German Pilsner 3V 2

Thought it would be a good idea to brew a lager on the new conical setup before starting my NHC 2019 run of beers to make sure my process is solid.  My favorite lager style is German Pilsner (ie bitburger and jever) so why not brew one up.  I decided to use the most recent NHC winning recipe since it looked good.

Recipe Info
Recipe: german pilsner 3v conical 1
Style: German Pils 5D BJCP 2015
Date: 10-29-2018

Recipe Guideline Min Guideline Max
OG 1.048 1.044 1.050
FG 1.010 1.008 1.013
Color 3.4 2.0 5.0
ABV 4.9 4.4 5.2
IBU 42.0 22.0 40.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 18.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.63 G
Volume: 9.07 G
Temp: 149.0 F

Boil Info
Kettle Gravity: 1.041
Predicted Mash Run-off: 6.01 G
Target Starting Boil Volume: 11.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.0 G

Fermentables

Weight % by Weight Name Yield SRM
16.000 Lb 89.0 % Pilsner (Weyermann) 80.0 1.8
1.000 Lb 6.0 % Vienna Malt (Weyermann) 79.0 3.4
1.000 Lb 6.0 % Carapils (Briess) 74.0 1.3

Hops

Weight Name AAU Time Use IBUs
1.0 Oz Magnum 12.0 60 mins Boil 25.0
1.5 Oz Hallertau 4.5 30 mins Boil 11.0
1.5 Oz Hallertau 4.5 15 mins Boil 7.0

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: 5.44

Ca Mg Na Cl So Bicarbonate
Water 7 3 21 30 24 30
Mash 68 3 21 30 171 30
Sparge 64 3 21 30 160 30
Final 96 4 30 44 241 44
Target 75 0 0 0 200 0

Target Profile Name: hoppy

Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
Gypsum: 8.0 g
Lactic Acid: 6.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 6.500 G
Percent RO / Distlled: 0 %
Water Used: 6.500 G

Sparge Water Adjustments
Gypsum: 6.0 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 2 weeks

Carb to 2.5 vols

I ended up using 11.1 lbs of Cargill 2 row since that was what I had left in my 50 lb sack and 4.9 lb of best malz pilsner since thats what my LHBS carries.

11/5/18 made a 1.7L starter 170g DME w/ 2 packages of WLP830 German Lager that were both pretty old.  fingers crossed.
11/7/18 pitched @ 1pm at 48F.  moved up to 49F before bed
11/8/18 @6am no bubbling.  moved up to 50F
@8pm bubbling every 30 sec
11/9-12/18 slow steady bubbling
11/14/18 still slow steady but slowed a bit
11/16/18 ~6sec
11/17/18 ~10 sec
11/18/18 ~13 sec

NEIPA Juicy Bits Clone 3V 1

This is my 2nd beer on the new conical setup so I wanted to take advantage of the sampling port to see when I’m 80% to Final Gravity to do my dry hop NEIPA style and also to be able to cold crash and drop the dry hops before racking to keg so I have zero oxygen exposure.  Weldwerks has been really cool about posting their Juicy Bits recipe.  I’ve had the beer a few times at various beer events and really like it so why not.  I also had a lot of 2 row left from my 50 lb sack so most of the cost for the beer was hops.  Lots and lots of hops.

Recipe Info
Recipe: juicy_bits_3v_1
Style: American IPA 21A BJCP 2015
Date: 09-27-2018

Recipe Guideline Min Guideline Max
OG 1.066 1.056 1.070
FG 1.015 1.008 1.014
Color 4.6 6.0 14.0
ABV 6.8 5.5 7.5
IBU 87.0 40.0 70.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 25.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.97 G
Volume: 12.01 G
Temp: 149.0 F

Boil Info
Kettle Gravity: 1.058
Predicted Mash Run-off: 7.68 G
Target Starting Boil Volume: 11.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.0 G

