Grid IPA 3V Conical v1_0

Another dream brewery run, this time using Imperial A01 again but using Great Western High Color Pale Ale Malt. It has a description similar to a Maris Otter. TL;DR it was kind of like MO but the flavor profile was not great and I won’t be using it again. A01 OK but not great. The ester profile is not what I want. Vic Secret is a promising hop but not good along. Needs some dank and citrus to go along with it.

Recipe Info
Recipe: grid ipa v1_0
Style: American IPA 21A BJCP 2015
Date: 07-06-2019

RecipeGuideline MinGuideline Max
OG1.0671.0561.070
FG1.0131.0081.014
Color6.06.014.0
ABV7.05.57.5
IBU64.040.070.0

Brewery Info
Efficiency: 72 %
Attenuation: 80 %

Mash Info
Weight: 25.0 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 9.81 G
Volume: 11.81 G
Temp: 149.0 F

Boil Info
Kettle Gravity: 1.058
Predicted Mash Run-off: 7.57 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 WeightNameYieldSRM
25.000 Lb100.0 %Pale Ale Malt, high color (Great Western)80.03.0

Hops

WeightNameAAUTimeUseIBUs
1.0 OzSimcoe12.460 minsBoil22.0
4.0 OzVic Secret19.620 minsAroma42.0
6.0 OzVic Secret19.64.0 daysDry Hop0.0

Yeast

AmountName
0.200 LHouse Imperial A01

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.42

CaMgNaClSoBicarbonate
Water7321302430
Mash923213022730
Sparge963213023830
Final1204273829638
Target7500000

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 27.444 G
Percent RO / Distlled: 0 %
Water Used: 7.250 G

Mash Water Adjustments
Gypsum: 10.0 g
Lactic Acid: 6.0 ml @ 88.000 %

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

Ferment at 68f for 2 weeks

8/22/19 normal 3V brewday. pitched 150mL of very compact yeast @ 67F
8/23/19 no bubbling. up to 68F
8/24/19 @8am slow steady bubbling. maybe a bigger pitch needed
8/25/19 strong bubbling
8/26/19 starting to slow but still strong bubbling
8/27/19 slow steady
8/28/19 ~3 sec
8/29/19 ~7 sec
8/30/19 ~12 sec
8/31/19 ~14 sec
9/1/19 ~18 sec
9/2/19 ~ 25 sec
9/4/19 no bubbling
9/8/19 dry hop #1 4oz
9/11/19 pulled sample
FG 1.022 which is high
tastes good
dry hop #2 2 oz
dropped cone before
9/14/19 cold crash
9/18/19 dropped cone and cleared racking arm

Grid Blonde 3V Conical v1_0

We all dream of opening a brewery. For fun, I’m making a run of brews that I would want as a part of my line-up. I want to experiment across the various ingredients especially different base malts, house yeasts and hop blends. For this run I’m using Imperial House A01 and the last of my left over NHC run ingredients.

Recipe Info
Recipe: grid blonde v1_0
Style: Blonde Ale 18A BJCP 2015
Author: Dennis Pike
Date: 07-06-2019

RecipeGuideline MinGuideline Max
OG1.0471.0381.054
FG1.0101.0081.013
Color3.93.06.0
ABV4.83.85.5
IBU25.015.028.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 16.55 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.17 G
Volume: 8.5 G
Temp: 149.0 F

Boil Info
Kettle Gravity: 1.040
Predicted Mash Run-off: 5.68 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
13.000 Lb79.0 %Pilsner (Weyermann)80.01.8
2.750 Lb17.0 %Wheat (DURST MALZ)84.03.6
0.800 Lb5.0 %Munich I (Weyermann)82.27.1

Hops

WeightNameAAUTimeUseIBUs
0.3 OzSimcoe14.160 minsBoil9.0
2.0 OzSimcoe14.115 minsAroma15.0

Yeast

AmountName
0.100 LHouse Imperial A01

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.40

CaMgNaClSoBicarbonate
Water7321302430
Mash753213018730
Sparge743213018530
Final1004284024940
Target7500000

Water Profile Name: carrboro
Target Profile Name: standard

Mash Water
Total Water Treated: 27.444 G
Percent RO / Distlled: 0 %
Water Used: 7.250 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: 5.500 G
Percent RO / Distlled: 0 %
Water Used: 5.500 G

Sparge Water Adjustments
Gypsum: 6.0 g

Notes

Ferment at 68f for 2 weeks

Brewday notes:

Normal 3V Conical brewday

Pitched 150mL of thick slurry from last beer. fingers crossed.

