Category Archives: hefeweizen 3v 3_2

Hefeweizen 3V 3_2

Beer #4 for NHC 2018.  This beer is my first decoction and I did a dry run a few months back to work the kinks out.  It went really well and the beer turned out awesome so I didn’t change anything for this run.  It went well again and took 1st place in the first round of NHC in Tampa.  Many years of trying to get a Hefe to finals and I finally got it done!!!  Really cool.  My only issue is that the beer cleared a bit too fast.  The only change I could make would be to drop the whirlfloc so I think I’ll try that for the finals.  Hmmmmm…..need to to think on that.
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.

2-12-18 0.3L 30g DME starter @ 8am .  forgot yeast nutrient 🙁
2-13-18 brew day went well.
mashed in @ 106 and then immediately started to raise to 112F (set HLT to 122F and once to 108F lowered HLT to 117F) and started 10min timer once I hit 111F.
then set HLT to 136F and got MLT up to 122F then turned HLT down to 131F and started timer for 10mins when MLT hit 125F.  once up to 126F i put in calcium chloride and lactic acid. (low pH inhibits ferulic acid production – or so i’ve read 🙂
set HLT to 159F till MLT got to 145F then set it to 154F.  after 5 mins I started the decoction.  MLT is 7.25G so 1/3rd is about 2.4G of thick decoction.  i scooped out till MLT was down to 4.85ish G.
I set the induction cooker (where i do decoction) to the highest setting (10) to get it to 158F while constantly stirring then set it to the lowest setting (1).
after 20min i set induction cooker to highest setting to get it to a boil.  this took a while but once to a full boil i let that go for 10 mins while stirring the whole time.  I overshot b/c i did not turn dow the setting fast enough and the bottom got really hot.
i dumped the decoction back in all at once which was stupid!  you are supposed to do it slowly over a 10 min period.  so my mash temp jumped up too high and i overshot to 164F.  thankfully the iodine test was negative so I did fully convert.
I was a hair low on gravity so I boiled and extra 5 mins.
cooling was fine.
i collected 2 x 800mL speisse sample in quart mason jars before pulling off 4G to the carboy.
i pitched the full starter that was in the fridge set to 57F
i pressure cooked the speisse @15psi for 15mins and put in the fridge after it cooled down.
easy, right 🙂
2-13-18 pitched @ 2pm
2-14-18 @7am no bubbling
@10am nice kreusen and steady bubbling
2-15-18 2″ kreusen and strong bubbling
2-16-18 started to slow
2-17-18 slow steady bubbling.  still big fluffy kreusen.
2-28-18 bottling day
racked 3 gallons to bottling bucket.  28 bottles filled.
last bottle i had to tilt the bucket.
FG 1.012
tastes fantastic.
this beer turned out really really well.  awesome spicy phenolic note blended with nice (but not overwhelming) banana character.  huge fluffy white head.  only issue is that it was pretty darn clear after just 2 weeks in the fridge.  weird problem to have 🙂