Schwarzbier 3V 1

NHC run continues!!!  Beer #3.  I intended to do a Czech Dark Lager and brewed one a few months ago and it did OK in competition but it became clear that judges in general don’t really know this category since I got comments all over the place for the same beer where two judges said the beer was not to style for opposite reasons.  For example,  this beer is too roasty vs not roasty enough.  I think the new style combined with it being very hard to get commercial examples isnt’ helping.    I decided to drop the Czech Dark and move to a Schwarzbier instead.  I found an old NHC recipe that looked good and modified it for my system.  It doesn’t hurt that I really like Blackprinz so that definitely caught my eye.

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

27.3

17.0

30.0

ABV

5.4

4.4

5.4

IBU

25.0

20.0

30.0

Brewery Info
Efficiency: 72 %
Attenuation: 80 %

Mash Info
Weight: 12.625 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.95 G
Volume: 6.96 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.043
Predicted Mash Run-off: 4.81 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

7.500 Lb

59.0 %

Pilsner (Weyermann)

80.0

1.8

3.750 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

0.5 Oz

Magnum

13.2

60 mins

Boil

20.0

0.5 Oz

Hallertau

4.5

15 mins

Boil

3.0

0.5 Oz

Hallertau

4.5

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: 5.48

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

52

3

21

54

74

46

Sparge

7

3

21

11

24

46

Final

51

4

29

54

78

63

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 5.945 G
Percent RO / Distlled: 0 %
Water Used: 5.945 G

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


Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 2.939 G
Percent RO / Distlled: 0 %
Water Used: 2.939 G

Sparge Water Adjustments

Notes

152f 60 mins
168f 10 mins

3 weeks at 50f
4 weeks lagering

Carb to 2.4 volumes

12/20/16 made 1.6L starter of WLP830
12/22/16 normal brewday
12/23/16 8am no activity
6pm slow bubbling w/ kreusen forming
12/24-26/16 kreusen formed.  steady bubbling
12/31/16 kreusen starting to drop.  slow steady bubbling
1/1/17 no bubbling
1/5/17 ~5 sec
1/7/17 started d rest and raised 50F -> 60F over 48 hrs and held.  ~6 sec
1/10/17 no bubbling
1/12/17 raced to keg.  FG 1.016 pH 4.03
clean.  no infection.  a bit green.  really nice roast / malt profile.  promising.

Vienna 3V 1

NHC run continues!  I have stuck with Vienna as a beer to enter in NHC but after having only moderate success with my old Vienna recipe I have decided to start from scratch this time around.  As a North Carolina resident I’m very proud that one our own won Ninkasi last year.  Since one of his gold medal beers was a Vienna I decided to take his recipe as my starting point and modify it based on how I brew.

Recipe Info
Recipe: vienna 3v 1
Style: Vienna Lager 7A BJCP 2015
Date: 09-18-2016

Recipe

Guideline Min

Guideline Max

OG

1.052

1.048

1.055

FG

1.010

1.010

1.014

Color

12.1

9.0

15.0

ABV

5.5

4.7

5.5

IBU

28.0

18.0

30.0

Brewery Info
Efficiency: 72 %
Attenuation: 80 %

Mash Info
Weight: 13.063 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.08 G
Volume: 7.13 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.044
Predicted Mash Run-off: 4.91 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

5.000 Lb

38.0 %

CHÂTEAU PILSEN 2RS

81.0

1.5

5.000 Lb

38.0 %

Vienna (Weyermann)

76.1

4.1

1.500 Lb

11.0 %

Caraamber (Weyermann)

80.1

36.0

1.500 Lb

11.0 %

Munich Dark (Weyermann)

76.1

12.7

0.062 Lb

0.0 %

Midnight Wheat Malt

0.0

550.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.6 Oz

Magnum

12.0

60 mins

Boil

22.0

1.0 Oz

Tettnang (Tettnang Tettnager)

4.0

15 mins

Boil

6.0

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: 5.42

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

73

3

21

74

97

46

Sparge

7

3

21

11

24

46

Final

71

4

29

74

101

64

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 6.082 G
Percent RO / Distlled: 0 %
Water Used: 6.082 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 2.0 g
Lactic Acid: 2.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 2.842 G
Percent RO / Distlled: 0 %
Water Used: 2.842 G

Sparge Water Adjustments

Notes
152f 60 mins
168f 10 mins

3 weeks 50f
4 weeks lagering

Carb to 2.5 volumes

12/20/16 made 1.5L starter of WLP833
12/22/16 normal brew day on new 3 Vessel (3V) electric HERMS system
12/23/16 8am no activity but looks like kreusen is forming so maybe a leak
6pm replaced cap is now slow steady bubbling w/ thin kreusen
12/24-26/16 kreusen formed, steady bubbling
12/31/16 kreusen starting to drop.  slow steady bubbling
1/1-5/17 ~5 sec
1/7/17 started d rest and raised from 50F to 60F over 48 hrs and held.  ~6 sec
1/10/17 no bubbling
1/12/17 racked to keg.  FG 1.016 pH 4.00
clean.  no infection.  a bit great but really nice malt character.   very promising.