7-19-19 @8am slow bubbling ~8 sec
@5pm rippin’
7-20-19 strong steady bubbling
7-21-19 slow steady
7/22/19 ~ 7 sec
7/23/19 ~15 sec
7/24/19 no bubbling
8/2/19 pulled yeast for next beer and took sample
FG 1.010
tastes good. clean. a bit mirky. cold crash for 48 hours
8/4/18 racked to keg

HOPPY GOLDEN 3V CONICAL v1

Well, what is one to do with a whole metric crap ton of left over ingredients after a 7 beer NHC run? A total hodge podge high alcohol boozer of a hot mess of course!!!!!! I cleared out the grain bins and the freezer of all hops and what came out was drinkable! That said, don’t make this beer 🙂

Recipe Info
Recipe: hoppy golden v1
Style: American IPA 21A BJCP 2015
Date: 06-08-2019

RecipeGuideline MinGuideline Max
OG1.0751.0561.070
FG1.0161.0081.014
Color5.96.014.0
ABV7.65.57.5
IBU59.040.070.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 26.5 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 10.28 G
Volume: 12.4 G
Temp: 152.0 F

Boil Info
Kettle Gravity: 1.065
Predicted Mash Run-off: 7.9 G
Target Starting Boil Volume: 11.0 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.5 G

Fermentables

Weight% by WeightNameYieldSRM
8.500 Lb32.0 %Pilsen (Dingemans)81.01.6
6.500 Lb25.0 %Vienna Malt (Weyermann)79.03.4
6.000 Lb23.0 %2-row Pale Malt (Briess)80.53.0
5.500 Lb21.0 %Maris Otter (Crisp)82.03.0

Hops

WeightNameAAUTimeUseIBUs
1.0 OzNorthern Brewer (DE)9.460 minsBoil17.0
1.0 OzCentennial10.030 minsBoil14.0
1.0 OzCascade6.230 minsBoil8.0
2.0 OzCentennial10.010 minsBoil13.0
2.0 OzCascade6.210 minsBoil8.0
2.5 OzCentennial10.04.0 daysDry Hop0.0
2.5 OzCascade6.24.0 daysDry Hop0.0

Yeast

AmountName
1.000 unitHouse Imperial A01

Misc

AmountNameTimeUse
0.500 tspYeast Nutrient (Wyeast)15 minsBoil
1.000 tabletWhirlfloc Tablet10 minsBoil

Water
Predicted Mash Ph: 5.46

CaMgNaClSoBicarbonate
Water7321302430
Mash663213016430
Sparge743213018530
Final1155355128951
Target750002000

Mash Water
Total Water Treated: 39.747 G
Percent RO / Distlled: 0 %
Water Used: 10.500 G

Mash Water Adjustments
Gypsum: 10.0 g
Lactic Acid: 7.0 ml @ 88.000 %

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: 6.0 g

Notes

Ferment 2 weeks at 68f

7/1/19 made 1L starter w 2B cell pitch of imperial yeast A01 house
7/3/19 normal 3V + conical brewday. no issues.
pitched a decanted starter @ 1:30pm
@10pm steady slow bubbling
7/4/19 rippin’. bumped up to 68F
7/5/19 still rippin’
7/6/19 slow steady bubbling
7/7/19 no bubbling
7/9/19 ~4 sec
7/10/19 ~6 sec
7/11/19 ~8 sec
7/12/19 no bubbling
7/17/19 took sample before pulling yeast
FG – 1.012 !!! wow, ~8% ABV
definitely noting booze but not hot. nice esters
from yeast and nice bitterness & hop flavor
collected ~500mL of yeast
added 5oz of dry hops
7/21/19 cold crashed to 35F under CO2
7/27/19 dropped cone twice & racking arm cleared
finally pretty clear. racked to keg.
a little under 5 gallons so maybe 0.5 gallon more for dry hop beers
7/31/19 on draft

HEFEWEIZEN 3V 3_5

This beer won 2nd at NHC finals last year and took 1st in the first round this year as well as other years so I don’t feel any need to change up the recipe. It really is a stellar Hefe. Sadly it didn’t place in finals this year but the beer was excellent and scored well. That is just the nature of NHC finals. Its you and 35 other really, really good beers so you need a bit of luck which sadly I didn’t have this year.

Recipe Info
Recipe: hefeweizen 3v 3
Style: Weissbier 10A BJCP 2015
Date: 11-09-2017

RecipeGuideline MinGuideline Max
OG1.0501.0441.052
FG1.0111.0101.014
Color3.42.06.0
ABV5.14.35.6
IBU13.08.015.0

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 WeightNameYieldSRM
8.750 Lb60.0 %Wheat (DURST MALZ)84.01.8
5.750 Lb40.0 %Pilsner (DURST MALZ)81.51.8

Hops

WeightNameAAUTimeUseIBUs
0.9 OzHallertau Mittelfrüh2.590 minsBoil6.0
1.0 OzHallertau Mittelfrüh2.560 minsBoil7.0

Yeast

AmountName
1.000 unitHefeweizen Ale White Labs WLP300

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
0.500 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.63

CaMgNaClSoBicarbonate
Water7321302430
Mash733211482430
Sparge793211572430
Final1195332383847
Target7500000

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.

speise -> 3gallons @ 3.25 volumes = 1.6 qt of speise
i pull 2 x 0.8qt of speise and sterlize @ 15psi in pressure cooker for 15 mins

Brewday notes:

5/12/19 made a 0.3L starter with 30g of DME and one pouch of WLP300
5/14/19 made two minor errors but overall a normal 3V brewday
+forgot to add CC and lactic acid at mash but added it in a bit later
+timing was off on one of my mash steps
pitched @ 2pm EST
5/15/19 @9am kreusen has formed and slow steady bubbling
5/16/19 enormous 3″ kreusen and very strong bubbling
5/17/19 still big kreusen, slow steady bubbling
5/18/19 kreusen dropping, ~2 sec bubbling
5/20/19 ~5 sec bubbling
5/28/19 bottled with speise
FG 1.010
tastes young but no off flavor. solid ester, strong phenolics but good.

