German Pilsner 3V 1

My last beer for the Southeastern Homebrewers Association Brewer of the Year run.  I haven’t brewed a German Pilsner in a long time and it is definitely one of my favorite styles of beers so why not.  Not sure how I came up with this recipe but its pretty darn basic so it could be from NHC winners, Brewing Classic Styles or any number of places.  I decided to try 34/70 dry yeast one more time since 2 of the NHC winning beers used it I figured it must be pretty good.  I did another 90 min main rest and shook up the ferment when it went up for D-rest to try get the beer nice and dry and crisp.

Recipe: german pilsner 3v 1
Style: German Pils 5D BJCP 2015
Date: 09-03-2017

Recipe

Guideline Min

Guideline Max

OG

1.049

1.044

1.050

FG

1.011

1.008

1.013

Color

3.4

2.0

5.0

ABV

5.1

4.4

5.2

IBU

45.0

22.0

40.0

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: 148.0 F

Boil Info

Kettle Gravity: 1.041
Predicted Mash Run-off: 4.89 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

13.000 Lb

100.0 %

Pilsner (Weyermann)

80.0

1.8

Hops

Weight

Name

AAU

Time

Use

IBUs

1.0 Oz

Magnum

12.0

60 mins

Boil

35.0

1.5 Oz

Hallertau Mittelfrüh

3.0

15 mins

Boil

7.0

1.5 Oz

Hallertau Mittelfrüh

3.0

5 mins

Boil

3.0

Yeast

Amount

Name

2.000 units

Saflager Lager DCL/Fermentis W-34/70

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: 5.43

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

92

3

21

112

118

30

Sparge

83

3

21

103

108

30

Final

145

5

34

177

187

49

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 6.250 G
Percent RO / Distlled: 0 %
Water Used: 6.250 G

Mash Water Adjustments

Gypsum: 4.0 g
Calcium Chloride: 4.0 g
Lactic Acid: 4.0 ml @ 88.000 %

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: 3.0 g
Calcium Chloride: 3.0 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 1 month

Carb to 2.5 vols

9-18-17 normal 3V brewday.  efficiency was a hair high so I adjusted with water and adjusted the hops to compensate (more bittering hops only).  dry yeast was rehydrated w/ 2 cups of boiled filtered water for 5 mins.  cooled to 95F and yeast sprinkled on top for 10 mins then mixed in for 10 mins and pitched.  after pitching beer was at 51F so I left it there rather than cooling to 50F.
9-19-17 no kreusen but slow bubbling
9-22-17 1/2″ kreusen and steady bubbling
9-25-17 ~6 sec
9-27-17 ~6 sec
9-28-17 ~9 sec
10-1-17 no bubbling
10-11-17 racked to keg
FG 1.010
really nice beer.  malt is clean, sweet, graham crackery.  bitterness is solid and hop flavor is really nice.  pretty clean.  a hair of sulfur and a little green.  should be very good after some lagering.  very promising.

I loved this beer.  really nice grainy & graham cracker malt character.  hop character was spot on.  it could have been a hair cleaner and dryer which i chalk up to the yeast strain.  worked fine but i still think a big liquid pitch is better.

American Lager 3V 2

Another beer for the 2nd half of the Southeastern Homebrewers Association Brewer of the Year competition and another NHC beer I’m trying to improve.  The last version of this beer did well in competition but the complaints were pretty consistent.  really nice clean beer but getting a fair amount of corn that could be DMS and it doesn’t finish quite dry enough.  I’m not a big fan of corn so I decided to go more the direction of Annie Johnson’s NHC winning recipe “Mow the Damn Lawn” and use rice instead of corn and 2 row instead of pilsner malt to try and get it as neutral as possible.  I also decided to give dry yeast a shot but for NHC I’ll probably use German Lager so I can use a nice big repitch.  To dry it out I moved to a 90 minute rest 148F lowered the gravity just a hair and shook the fermenter when the beer was on its way up for a D-rest.

