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

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


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


Amount Name
1.000 unit Hefeweizen Ale White Labs WLP300


Amount Name Time Use
1.000 tablet Whirlfloc Tablet 15 mins Boil
0.500 tsp Yeast Nutrient (Wyeast) 10 mins Boil

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
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.

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