VIENNA 3V CONICAL 1_2

Of the 5 beers I submitted for NHC 2019 first round, two made it to the finals. Not too shabby. My goal has always been to get ANY beer to the finals cause, well, NHC first round is as competitive as any competition out there not to mention the finals. The Vienna finished 3rd out of 30+ entries and the score sheets were sadly the usual unhelpful very thin comments with no indication on how to make the beer better 🙁 Which is why I think I’ll be taking a break from competition next year. I have done really well in competitions including a first and a second in NHC finals so I don’t feel like I need any validation that I’m making good beer and the feedback i’m getting is not worth the effort. Or maybe I’m a bit burnt out and just need a break 🙂

Same recipe as last time but my weyerman order got a bit mixed up and I only got 1 lb of caraamber so i substitued caramunich I for the other 0.8 lb. Bummer.

Recipe Info
Recipe: vienna 3v conical 1
Style: Vienna Lager 7A BJCP 2015
Date: 01-03-2018

RecipeGuideline MinGuideline Max
OG1.0521.0481.055
FG1.0111.0101.014
Color14.59.015.0
ABV5.34.75.5
IBU34.018.030.0

Brewery Info
Efficiency: 72 %
Attenuation: 78 %

Mash Info
Weight: 17.78 Lbs
Thickness: 1.25 Qt per Lb
Deadspace: 2.0 G
Strikewater: 7.56 G
Volume: 8.98 G
Temp: 150.0 F

Boil Info
Kettle Gravity: 1.044
Predicted Mash Run-off: 5.96 G
Target Starting Boil Volume: 10.5 G
Boil Duration: 60 min
Evaporation Rate: 1.5 G per Hour
Final Boil Volume: 9.0 G

Fermentables

Weight% by WeightNameYieldSRM
7.200 Lb40.0 %Pilsner (Weyermann)80.01.8
6.750 Lb38.0 %Vienna Malt (Weyermann)79.03.4
1.800 Lb10.0 %Munich II (Weyermann)82.28.5
1.800 Lb10.0 %Caraamber/Biscuit (Weyermann)80.136.0
0.230 Lb1.0 %Midnight Wheat Malt0.0550.0

Hops

WeightNameAAUTimeUseIBUs
0.85 OzMagnum14.160 minsBoil27.0
1.5 OzHallertau Mittelfrüh4.215 minsBoil7.0

Yeast

AmountName
0.500 LGerman Lager White Labs WLP830

Misc

AmountNameTimeUse
1.000 tabletWhirlfloc Tablet15 minsBoil
1.000 tspYeast Nutrient (Wyeast)10 minsBoil

Water
Predicted Mash Ph: 5.42

CaMgNaClSoBicarbonate
Water7321302430
Mash61321759330
Sparge59321896930
Final10153513513850
Target7500000

Mash Water
Total Water Treated: 32.176 G
Percent RO / Distlled: 0 %
Water Used: 8.500 G

Mash Water Adjustments
Gypsum: 4.0 g
Calcium Chloride: 3.0 g
Lactic Acid: 2.0 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: 2.0 g
Calcium Chloride: 3.0 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

Brewday Notes:

3 vessel electric HERMS system and fermenting in 7G conical.

4/21/19 1L 100g DME starter + 4 pouches of WLP830
4/23/19 normal 3V brewday. no issues. #s all looked good. pitched 1L starter @ 1:30 pm EST. @ 48F. only concern is starter was dark brown which i have seen a couple times from white labs pitches. time to try a new yeast company, 2 of the 4 pouches were noticeably darker and the starter even after fermenting out was still very dark. starter smelled a hair boozy but maybe my imagination. only 3 months old which really is that bad from my HBS. fingers crossed
@10pm bumped to 49F
4/24/19 @ 8am up to 50F no bubbling
@noon no bubbling
@10pm slow steady bubbling -> longer lag time than normal
4/25-29/19 slow steady bubbling
4/30/19 bubble every ~5 sec
5/3/19 ~10sec
5/7/19 raised to 60F for Diacetyl Rest
5/14/19 lowered to 50 then 40F for cold crash
5/15/19 lowered to 35F for cold crash
5/20/19 racked to lagering keg
FG 1.014
nice malt character. hops seem about right. promising. no technical issues.
6/4/19 gelatined beer and put on 30psi overnight to force carb
6/5/19 moved to 14psi @ 38F for carb. of on calculator but seems to be about 2.5 volumes.