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.