Recipe: american lager 3v 2
Style: American Lager 1B BJCP 2015
Date: 09-02-2017

Recipe

Guideline Min

Guideline Max

OG

1.048

1.040

1.050

FG

1.011

1.004

1.010

Color

3.1

2.0

4.0

ABV

4.9

4.3

5.3

IBU

13.0

8.0

18.0

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: 122.0 F

Boil Info

Kettle Gravity: 1.040
Predicted Mash Run-off: 4.89 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

9.500 Lb

73.0 %

Brewers Malt 2-Row (Briess)

80.5

1.8

3.500 Lb

27.0 %

Rice, Flaked (Briess)

70.0

1.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.85 Oz

Mt. Hood

5.0

60 mins

Boil

13.0

Yeast

Amount

Name

2.000 units

Saflager Lager DCL/Fermentis W-34/70

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

53

3

21

94

49

30

Sparge

63

3

21

106

53

30

Final

90

5

33

156

80

47

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: 1.0 g
Calcium Chloride: 3.0 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: 1.0 g
Calcium Chloride: 3.0 g

Notes

148 90 mins
169 10 mins

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

Carb to 2.6 vol

Notes:
9-12-17 First time using 34/70 dry yeast.  rehydrated using the Palmer “How To Brew” method but water was 85F rather than the 100F he recommends.  1 cup boiled filtered water, sprinkled on top but not mixed in for 10 mins and then mixed in and let it sit for another 10 or so and then pitched.  Was 47F going into the fermenter but was 52F at time of pitching.  moved it down to 50F over 24 hrs using BrewPi.  otherwise a normal 3V brewday.  wort tasted excellent.  basically flavorless 🙂

9-13-17 slow steady bubbling @ 9pm
9-14-17 1/2″ kreusen and slow steady bubbling
9 – 15-17 ”
9-16-17 breaker in the room with that fridge tripped so no cooling for a day.  only got up to 53F thankfully.  brought it back down to 50F over 24 hours. 🙁
9-17-17 1/2″ kreusen and steady bubbling.  a little sulfur smell.
9-19-17 1/4″ kreusen and slow steady bubbling
9-22-17 no kreusen, no bubbling
9-27-17 stirred up yeast while being raised for diacetyl rest
9-28-17 no bubbling
10-3-17 racked to keg FG 1.009 . nice, clean and boring.  a little green but be good after lagering.  no noticeable off flavors.
10-17-17 added gelatin
10-19-17 moved to keezer and put on 30 psi of pressure
10-20-17 moved down to 11 psi and put on draft.
a little under carbed so bumped ot 13 psi

Me vs. Bud vs. PBR

Aroma – me: generic low sweetness.  very clean.
bud – very clean
pbr – very clean

Appearance – me: clear but a very slight haze.  straw.
bud – crystal clear and yellow
pbr – crystal clear and yellow

Flavor – me: generic grainy sweetness.  no hop flavor.  low bitterness
bud – generic grainy sweetness.  no hop flavor.  low bitterness
pbr – ditto

mouthfeel: me – med -light body adn med carb
bud – med-light body and med-high carb
pbr – ditto

overall: all three are pretty darn similar.  i do get a hair of corn in pbr.  otherwise bud and pbr seemed the same.

main delta is mine is not quite as clear and a bit more generic malty sweet.  only thing i would change is a bit more carb and better clarity

good beer.  it didn’t do all that well in competition.  not quite dry enough?  not sure why.  also not my favorite style so maybe done with this for a while.

Hefeweizen 3V 2

Another beer for the 2nd half of the Southeastern Homebrewers Association Brewer of the Year competition.  Very similar to the last time I brewed it except I pulled the protein rest to try and improve the head and retention a bit and increased the beta rest to 30 mins to make sure it fully attenuates and adjusted the salts and acid additions to get pH and calcium levels where I want them.  I did use Perle for bittering since the Hallertaur alpha was so low.

Recipe: hefeweizen 3v 2
Style: Weissbier 10A BJCP 2015
Date: 08-24-2017

Recipe

Guideline Min

Guideline Max

OG

1.052

1.044

1.052

FG

1.011

1.010

1.014

Color

4.1

2.0

6.0

ABV

5.3

4.3

5.6

IBU

12.0

8.0

15.0

Brewery Info

Efficiency: 72 %
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: 112.0 F

Boil Info

Kettle Gravity: 1.042
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

7.500 Lb

56.0 %

Wheat, White (Cargill)

82.0

2.9

6.000 Lb

44.0 %

Pilsen (BestMälz)

78.3

1.5

Hops

Weight

Name

AAU

Time

Use

IBUs

0.5 Oz

Perle

8.2

60 mins

Boil

12.0

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: 5.64

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

76

3

21

152

24

30

Sparge

76

3

21

151

24

30

Final

125

5

34

250

39

49

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 6.250 G
Percent RO / Distlled: 0 %
Water Used: 6.250 G

Mash Water Adjustments

Calcium Chloride: 6.0 g
Lactic Acid: 4.0 ml @ 88.000 %

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

Calcium Chloride: 5.0 g

Notes

113f fertility acid rest 15 mins
146f 30 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