Helles Bock 3V 1

It’s NHC time! Same as the last few years I’m really focused on doing well at NHC and part of that is picking the beers I’m going to brew and working out a schedule so when they go to NHC they are at their peak.  I did pretty well last year and got 2 beers to the finals but no medals.  If you fail, try try again!  I’ve kept some beers from last year and replaced others.  Some of that based on me just not being happy with certain beers and others based on changes on how the categories map out.

So, first beer of the NHC 2017 run is a new beer for this year, Helles Bock.  I brewed this once a few months ago as a test run and then incorporated my thoughts on that beer back into this brew.  The two changes I ended up making were to add a little bit of flavor hops since the commerical example i compared to my last attempt had a bit of noble hop flavor that I was missing.  The other changes are  bigger in that I moved from Southern German Lager to German Bock Lager and I also increased the Munich malt from 30% to 40%.  The last attempt came across a bit bitter and lacked the malt character I would want so I’m hoping going to a more malt forward yeast and bump up the bready munich notes a bit.

Recipe Info
Recipe: helles bock ebiab 2
Style: Helles Bock 4C BJCP 2015
Date: 11-28-2016

Recipe

Guideline Min

Guideline Max

OG

1.070

1.064

1.072

FG

1.014

1.011

1.018

Color

7.5

6.0

11.0

ABV

7.4

6.3

7.4

IBU

29.0

23.0

35.0

Brewery Info
Efficiency: 72 %
Attenuation: 80 %

Mash Info
Weight: 17.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.31 G
Volume: 8.67 G
Temp: 154.0 F

Boil Info
Kettle Gravity: 1.059
Predicted Mash Run-off: 5.78 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

10.000 Lb

59.0 %

Pilsner (Weyermann)

80.0

1.8

7.000 Lb

41.0 %

Munich I (Weyermann)

82.2

7.1

Hops

Weight

Name

AAU

Time

Use

IBUs

0.75 Oz

Magnum

12.0

60 mins

Boil

24.0

0.5 Oz

Sterling

7.0

15 mins

Boil

5.0

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: 5.38

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

91

3

21

116

84

46

Sparge

7

3

21

11

24

46

Final

105

4

30

133

102

66

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 7.313 G
Percent RO / Distlled: 0 %
Water Used: 7.313 G

Mash Water Adjustments
Gypsum: 3.0 g
Calcium Chloride: 6.0 g
Lactic Acid: 5.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 1.965 G
Percent RO / Distlled: 0 %
Water Used: 1.965 G

Sparge Water Adjustments

Notes
Mash 154f 60 min
168f 10 min
Cool to 45f , pitch, raise to 50f over 24 hrs

Hold 3 weeks

12/3/16 made 3L starter w/ 300g DME starter w/ WLP833
12/5/16 fairly normal brew day but some minor hiccups.  accidentally dumped some first running wort by opening wrong valve so efficiency was a bit low.  then boiled it down but forgot to adjust hops so probably 5 IBUs higher than intended.  still to style but higher than i wanted.  things went well otherwise.  pitched @ 1pm.  bubbling @ 8pm.
12/6/16 still slow bubbling but no real kreusen formed yet
8pm kreusen is forming
12/8-13/16 nice 1″ kreusen w/ steady bubbling
12/14/16 starting to slow.  still kreusen’d ~2 sec
12/15-18/16 ~5 sec
12/19-21/16 ~7 sec and kreusen dropped. starting to clear.
12/22/16 bubbling has pretty much stopped & yeast has really started to drop
12/25/16 heated up to 60F over 2 days.  will hold for 3 days and rack to keg.
1/3/17 racked to lagering keg and dropped to 34F over 2 days.  FG 1.019 and pH 3.95
clean.  no infection.  a hint of booze.  nice malt character.  hops seem fine.  very green but promising.

Kolsch 3V 1

After finishing out my last competition beers for 2016, I had a little gap before brewing my NHC 2017 beers so I wanted to brew a couple beers to have on draft while I wait for all my NHC lagers to finish up.  I was looking through the category list and realized in all the years I’ve been brewing I have never brewed a Kolsch.  I’m not a huge Kolsch fan but I like it so why not 🙂  I looked through all the old NHC recipes and my library of books and just hodgepodged it all together for this recipe.  The one are I would probably change is that the hop aromatics we’re a bit too floral and too much so if I brewed it again I would switch the hops to a classic german noble hop and cut the late addition from 1 oz to 0.5 oz.