Fermentables

Weight % by Weight Name Yield SRM
20.000 Lb 78.0 % Pale Malt – 2 Row (Cargill) 80.0 2.0
2.000 Lb 8.0 % Flaked Wheat (Briess) 70.0 2.0
2.000 Lb 8.0 % Flaked Oats (Briess) 70.0 2.5
1.500 Lb 6.0 % Carapils (Briess) 74.0 1.3

Hops

Weight Name AAU Time Use IBUs
0.3 Oz Citra 13.9 60 mins First Wort 7.0
0.3 Oz Mosaic (HBC 369) 12.2 60 mins First Wort 7.0
0.3 Oz El Dorado 15.0 60 mins First Wort 8.0
0.4 Oz Citra 13.9 40 mins Aroma 4.0
0.4 Oz El Dorado 15.0 40 mins Aroma 5.0
0.4 Oz Mosaic (HBC 369) 12.2 40 mins Aroma 4.0
0.9 Oz Mosaic (HBC 369) 12.2 30 mins Aroma 8.0
0.9 Oz El Dorado 15.0 30 mins Aroma 9.0
0.9 Oz Citra 13.9 30 mins Aroma 9.0
1.2 Oz Citra 13.9 20 mins Aroma 9.0
1.2 Oz El Dorado 15.0 20 mins Aroma 10.0
1.2 Oz Mosaic (HBC 369) 12.2 20 mins Aroma 8.0
0.65 Oz Mosaic (HBC 369) 12.2 8.0 days Dry Hop 0.0
0.65 Oz Citra 13.9 8.0 days Dry Hop 0.0
0.65 Oz El Dorado 15.0 8.0 days Dry Hop 0.0
1.0 Oz El Dorado 15.0 4.0 days Dry Hop 0.0
1.0 Oz Citra 13.9 4.0 days Dry Hop 0.0
1.0 Oz Mosaic (HBC 369) 12.2 4.0 days Dry Hop 0.0

Yeast

Amount Name
0.200 L London Ale III Wyeast Labs 1318

Misc

Amount Name Time Use
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 70 3 21 119 53 30
Sparge 53 3 21 94 49 30
Final 102 5 34 175 83 48
Target 75 0 0 200 200 0

Target Profile Name: neipa

Mash Water
Total Water Treated: 37.854 G
Percent RO / Distlled: 0 %
Water Used: 10.000 G

Mash Water Adjustments
Gypsum: 2.0 g
Calcium Chloride: 7.0 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
Gypsum: 1.0 g
Calcium Chloride: 3.0 g

Notes

Mash 149 for 60 mins
Mashout 168 for 10 mins

Add Fwh during sparge -> screwed this up so just did 60 min addition

Pitch at 67 and hold 3 days
Raise to 73 one degree a day
When reaches 1.020 to 1.022 do 8 day dry hop
4 days later add second dry hop

my brew day was delayed due to a hurricane (boooooo) so my starter was 5 days old.  I did 2 packs of WY1318 London ale III in a 1L starter

10/16/18 fairly normal 3V brewery.  2nd time using a conical.  pitched @2:20pm
10/17/18 8am slow steady bubbling
10/19/18 slows steady bubbling.  appears to be almost done.  already at 1.022 so did first dry hop.  fermentation got going again after dry hop.  nothing crazy but it did increase bubbling.
10/20/18 slow steady bubbling.  moved temp up to 68F
10/21/18 slow steady bubbling.  moved up to 69F
10/22/18 no real bubbling.  ~30 sec.  did 2nd dry hop.  did not drop the cone from the first dry hop.  raised temp to 70F.
10/26/18 ~30 sec bubbling which to just be from expanding as temp rises.  did a forced diacetyl test which was negative (pulled two 4oz samples and put Saran Wrap rubber banded on top of each.  heated one in a water bath to 160F for 10 mins.  then smelled and tasted both.  if either are buttery then you have diacetyl or the pre-cursor for diacetyle (AAL I believe) it needs more time warm for it to convert and the yeast to eat it). since I was negative I cold crashed to 35F
10/28/18. dropped yeast from bottom valve and racking arm.  tasting good.  a little hop astringency but not bad.
11/1/18 I dropped the bottom cone and then racking arm but still hops in suspension so will wait to rack to keg.
11/2/18 dropped bottom valve and then racking arm and a little trub/yeast came out but then racking arm running clean so racked to keg without issue.  put in keezer and force carb’d at 30 psi.
11/3/18 put on draft at 38F and 12psi.
11/5/18 nice beer.  don’t have a juicy bits to compare it to sadly.  great aroma and flavor and not very bitter.  if anything bitterness is a bit low for my preferences.  nice and hazy.
11/17/18 finally starting to drop a bit clearer.  still hazy but not quite as murky.  so a full two weeks on draft before it started to clear and still would consider it hazy.