8-29-17 0.5L starter w/ 50g DME WLP 300
8-30-17 normal 3V brew day.  pitch half of the starter for 1/2 pitch of normal ale pitching rate
8-31-17 nice 1/4″ head and steady bubbling
9-2-17 it blew off a little yesterday.  enormous cream colored head now starting to fall and ~2 sec.  peak was yesterday.
9-4-17 ~4 sec still big kreusen
9-6-17 ~6 sec swirled it up to make sure yeast are in suspension
9-8-17 ~8 sec
9-9-17 ~6 sec
9-11-17 no bubbling
9-14-17 ~9 sec
9-15-17 no bubbling
bottled 3.75G @3.25 vol ~139g table sugar
FG 1.010

beer turned out really well.  have to sit down and do a comparison to see if I would change anything.

me vs weihenstephaner

aroma – me: banana and low clove
w: ditto

appearance – me: gold but mixed in yeast and brown
w: gold.  really nice head with ok retention

flavor – me: nice blend of banana and peppery clove
w: very similar.  mine has a bit more banana like banana fosters

mouthfeel – body and carb are about the same

overall: very very similar.  mine is a bit more banana forward and nasty with yeast.  head isn’t great so maybe add protein rest back in.

Best Bitter 3V 2

Another beer for the second half of the Southeastern Homebrewers Association competitions and again trying to improve my NHC beers.  I kept this recipe the same but I am messing with the process to make sure it finish out with a low enough gravity and also cleans up all the diacetyl which was an issue the last time I brewed this beer.  The fixes I’m going to try is dropping the mash temp from 154 to 152F and as fermentation starts to slow I’m going to swirl up the carboy to get the yeast back in suspension.  The issue with WLP002 is that it flocculates out like a rock (really big nasty cottage cheese) and so day 4 or 5 it has all sunk to the bottom and the beer finishes a bit sweet and since the yeast has all dropped out it doesn’t clean up the SMM/Diacetyl properly.  My other issue with this beer is I think it is a bit too caramelly so if this version is still too caramelly even with properly drying out and no diacetyl I’ll try cutting the crystal malt from 8 to 5% and maybe using midnight wheat to adjust the color if thats out of range.

Recipe Info

Recipe: best bitter 3v 2
Style: Best Bitter 11B BJCP 2015
Date: 07-23-2017

Recipe

Guideline Min

Guideline Max

OG

1.048

1.040

1.048

FG

1.010

1.008

1.012

Color

8.6

8.0

16.0

ABV

4.9

3.8

4.6

IBU

39.0

25.0

40.0

Brewery Info

Efficiency: 71 %
Attenuation: 78 %

Mash Info

Weight: 12.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 5.91 G
Volume: 6.91 G
Temp: 152.0 F

Boil Info

Kettle Gravity: 1.039
Predicted Mash Run-off: 4.78 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

88.0 %

Maris Otter (Crisp)

82.0

3.0

1.000 Lb

8.0 %

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

0.75 Oz

Northern Brewer (DE)

4.9

60 mins

Boil

11.0

1.0 Oz

Challenger

6.7

15 mins

Boil

10.0

1.0 Oz

Willamette

5.1

15 mins

Boil

8.0

1.0 Oz

Challenger

6.7

20 mins

Aroma

6.0

1.0 Oz

Willamette

5.1

20 mins

Aroma

5.0

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: 5.48

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

99

3

21

30

245

30

Sparge

96

3

21

30

238

30

Final

161

5

34

49

397

49

Target

75

0

0

0

200

0

Mash Water

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

Mash Water Adjustments

Gypsum: 9.0 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: 8.0 g

Notes

Mash 152f 60 mins
168f 10 mins

cool to 200F and put in whirlpool hops and let sit for 20 mins

Ferment 68f for 2 weeks

8/20/17 0.5L starter 50g DME WLP002
8/22/17 1/2″ kreusen and steady bubbling
8/25/17 kreusen dropped and slow steady bubbling already dropping clear so heavily swirled up the carboy to get yeast back up into suspension
8/27/17 ~4 sec between bubbles
8/29/17 no bubbling
9/6/17 racked beer to keg FG 1.014
tastes really good.  not getting diacetyl this time but still a bit high on caramel.  very good but i would like to tune that back.  promising.  moved to lagering fridge.
9/24/17 added gelatin since still a little haze.
9/26/17 moved to keezer and put in 30 psi over night.  then moved down to serving pressure.

Cal Common 3V 3

Brewing beers for the 2nd half of the Southeastern Homebrewers Association competition series.  I don’t have many hoppy beers in the lineup and this one has done well in the past so why not.  I decided to switch it up a bit and try a local brewer’s recipe who won at NHC, Keith Eisel and his Dream Steam.  Inline with his Zymurgy recipe with minor tweaks for my system.

