Fruited Berliner Weisse 3V 1

NHC Beer #7!  All done for now!  Hopefully some beers will get to final round so I have some rebrews!  I’m not a huge fruit beer fan but I decided to enter this category this year so I may as well make a style I like 🙂  I really like the new Florida Weisse trend, especially the ones I had while in Tampa at Cigar City.  My first attempt was a Raspberry BW that I thought was great but did not do well in competition with all judges saying it was too fruit forward (0.75 LB / Gallon of Oregon Fruit Raspberry Puree).  While working on some funky / sour beer stuff I saw mention of “Perfect Puree” out of Napa, CA so I decided to give them a try.  I bought a blend from them and Guava.  I was going to use the blend but noticed it was sugar blended with fruit juice.  Maybe it would be fine but the Guava was Guava puree with just a little sugar so I went that route.  I also backed it down a bit to 0.5Lb / Gallon.  The puree is pretty intense but we’ll see how that turns out.  Otherwise I used the same kettle sour process I have used in the past for Berliner Weisse.

Recipe Info
Recipe: fruited bw 3v 1
Style: Berliner Weisse 23A BJCP 2015
Date: 01-14-2017

Recipe

Guideline Min

Guideline Max

OG

1.030

1.028

1.032

FG

1.006

1.003

1.006

Color

3.0

2.0

3.0

ABV

3.1

2.8

3.8

IBU

0.0

3.0

8.0

Brewery Info
Efficiency: 73 %
Attenuation: 80 %

Mash Info
Weight: 7.0 Lbs
Thickness: 1.5 Qt per Lb
Deadspace: 2.0 G
Strikewater: 4.63 G
Volume: 5.19 G
Temp: 125.0 F

Boil Info
Kettle Gravity: 1.024
Predicted Mash Run-off: 4.0 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

4.000 Lb

57.0 %

Wheat Malt, White (Weyermann)

85.0

3.2

3.000 Lb

43.0 %

Pilsner (Weyermann)

80.0

1.8

Hops

Weight

Name

AAU

Time

Use

IBUs

Yeast

Amount

Name

1.000 unit

Lactobacillus Blend Omega OYL-605

2.000 units

lalvin ec1118 lalvin ec1118

Misc

Amount

Name

Time

Use

0.500 tsp

Yeast Nutrient (Wyeast)

10 mins

Boil

Water

Predicted Mash Ph: 5.52

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

116

3

21

204

24

46

Sparge

7

3

21

11

24

46

Final

85

4

28

149

32

62

Target

75

0

0

0

0

0

Mash Water
Total Water Treated: 4.625 G
Percent RO / Distlled: 0 %
Water Used: 4.625 G

Mash Water Adjustments
Calcium Chloride: 7.0 g
Lactic Acid: 3.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 4.250 G
Percent RO / Distlled: 0 %
Water Used: 4.250 G

Sparge Water Adjustments

Notes
125f 10 mins
146f 30 mins
158f 30 mins
168f 10 mins

Boil 30 mins

Chill to 95f
Pitch lacto and hold at 90f for 24 hrs

Boil for 30 mins

Cool to 70 and pitch yeast and hold

When ferment slows add 0.5 lb per gallon of fruit puree

Bottle after total of 2 weeks

Carb to 3.25 volumes

1/23/17 normal kettle sour brew day.  pitched lacto blend @ noon @ 95F and element in kettle set to 90F.  flush head space with CO2.  no starter.
1/24/17 1:45 the next day pH = 2.75 !!!!  Holy cow.  Hoping my pH meter is off a bit.  did not recalibrate from the day before.  clean sour.   no off flavors.  gonna roll with it and see how it goes.
bought a Total Acid Titration kit and test seemed to say ~0.5% TA Tartaric which is ~0.6% Lactic.  So i’m thinking my pH meter is off since that is in the range of TA for a BW and for 2.75 the TA would be higher.  Finished brew with boil and chill and pitching yeast.
1/25/17 no activity
@5pm no activity WORRIED
@9pm IT’S ALIVE!!!  thin kreusen and slow bubbling.  fingers crossed.
1/26/17  what a difference a day makes.  nice big kreusen and strong steady bubbling
1/27/17 kreusen started to drop and bubbling slowed.

1/28/19 ~2 sec
1/29/17 added 30oz can of Perfect Puree Guava.  About an hour later fermentation was kicked back up.
1/20/17 overnight it fermented hard but down to a slow bubble ~45sec by 5pm
1/31/17 no bubbling
2/7/17 racked to keg to gelatin FG 1.008
2/11/17 recalibrated pH meter 2.71 .  Holy crap!
redid TA test 11mL so .11% for tartaric or .12% lactic.  plenty o’ acid!!!
2/20/17 bottling day.  pretty hazy but fairly clear.  3.4 gallons @ 70F.  targetting 3.5 vol = 138g of table sugar.  bottling 24 bottles.

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.

Best Bitter 3V 1

NHC run beer #5!  This recipe took 1st in the first round last year and has done very well in competition so I decided to just stick with it and give it another go.

