Category Archives: Hefeweizen 3V 1

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.