Recipe Info
Recipe: kolsch 3v v1
Style: Kölsch 5B BJCP 2015
Date: 11-13-2016

Recipe

Guideline Min

Guideline Max

OG

1.051

1.044

1.050

FG

1.010

1.007

1.011

Color

3.5

3.5

5.0

ABV

5.3

4.4

5.2

IBU

26.0

18.0

30.0

Brewery Info
Efficiency: 70 %
Attenuation: 80 %

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: 150.0 F

Boil Info
Kettle Gravity: 1.042
Predicted Mash Run-off: 4.89 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G

Fermentables

Weight

% by Weight

Name

Yield

SRM

12.000 Lb

92.0 %

Pilsen (BestMälz)

78.3

1.5

1.000 Lb

8.0 %

Vienna (BestMälz)

76.1

4.1

Hops

Weight

Name

AAU

Time

Use

IBUs

1.6 Oz

Liberty

5.2

60 mins

Boil

26.0

1 oz Liberty @ 5 mins

Yeast

Amount

Name

1.000 unit

German Ale/Kolsch White Labs WLP029

Misc

Amount

Name

Time

Use

1.000 tablet

Whirlfloc Tablet

15 mins

Boil

1.000 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.40

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

96

3

21

96

122

46

Sparge

7

3

21

11

24

46

Final

89

3

19

89

113

43

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 6.000 G
Percent RO / Distlled: 0 %
Water Used: 6.000 G

Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 4.0 g
Lactic Acid: 5.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 2.856 G
Percent RO / Distlled: 0 %
Water Used: 0.000 G

Sparge Water Adjustments

Notes

Mash 131F 10 min
145F 45 min
158F 20 min
168F 10 min

Ferment 58F 4 days
68F through 2 weeks

Lager for 2 weeks

11/15/16 starter WLP029
hybrid pitch rate -> 4G 1.049
185 billion cells -> .75L starter 75g DME
11/17/16 2nd 3V HERMS brewday.  went a lot smoother than first time.  no issues.  pitching @ 55F @ 1pm.  12 hrs -> 58F for 4 days -> 68F till 2 weeks
11/18/16 thin kreusen and slow steady bubbling @ 8am
11/19/16 1″ kreusen and solid bubbling
11/20/16 ”
11/22/16 kreusen dropped but slow steady bubbling
11/23/16 ~9 sec dropping clear
11/24/16 ~12 sec
11/25/16 no activity
12/4/16 racked to keg FG 1.012 pH 4.16 (seems low)
clean.  nice round malt character.  fruity esters.  a bit of a green yeast flavor but should clean up.  maybe low level sulfur.  promising but needs lagering time.
12/21/16 it has dropped super clear.

My Kolsch vs Sunner Kolsch

aroma:
me: low grainy sweet.  med/low floral hop.  med/low esters.  clean
sunner: grainy.  no hop aroma.
different but fairly similar

appearance:
me: yellow.  very good clarity.
sunner: gold with excellent clarity
sunner is noticeably darker

flavor:
me: grainy sweet.  med/low esters.  low floral hops
sunner: oxidized.  bummer.  sweet.  a bit grainy.
mine is much brighter and a bit hoppier

mouthfeel:
similar.  med body and carb.

overall:
kinda similar but mine has more hop presence and much cleaner malt character and all around better but this sunner is clearly oxidized.

My Kolsch vs Gaffel

aroma:
me: low grainy sweet.  low herbal and floral hop.  low esters (berry)
gaffel: low grainy.  med-low herbal.  a little sulfur?
mine is more estery and floral.  gaffel is almost german pilsner like with a very clean malt character and a classic german hop aroma.

appearance: similar.  gaffel is a little more golden and has better clarity.

flavor:
me: grainy sweet with low berry esters and floral notes
gaffel: malt character is similar but with a bit more bready notes than mine (munich vs vienna?).  hope character is very different.  gaffel is much more classic noble hop character w/ more herbal and less floral.  esters are very restrained to non-existent in gaffel w/ just a bit of sulfur.

mouthfeel:
similar

overall:  kinda similar but noticeable differences
– malt character is close but gaffel is a hint more bready
– gaffel has a better more classic noble hop character.  should switch mine from liberty to hallertauer or tetnang
– gaffel has very low esters.   not sure i like that.  almost too clean.
– gaffel has a little sulfur that nicely rounds out the beer and gives it a nice dry finish

My Kolsch vs Reissdorf

aroma:
me: generic malty sweet and grainy.  floral hops w/ a bit of herbal.  low berry esters.
reissdorf: low malt character – just sweet.  low herbal hop.  very low sulfur – just a hint.

appearance:  almost exactly the same color and head.  reissdorf is crystal clear and mine has good clarity but not as good as reissdorf.

flavor:
me: graham cracker, sweet grainy malt -> low.  floral / herbal hops.  low ester.
reissdorf: similar malt character.  hops are more restrained w/ just herbal no floral character.  yeast esters are similar.

mouthfeel: same.  med body and carb.  nice lightly dry finish.

overall: very similar.  reissdorf is the beer my kolsch is most similar too of the try I tried side by side.  main difference is hops.  reissdorf has classic noble hop herbal earthy profile and mine is more floral.  and mine is not quite right.  also reissdorf is a little more bitter or maybe more carbonic bite?  there is a difference in the finish where mine has a sweetness and reissdorf has a little bite.   maybe bitterness.  maybe sulfur.  but carb looks visually the same.

overall reissdorf is the most similar.  gaffel has more hop flavor and more bready flavors and it a bit more german pilsner-ish.  sunner was hard to compare since it was clearly oxidized.