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

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


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


1.000 unitHefeweizen Ale White Labs WLP300


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

Predicted Mash Ph: 5.63


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.

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.

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