NHC run beer number 6 – last one. And….well…..sometimes things don’t go the way you want 🙂 The ironic thing is this is the beer I had done the most test batches of. I had done many experiments. And with the last time I did this beer I only had one issue – it cleared too quickly. So, I decided to not use whirlfloc and use a trick i’ve used before – add a tablespoon of flour to the boil to add a long lasting starch haze. Seemed like a good idea, but after finishing the day out and feeling good I pulled one last sample to take my final pH and gravity reading. Everything looked good and then i tasted it and it was like licking an ashtray. My stomach dropped. I empty my kettle and I could see the element was covered in balls of flour that were completely and totally charred like little briquettes. It was my first time using the flour trick in an electric kettle and clearly that was a really bad idea. Well, i guess live and learn. It is still fermenting as I write this but my heart tells me it is 99% chance of going down the drain.
BrewDesign
Recipe Info
Beer Name: hefeweizen_ebiab_2
Style: Weissbier
Style
Original Gravity: 1.052
Final Gravity: 1.012
Color: 3.8
Alcohol: 5.3 %
Bitterness: 13.1 IBUs
Brewery
Efficiency: 70
Attenuation: 77
Mash
Mash Fermentable Weight: 12 Pounds
Mash Thickness: 2.0 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 8 Gallons
Mash Volume: 8.96 Gallons
Strike Water Temp: 119 F
Mash Temp: 113 F
Boil
Kettle Gravity (start of boil): 1.043
Predicted Mash Run-off Volume: 6.92
Target Starting Boil Volume: 7.25
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 6
Fermentables
| Weight (Lbs) | % by Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 5.5 | 45.8 | Best Malz Pilsner | 80.0 | 1.8 |
| 6.5 | 54.2 | Canada Malting White Wheat | 82.0 | 2.0 |
Hops
| Weight (ozs) | Name | AAU | Time (mins) | Use | IBUs / Addition |
|---|---|---|---|---|---|
| 1 | Tettnang Pellets | 3.9 | 60 | Boil | 13.1 |
Yeast and Friends
| Amount (Milliters) | Name |
|---|---|
| 1 pouch | Wyeast Labs 3068 Weihenstephan Weizen |
Misc
| Amount | Name | Time |
|---|---|---|
| 1/2 tsp | Yeast Nutrient (Wyeast) | 10 |
| 1 tablespoon | flour | 10 |
Notes
126 protein rest 10 mins
146F 20 mins
158F 20 mins
168F 10 mins
Pitch @ 64F and hold for 1 week then raise to 68F for 1 week
Bottle Carbonation target 3.25 volumes
Salt and Acid adjustments:
Mash Salts:
Calcium Chloride: 7.0 gram
Mash Acid:
Lactic Acid: 4.0 ml @ 88 %
Predicted Mash pH of: 5.48
Mash Ions (ppm):
Ca: 70.0 Mg: 3.0 Na: 21.0 Cl: 122.5 So: 24.0
Boil Ions (ppm):
Ca: 70.0 Mg: 3.0 Na: 21.0 Cl: 122.5 So: 24.0
Liquid Yeast Pitch – Stirplate Starter
First Starter
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 49 grams
Starter Size: 0.5 liters
ONLY PITCH 60% or 300 mL
1-30-16 made 0.6L starter w/ 50g of wheat DME
2-1-16 normal brew day but it appears that the flour i added scorched on the element and the wort has a burnt / ashtray flavor. not promising at all and likely going down the drain.
2-2-16 1″ kreusen and fermetning strongly
that night i realized i had set the fermenter at 68F instead of the 64F I intended. wow! this beer is destined for failure on many, many levels! duh!!!!!!!
2-6-16 no more bubbling
2-17-16 pulled sample. FG 1.016 pH 4.29. very smokey, ashy and super gross 🙁 it’s been a while since i’ve dumped a beer. tears. many tears.