Up to number 11 of 12 for skirmish in the triad.  So close.  So close!!!  After all the experiments I did for Hefeweizen that led to me being on Basic Brewing Radio I was super excited to brew a great Hefeweizen for NHC last year.  Of course that all fell apart went my wort got scorched badly and the beer ended up being a dreaded dumper.  So, I was super excited to have another go at a Hefeweizen.

Recipe Info

Recipe: hefeweizen ebiab 1
Style: Weissbier 10A BJCP 2015
Date: 09-13-2016

	Recipe	Guideline Min	Guideline Max
OG	1.051	1.044	1.052
FG	1.010	1.010	1.014
Color	3.9	2.0	6.0
ABV	5.4	4.3	5.6
IBU	12.0	8.0	15.0

Brewery Info

Efficiency: 72 %
Attenuation: 80 %

Mash Info

Weight: 12.0 Lbs
Thickness: 2.1 Qt per Lb
Deadspace: 2.5 G
Strikewater: 8.8 G
Volume: 9.76 G
Temp: 113.0 F

Boil Info

Kettle Gravity: 1.043
Predicted Mash Run-off: 7.72 G
Target Starting Boil Volume: 7.75 G
Boil Duration: 60 min
Evaporation Rate: 1.25 G per Hour
Final Boil Volume: 6.5 G

Fermentables

Weight	% by Weight	Name	Yield	SRM
6.500 Lb	54.0 %	Wheat Malt; White (Rahr)	88.0	2.8
5.500 Lb	46.0 %	Pilsen (BestMälz)	78.3	1.5

Hops

Weight	Name	AAU	Time	Use	IBUs
1.25 Oz	Hallertau Mittelfrüh	3.0	60 mins	Boil	12.0

Yeast

Amount	Name
1.000 unit	Hefeweizen Ale White Labs WLP300

Misc

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

Water

Predicted Mash Ph: 5.59

	Ca	Mg	Na	Cl	So	Bicarbonate
Water	7	3	21	11	24	46
Mash	64	3	21	112	24	46
Sparge	0	0	0	0	0	0
Final	87	4	28	152	32	63
Target	75	0	0	0	0	0

Mash Water

Total Water Treated: 8.800 G
Percent RO / Distlled: 0 %
Water Used: 8.800 G

Mash Water Adjustments

Calcium Chloride: 7.0 g
Lactic Acid: 6.0 ml @ 88.000 % (add after ferulic acid rest)

Sparge Water

Leftover Mash Water Used: Yes
Total Water Treated: 0.000 G
Percent RO / Distlled: 0 %
Water Used: 0.000 G

Sparge Water Adjustments

Notes

113f fertility acid rest 15 mins
126f 10 mins
146f 20 mins
158f 20 mins
168f 10 mins

Half standard pitch rate

Pitch at 62f and raise to 64f over 24 hours and hold for 1 week then room temp for 1 week

Carb to 3.25 volumes.

9/17/16 mode 0.5L starter w/ 48g DME w/ WLP300
9/19/16 normal brewday.  very small char on element but wort tastes fine.  will have to watch.  i only pitched half the starter.
9/20/16 thin kreusen and steady bubbling.  started at 61F and raised to 64F over 24 hrs.
9/21/16 bubbling starting to slow but still big kreusen.
9/22/16 ~6 sec
9/23/16 looks done.  kreusen dropped.
9/26/16 moved to closet in 72F room
10/13/16 bottled.  3.25 gallons @ 75F.  3.25 volumes.  121 grams of table sugar.  FG 1.013 pH 4.29
OK.  clean.  not charred!  more peppery/spicy and banana is more subdued.  we’ll see what bottle conditioning does.  a bit of a green edge and some slight alcohol notes.

after bottle conditioning this beer really became good.  the banana came out more with bottle conditioning and the high carb really works nicely to bring it all together.  the skirmish in the triad judges seem to agree.  1 place and a 39 with really glowing comments from the judges.  feels good to have this beer do well after all the issues i had with my nhc version last year.