

Boil Info
Kettle Gravity: 1.043
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
10.500 Lb 78.0 % 2-row Pale Malt (Briess) 80.5 3.0
1.000 Lb 7.0 % Caramel 40L (Briess) 75.0 40.0
1.000 Lb 7.0 % Caramel 60L (Briess) 76.0 60.0
0.500 Lb 4.0 % Victory Malt (Briess) 75.0 28.0
0.500 Lb 4.0 % Carapils (Briess) 74.0 1.3

Hops

Weight Name AAU Time Use IBUs
1.0 Oz Northern Brewer (US) 8.5 60 mins Boil 25.0
1.0 Oz Northern Brewer (US) 8.5 20 mins Boil 15.0
0.75 Oz Northern Brewer (US) 8.5 20 mins Aroma 6.0
0.5 Oz Northern Brewer (US) 10.6 4.0 days Dry Hop 0.0

Yeast

Amount Name
1.000 unit San Francisco Lager White Labs WLP810

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: 5.37

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 97 3 21 89 160 30
Sparge 89 3 21 76 158 30
Final 160 5 36 142 273 51
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
Gypsum: 6.0 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: 5.0 g
Calcium Chloride: 2.0 g

Notes

Mash 152f 60 mins
168f 10 mins

2 weeks at 62f
Lager 3 weeks

1-31-18 made 750mL starter w/ 75g of DME
2-2-18 ended up with 10min instead of 20min no hop addition b/c i was stuck at the store getting ice 🙁 . i upped the whirlpool from 0.75 to 1 oz which calculated to 42IBUs .  just a hair lower than intended.
2-3-18 8am nice kreusen and steady bubbling
2-5-18 steady bubbling
2-6-18 ”
2-8-18 ~6 sec
2-9-18 ~6 sec
2-11-18 ”
2-12-18 ”
2-14-18 ”
2-15-18 ~14 sec
2-16-18 ~15 sec added 0.5 oz of northern brewer US dry hop.  will wait for bubbling to resume to swirl up to try and prevent O2 uptake.
2-17-18 no bubbling
2-19-18 racked to keg for lagering
FG 1.016
no issues.  really nice beer.  solid hop character.  very promising.
3-7-18 added gelatin
3-11-18 put on 30 psi of pressure
3-12-18 moved down to 10psi @ 35F
3-15-18 put on draft

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.

Helles 3V 1

This last year I set out two goals for myself – medaling at NHC and winning the Southeastern Homebrewers Association Brewer of the Year award.  I fully planned out the entire years brew schedule and put in hundreds of hours of work to get there.  Incredibly enough, I was able to pull off both.  I was able to win Gold at NHC for my Schwarzbier (which after checking with me twice they still got the name wrong in Zymurgy…booooo -> It’s name is “Pizza the Hutt” not “Entry 2”) and win Brewer of the Year by a handful of points.

After brewing 2-3 times a month and doing an immense amount of planning and cold-side work I decided to give myself and my family a bit of a break and just focus on NHC this year.  So that means planning enough beers for the first round and entering one other competition to get additional feedback.  For the first round last year, I got 5 entries and I brewed 7 so I could pick the best ones to send.  Since I have a set of beers that I love to drink and do really well in competition I decided to just brew 5 beers this year.  I was a bit surprised to see that I only got 4 entries in Tampa (I requested 5 from all sites within two days shipping from me in North Carolina) but so it goes.  The beers I brewed are Vienna, Schwarzbier, Cal Common, Best Bitter and Hefeweizen.

My plan for the Vienna and Schwarzbier was to brew a low alcohol beer with German Lager WLP830 and then harvest two large pitches from that to repitch into the Vienna and Schwarzbier.  And that (long story short) is how this Helles was born 🙂 . I took the recipe from an old NHC winning recipe and then tweaked it for my 3 Vessel Electric HERMS setup (aka 3V).  Pretty basic and I didn’t bother to gelatin it since it was really just a big yeast starter and not going to be entered in competition.  It turned out to be a really delicious beer that went over really well at my homebrew club meeting.

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

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

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 13.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.06 G
Volume: 7.1 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.037
Predicted Mash Run-off: 4.89 G
Target Starting Boil Volume: 9.25 G
Boil Duration: 90 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 7.0 G

Fermentables

Weight % by Weight Name Yield SRM
12.000 Lb 92.0 % Pilsen (BestMälz) 78.3 1.5
1.000 Lb 8.0 % Munich Dark (BestMälz) 76.1 12.7

Hops

Weight Name AAU Time Use IBUs
0.5 Oz Magnum 12.0 90 mins Boil 20.0
0.25 Oz Hallertau Mittelfrüh 3.0 15 mins Boil 1.0
0.25 Oz Hallertau Mittelfrüh 3.0 10 mins Aroma 0.0