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

1.011

1.011

1.014

Color

12.2

10.0

14.0

ABV

5.3

4.5

5.5

IBU

44.0

30.0

45.0

Brewery Info

Efficiency: 71 %
Attenuation: 78 %

Mash Info

Weight: 14.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.38 G
Volume: 7.5 G
Temp: 152.0 F

Boil Info

Kettle Gravity: 1.043
Predicted Mash Run-off: 5.12 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

10.750 Lb

77.0 %

2-row Pale Malt (Briess)

80.5

3.0

1.000 Lb

7.0 %

Caramel 60L (Briess)

76.0

60.0

1.000 Lb

7.0 %

Caramel 40L (Briess)

75.0

40.0

0.750 Lb

5.0 %

Carapils (Briess)

74.0

1.3

0.500 Lb

4.0 %

Victory Malt (Briess)

75.0

28.0

Hops

Weight

Name

AAU

Time

Use

IBUs

0.75 Oz

Northern Brewer (US)

10.6

60 mins

Boil

23.0

0.75 Oz

Northern Brewer (US)

10.6

20 mins

Boil

14.0

0.75 Oz

Northern Brewer (US)

10.6

20 mins

Aroma

7.0

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: 5.38

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

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
for whirlpool hops, cool to 200 then add hops for 20 mins

2 weeks at 62f

Lager 3 weeks

8/7/17 made 0.75L 75g DME starter of WLP810
8/9/17 normal 3V brewday
8/10/17 1/4″ kreusen and strong steady bubbling
8/11/17 1/2″ kreusen and strong bubbling
8/12/17 1/2″ kreusen lowed a bit but steady bubbling
8/13/17 kreusen dropped slow steady bubbling
8/19/17 no activity
8/20/17 dry hopped 0.5oz of northern brewer US
8/21/17 slow bubbling ~7 sec
8/23/17 no bubbling.  racked ot keg and put in lagering fridge.  FG 1.014  really delicious beer
9/6/17 tastes excellent!  but clarity not good so added gelatin
9/8/17 put on 30 psi in lagering fridge and then put on draft @ 2.5 vol target

ME vs Anchor Steam
Aroma: Me: Caramel + Toast.  Nice sublt hops.  Clean.  AS: very similar.  mine has a bit more hop aroma

Appearance: Exactly the same!  Both Crystal Clear with nice heads

Flavor: Me: nice caramel + toast notes. solid hop bitterness and flavor AS: caramel and toast forward.  low hops that seem to have dropped.  a bit oxidized

Mouthfeel: Me: med body and car nice and dry.  AS= same.  maybe slightly lower carb

Overall: very similar. AS is a bit more sweet and oxidized but i can tell underneath they are similar.

and I think mine is better 🙂

 

Vienna 3V 2

I have brewed this style many times and I want to try some tweeks before NHC.  My last attempt was good but it used the Bock yeast and finished a bit sweet.  It did OK in competitions but did better when I entered it as Marzen.  This time I used German Lager to try and dry the beer out a bit and I upped the bitterness just a little.  The other piece I’m looking at is that the caramel malt is pretty hight at 11% so if the beer is still too sweet / caramelly I will likely adjust that.

Recipe: vienna 3v 2
Style: Vienna Lager 7A BJCP 2015
Date: 07-06-2017

Recipe

Guideline Min

Guideline Max

OG

1.053

1.048

1.055

FG

1.012

1.010

1.014

Color

11.1

9.0

15.0

ABV

5.4

4.7

5.5

IBU

30.0

18.0

30.0

Brewery Info

Efficiency: 71 %
Attenuation: 78 %

Mash Info

Weight: 14.062 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 6.39 G
Volume: 7.52 G
Temp: 150.0 F

Boil Info

Kettle Gravity: 1.043
Predicted Mash Run-off: 5.13 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

5.500 Lb

39.0 %

CHÂTEAU PILSEN 2RS

81.0

1.5

5.500 Lb

39.0 %

Vienna Malt (Weyermann)

79.0

3.4

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

0.7 Oz

Magnum

12.0

60 mins

Boil

24.0

1.0 Oz

Tettnang (Tettnang Tettnager)

4.0

15 mins

Boil

6.0

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: 5.43

Ca

Mg

Na

Cl

So

Bicarbonate

Water

7

3

21

30

24

30

Mash

104

3

21

146

99

30

Sparge

104

3

21

146

99

30

Final

178

5

36

250

170

51

Target

75

0

0

0

0

0

Mash Water

Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Mash Water Adjustments

Gypsum: 3.3 g
Calcium Chloride: 5.9 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: 2.8 g
Calcium Chloride: 5.0 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