Final thoughts.  I do like this hop combination but I’m not really sold on El Dorado.  I feel like each beer I use it in there is a bit of a gasoline / diesel quality I’m not a huge fan of.  Not bad at all just something I’ve noticed.  I’m definitely not a huge fan of London Ale III.  It has an ester profile I just don’t like.  I noticed in by the Blonde Ale and this beer which makes me think its the yeast and not the hops.  I much prefer very clean Pilsners or West Coast Style IPAs.  It’s not the trend but I like a nice crips clean canvas with some bold hop flavor and aroma layered on top.  But you don’t know till you try :). The hop astringency did totally drop and wasn’t an issue once I racked to keg so it seems that this dry hop process works well.

Blonde Ale 3V 1

I took a long break from brewing to totally remake the cold side in my brewery and move to conicals.  For this I build a glycol loop which I thought would take a month or two but ended up taking four :). For the first beer on the new conicals I wanted to do something really simple and light to pick up on any flaws.  Also, I had won a bunch of ingredients this year including a 50+ lb sack of Cargill 2 row and 2 pounds of Loral hops.  Seemed like a good time to do a SMASH of those two and do a Blonde but with Session IPA level hopping of just Loral.

Recipe Info
Recipe: blonde 3v 1
Style: Blonde Ale 18A BJCP 2015
Date: 09-10-2018

Recipe Guideline Min Guideline Max
OG 1.051 1.038 1.054
FG 1.011 1.008 1.013
Color 3.7 3.0 6.0
ABV 5.2 3.8 5.5
IBU 34.0 15.0 28.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 19.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.94 G
Volume: 9.46 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.044
Predicted Mash Run-off: 6.23 G
Target Starting Boil Volume: 11.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 10.0 G

Fermentables

Weight % by Weight Name Yield SRM
19.000 Lb 100.0 % Pale Malt – 2 Row (Cargill) 80.0 2.0

Hops

Weight Name AAU Time Use IBUs
0.5 Oz Loral 11.0 60 mins Boil 11.0
1.5 Oz Loral 11.0 10 mins Boil 12.0
2.0 Oz Loral 11.0 15 mins Aroma 11.0
2.0 Oz Loral 11.0 3.0 days Dry Hop 0.0

Yeast

Amount Name
1.000 unit Wyeast 1318 London Ale III

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 30 24 30
Mash 61 3 21 30 153 30
Sparge 68 3 21 30 171 30
Final 97 4 32 45 242 45
Target 75 0 0 0 0 0

Target Profile Name: standard

Mash Water
Total Water Treated: 30.284 G
Percent RO / Distlled: 0 %
Water Used: 8.000 G

Mash Water Adjustments
Gypsum: 7.0 g
Lactic Acid: 5.0 ml @ 88.000 %

Sparge Water
Leftover Mash Water Used: Yes
Total Water Treated: 7.000 G
Percent RO / Distlled: 0 %
Water Used: 7.000 G

Sparge Water Adjustments
Gypsum: 7.0 g

Notes

Pitch at 67 and hold for 3 days. Raise 1 degree a day to 73 and hold through 2 weeks.
Collect yeast
Dry hop for 3 days
Cold crash
Drop hops
Rack to keg and carb to 2.5 vol