Recipe Info
Recipe: best bitter 3v 1
Style: Best Bitter 11B BJCP 2015
Date: 12-25-2016

Recipe

Guideline Min

Guideline Max

OG

1.048

1.040

1.048

FG

1.010

1.008

1.012

Color

8.7

8.0

16.0

ABV

5.0

3.8

4.6

IBU

41.0

25.0

40.0

Brewery Info
Efficiency: 73 %
Attenuation: 80 %

Mash Info
Weight: 11.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.59 G
Volume: 6.51 G
Temp: 154.0 F

Boil Info
Kettle Gravity: 1.038
Predicted Mash Run-off: 4.56 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

10.000 Lb

87.0 %

Maris Otter (Crisp)

82.0

3.0

1.000 Lb

9.0 %

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

0.5 Oz

Northern Brewer (DE)

9.6

60 mins

Boil

15.0

1.0 Oz

Willamette

4.1

15 mins

Boil

6.0

1.0 Oz

Challenger

6.1

15 mins

Boil

10.0

1.0 Oz

Willamette

4.1

20 mins

Aroma

4.0

1.0 Oz

Challenger

6.1

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: 5.52

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

95

3

21

11

234

46

Sparge

7

3

21

11

24

46

Final

84

4

29

15

212

65

Target

75

0

0

0

200

0

Mash Water
Total Water Treated: 5.600 G
Percent RO / Distlled: 0 %
Water Used: 5.600 G

Mash Water Adjustments
Gypsum: 8.0 g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 3.700 G
Percent RO / Distlled: 0 %
Water Used: 3.700 G
Sparge Water Adjustments

Notes

Mash 154f 60 min
168f 10 min

Ferment at 68f

1/11/17 400mL starter w/ 33g DME
1/13/17 normal brew day except pitched @ 62F (overshot cooling) and raised to 68F over 24 hours
1/14/17 1/2″ kreusen and steady fermenting/bubbling
1/15/17 1/2″ kreusen but seems to be slowing
1/16/17 kreusen dropped ~3 sec
1/17/17 ~6 sec
1/18/17 ~12 sec
1/19/17 no activity.  moved to room temp.
1/25/17 racked to keg.  FG 1.016 (test hydrometer and it was off by 0.02 🙂 ) pH 4.11
clean.  very good.  brilliant clarity.
2/5/17 added gelatin
2/7/17 racked to clean keg set to 25F overnight and turned down to 12psi @ 38 psi

Cal Common 3V 1

NHC Beer #4!  I’m brewing 7 beers for NHC so I have some wiggle room in case some don’t turn out well.  So, this puts me half way there!  I brewed a version of this beer a few months ago and it did well in competition but the feedback from competition pointed to too much caramel and not enough toast/biscuit so I looked at some other recipes (Jamil, past NHC) and decided to cut back the crystal, add in some victory malt and just a teensy bit of pale chocolate.  I felt like my hop character was where I wanted it so I left that alone.

Recipe Info
Recipe: cal common 3v 2
Style: California Common 19B BJCP 2015
Date: 12-31-2016

Recipe

Guideline Min

Guideline Max

OG

1.054

1.048

1.054

FG

1.011

1.011

1.014

Color

10.1

10.0

14.0

ABV

5.7

4.5

5.5

IBU

42.0

30.0

45.0

Brewery Info
Efficiency: 73 %
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: 1.043
Predicted Mash Run-off: 4.91 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

11.500 Lb

88.0 %

Golden Promise (Simpsons)

82.0

2.0

1.000 Lb

8.0 %

Crystal, Medium (Simpsons)

76.0

55.0

0.500 Lb

4.0 %

Victory Malt (Briess)

75.0

28.0

0.062 Lb

0.0 %

Pale Chocolate (Crisp)

71.0

225.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.25 Oz

Northern Brewer (DE)

9.6

60 mins

Boil

7.0

1.5 Oz

Northern Brewer (DE)

9.6

15 mins

Boil

22.0

1.5 Oz

Northern Brewer (DE)

9.6

20 mins

Aroma

13.0

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: 5.51

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

11

24

46

Mash

94

3

21

75

147

46

Sparge

7

3

21

11

24

46

Final

89

4

30

73

145

66

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: 5.0 g
Calcium Chloride: 3.0 g

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 3.400 G
Percent RO / Distlled: 0 %
Water Used: 3.400 G

Sparge Water Adjustments

Notes

Mash 152f 60 mins
168f 10 mins

Pitch at 60 raise to 62 over 24 hrs
Hold 2.5 weeks

Lager for at least a couple weeks

1/2/17 0.82L starter w/ 82g DME of wyeast 2112 cal common yeast
1/4/17 normal brew day.  #s good.  pitched @ 55F and raised to 62F over 24 hours
1/5/17 8am thin kreusen and slow steady bubbling
1/6-8/17 1/2″ kreusen and strong bubbling
1/9/17 kreusen dropping and bubbling slowing ~2 sec
1/10/17 ~3 sec
1/11/17 ~6 sec
1/12/17 no bubbling
1/22/17 racked to keg for lagering FG 1.016 pH 4.16
clean.  nice malt character.  seems a bit sweet?
2/5/17 added gelatin
2/7/17 racked to a clean keg and put on carb @ 38F for 25psi overnight and then moved to 12psi.