7/28/17 normal 3V brewday.  no issues.  pitched harvested yeast from festbier.  ~250mL of slurry.  after a week in the fridge it was ~100mL of packed yeast.
7/29/17 8 am no bubbling
8 pm nothing 🙁  need to pitch more yeast next time?
7/30/17 thin kreusen & slow steady bubbling
7/31/17 1/2″ kreusen slow steady bubbling
8/4/17 ”
8/6/17 ~3 sec 1/2″ kreusen
8/11/17  ~3 kreusen dropped.  shook fermenter since d-rest temp rise had started.
8/12/17 ~5 sec
8/13/17 ”
8/19/17 no activity
8/20/17 FG 1.012
wow.  really nice beer.  very clean. a bit hoppy both flavor and bitterness but should be really good after some lagering.  promising.  put in lagering fridge
9/24/17  pretty clear but not crystal so added gelatin.  tasting good
9/28/17 moved to keezer and forced carbed overnigh

comparison of mine vs great lakes eliot ness
aroma: very similar.  mine leads with bready and generic sweet malt notes.  low level herbal hops.  great lakes has a bit of caramel.
appearance: very similar.  GL is a bit darker but close.
flavor: sadly GL is showing age with oxidation.  underlying you can tell they are similar but GL has unpleasant caramel notes.
mouthfeel: similar
OI: mine is pretty damn spot on.  i woudn’t change a thing.

Trappist Single 3V 1

I really enjoyed my last Trappist Single so I figured I’d give it another go.  I really did change much other than I used temperature control this time

Recipe Info

Recipe: trappist single 3v 1
Style: Trappist Single 26A BJCP 2015
Date: 07-06-2017

Recipe

Guideline Min

Guideline Max

OG

1.049

1.044

1.054

FG

1.011

1.004

1.010

Color

3.0

3.0

5.0

ABV

5.0

4.8

6.0

IBU

35.0

25.0

45.0

Brewery Info

Efficiency: 71 %
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: 32.0 F

Boil Info

Kettle Gravity: 1.041
Predicted Mash Run-off: 4.89 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

13.000 Lb

100.0 %

CHÂTEAU PILSEN 2RS

81.0

1.5

Hops

Weight

Name

AAU

Time

Use

IBUs

1.8 Oz

Styrian Golding (Savinja Golding)

5.2

60 mins

Boil

28.0

2.0 Oz

Saaz

3.8

20 mins

Aroma

7.0

Yeast

Amount

Name

1.000 unit

Abbey Ale White Labs WLP530

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

30

24

30

Mash

103

3

21

145

98

30

Sparge

103

3

21

145

98

30

Final

176

5

36

248

167

51

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: 3.0 g
Calcium Chloride: 5.4 g
Lactic Acid: 2.0 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

Gypsum: 3.0 g
Calcium Chloride: 5.4 g

Notes

131f 10 mins
145f 40 mins
158f 10 mins
168f 10 mins

Chill to 64f and pitch
Raise to 72 over 3 days and hold

Bottle condition to 3 volumes

7/19/17 made 40g DME 400mL starter of WLP530 abbey ale
7/20/17 normal 3V brewday.  gravity a couple of points high but to style so not a big deal.
7/21/17 Rippin’!!!!
7/22/17 almost blew off.  still going strong
7/23/17 slowed a little but still steady bubbling
7/24/17 ~2 sec but kreusen still not dropped
7/25/17 ~3 sec
7/29/17 ~7 sec
7/30/17 no bubbling
7/31/17 roused yeast by swirling the carboy
8/7/17 bottled.  3.6 gallons.  133g of table sugar for 3.25 volumes
FG 1.008  bottled 30 bottles but still had some beer left over.
good.  still yeasty and green but nice peppery phenolics and orange esters.  promising.

this beer turned out really well.  very similar to the last batch.  not sure i would change anything.  i really enjoy drinking this one and its so simple!

mine vs st bernardus 4
aroma: stb4 is mostly generic malty sweetness.  mine is grainy malt sweetness with some spice/pepper and orange notes
appearance: kinda similar but mine is a hair lighter and both are slightly hazy.
flavor:  well crap.  the stb4 is really badly ozidized.  another reason to brew this at home.  i paid $14 for a 4 pack and I just threw the rest away.  seems to have been stored at 90 for about 3 months.  booooooooooo.  nothing but caramel and cardboard.   not need to continue comparison. I win 🙂