9/17/18 1.1L 110g DME starter of yeast 1318 London ale III
9/18/18 normal 3V brewery but used new conical for first time.  No issues.
pitched @ 2:45 pm
9/19/18 @ 6am strong bubbling
9/20/18 steady bubbling
9/21/18 strong bubbling
9/22/18 ~7 sec raised to 68F
9/23/18 ~13 sec raised to 69F in morning and 70F in evening
9/27/18 very limited bubbling
10/2/18 plan was to harvest yeast for next beer but I ran off yeast using block and blow and I dumped waiting for yeast to go creamy and next thing I now I’m dropping beer.  likely b/c I had not cold crashed and I dropped a bunch of yeast.  dry hopped
10/5/18 set temp to 35F for cold crash
10/8/18 dropped trubb.  wanted to rack to but immediately clogged dip tube.  purged racking can but checked with brewery friends and said the cold crash for 2 days, dump the trub, then crash for another 2 days, then dump trub as well as racking arm and if that looks clean then they rack to keg otherwise wait 2 more days and repeat until it looks good but rarely more than 4-6 days total.
10/10/18 dropped bottom valve again and lots o trub.  thick.  ran off racking arm valve.  pretty clean so racked to keg @ 3 psi with no issue.  got a full 5 gallons which I was able to gauge by just looking at the condensation on the outside of the keg.  ran off the rest from racking valve and had just under a gallon.  beer seems good.  a hair of rubber in the nose?  we will see.  put in keezer @ 30 psi for 24 hours then dropped to 12 psi and put on draft
10/16/18 tasted good.  very hazy.  not a loral fan.  very floral and boring.
10/21/18 well made beer with no issues.  kinda boring.  Cargill 2 row really has very little flavor.  loral’s description of “super noble” is kinda right.  herbal but also has some berry notes and big floral / rose / geranial notes.  berry could be from the London ale III.  really nice frothy head.  still very hazy even after being on draft for a few weeks.  definitely looks like a hazy IPA.  gypsum character is good.  right where I would want it for a German pils.  verdict -> Cargill 2 row is fine if you want a totally blank canvas.  not good for single malt beer.  loral is not great.  wouldn’t use it again.  London ale III is great for hazy IPA.  I don’t like it otherwise.  its ester character is not to my liking.  too much berry notes.

Hefeweizen 3v 3_3

The last of three rebrews for NHC finals 2018 and it turns out this was the one that medaled with 2nd place in NHC finals.  It’s really gratifying after many years on working on this beer to win at NHC with it.  Really, really awesome.  Didn’t change anything with this beer or process from the first round other than not using whirl floc.

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.

5/20/18 0.3L 30g DME starter with WLP300
5/22/18 added 2 handfuls of rice hulls
mash in was a hair high
protein and initial beta rest were good
added CC and lactic acid @ 140F on way up to beta rest

7.1G in MLT so 1/3 for decoction was 2.4G
7.1 – 2.4 = 4.7G left in MLT

Alpha rest and boil in decoction went well
Slowly added decoction back in and was a bit over 158F and when I turned HERMS recirculation back on the temp dropped down to 158F nicely.

normal boil although gravity just a hair low at 1.048

collected speisse without issue.
2 x 0.8qt mason jars for a total of 1.6qt that will go into 3G of beer at bottling for a targeted 3.25volumes of CO2

cooled to lower than normal since brewery really warm.  overshot cooling a little but should be good.

all in all a really good 3v decoction brew day.

pitch @ 2:30 with full starter

wort tastes really good!

5/24/18 1″ kreusen with strong steady bubbling
5/26/18 ” but starting to slow
5/28/18 kreusen dropped and ~7 sec
6/4/18 bottled 3G + speisse (about 3.5G total)
filled 30 bottles but just barely
FG 1.010
nice spicy / eatery blend.  really nice light gold color.  very promising.