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: 5.47

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 52 3 21 72 73 30
Sparge 60 3 21 81 83 30
Final 87 5 33 120 122 47
Target 75 0 0 0 0 0

Target Profile Name: standard
Mash Water
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 2.0 g
Lactic Acid: 4.0 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: 2.0 g
Calcium Chloride: 2.0 g

Notes

Mash 154f 60 mins
169 10 mins

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

Carb to 2.5-2.6 vols

12-10-17 1L starter w (2) WLP 830 100g DME
12-12-17 regular 3V brewday.  changed process a bit.  cooled to 50F then put in fridge and cooled to 48F (took 2 hours!) and then pitched.  pitch was warm so raised temp to 49F and then i raised it from there to 50F over 24 hours.
12-13-17 8am no activity
2pm kreusen started to form and slow steady bubbling
12-15-17 nice 1/2″ kreusen and steady bubbling
12-18-17 maybe slowed a hair
12-21-17 slow steady ~4 sec.  kreusen dropped
12-24-17 ~10 sec
12-26-17 no activity
1-4-18 racked to keg.  2 x 400mL of slurry collected in sterilized mason jars.  barely enough slurry.  FG 1.012
really nice beer.  a hint of sulfur.  clean otherwise.  pretty clear.  needs some lager time and carb but very promising.
This ended up being a great beer.  it dropped really clear after a month with no gelatin.  tasted fantastic.  nice malt character with just a hint of breadiness and nice solid hop character but appropriate for the style.

Hefeweizen 3v 3

Well….sometimes you have to go back to the drawing board.  I was fairly happy with my Hefeweizen and it was doing well in competition but I could just never quite get it where I wanted (head and retention not the rich mousse like head you want, malt / wheat character is lacking).  So I went back and re-read Eric Warners “German Wheat Beer” cover to cover (I have read over a hundred “beer” books and this is still in my top 5), researched old NHC recipes, re-read what Gordon Strong wrote (he won NHC gold with his Hefeweizen based on Eric Warners book) and decided it is time to try a Decoction mash.  I basically took Gordon Strong’s El Hefe recipe as a starting point and messed around with it based on my system and Eric Warners book.  I use a 3V Electric HERMs system but I also have a Conduction cook top I use to make starters and a 3G stainless steel pot which I use along with a small pot (for pulling the decoction) as my decoction setup.  Worked great!  I decided to enter a Hefeweizen in NHC again this year (even with my past failures – failures be damned!!!) so this is a dry run to work out the kinks before brewing the beer for NHC early next year.

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.

Brewday notes:  11/28/17
started @ 8am w/ pre-heated HLT.  infusion temps were WAY off so will need to adjust.  ending up mashing in at 116F and let that sit for 10 mins.  still barely in the ferulic acid range so should be OK.  slowly raised to 126F for protein rest.  set herms to 136F and when it got to 121F I set the herms to 131F and let it slowly raise to 126F.  held for 10mins once it hit 125F.   then raised to 149F by setting herms to 159F till it got to 145F.  I let it rise up to 149F and then held for 5 mins and started single decoction.  7.25G in MLT so I pulled 1/3rd = 2.4 gallons of the thick part (from bottom).
Pulled decoction at 9:20 am
started heating it up @ 9:25am
up to 158F @ 9:30
set @ 1.0 power on induction cooker which worked well
9:52 started to raise it to a boil
10:06 slow boil
10:16 done with boil
10:30 slowly transferred over 15 mins.  came in at 157F!!!
10:47 iodine test is negative so good to go
11:50 done sparging -> heating to a boil
had to use higher power during boil due to larger volumes
65->80% during sanitizing cooling setup loop
wort tastes really good.  a very slight bit of graininess or huskiness???  or slight burnt but i don’t think so.  all in all things seemed to go well.  no burnt element or decoction pot.  color looks really nice.
speiss colltected -> 2 x 0.8 qt mason jars that I then pressure cooked to sterilize.  15 psi for 15 mins and then let that cool down and put it in the refrigerator for bottling.
changed my process a bit and filled carboy and put that in the fridge to get temp down right before pitching.
pitched a 30g DME / 300mL starter @ 3pm
11/29 @8am no bubbling or kreusen
@11am -> thin kreusen and slow steady bubbling
11/30 1″ kreusen and very strong steady bubbling
12/1 nice big fluffy kreusen.  steady bubbling but slowed a bit.
12/2 ~2 sec still kreusened
12/5 no bubbling and kreusen dropped
12/14 bottled 30 bottles barely.  racked 3 gallons of beer.  added speisse.  had to tilt to get last couple of bottles.
FG 1.012
really nice beer.  more clove than in the past.  nice banana but more subtle.  a hair more malt character and a bit darker.  no noticeable flaws