Hugh Hefe Brew Day 7-18-09 (Saturday)

Planning to do a brewcast starting at 10am eastern!

http://www.livestream.com/brewbeastv21





Water profile:

Ca=250 SO4=244 Mg=23 Na=60 Cl=106 HCO3=270

Mash Water Additions:

MgSO4=3.5 grams CaCO3=7 grams NaCl=2.6 grams CaCl2=.05 grams CaSO4=4.16 grams
BUFFER 5.2

Sparge water Additions:

MgSO4=5.3 grams CaCO3=11.4 grams NaCl=4.3 grams CaCl2=.07 grams CaSO4=6.76 grams


A ProMash Brewing Session Report
--------------------------------
Recipe: Hugh Heffe

BJCP Style and Style Guidelines
-------------------------------

15-A German Wheat and Rye Beer, Weizen/Weissbier

Min OG: 1.044 Max OG: 1.052
Min IBU: 8 Max IBU: 15
Min Clr: 2 Max Clr: 8 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
Total Grain (Lbs): 8.05
Anticipated OG: 1.045 Plato: 11.15
Anticipated SRM: 2.9
Anticipated IBU: 10.3
Brewhouse Efficiency: 82 %
Wort Boil Time: 100 Minutes

Actual OG: 1.045 Plato: 11.15
Actual FG: 1.012 Plato: 3.07

Alc by Weight: 3.37 by Volume: 4.32 From Measured Gravities.
ADF: 72.5 RDF 60.3 Apparent & Real Degree of Fermentation.

Actual Mash System Efficiency: 82 %
Anticipated Points From Mash: 44.84
Actual Points From Mash: 44.84


Pre-Boil Amounts
----------------

Evaporation Rate: 1.50 Gallons Per Hour

Raw Pre-Boil Amounts - only targeted volume/gravity and evaporation
rate taken into account:

Pre-Boil Wort Size: 8.00 Gal
Pre-Boil Gravity: 1.031 SG 7.76 Plato

With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Water Needed Pre-Boil Wort Size: 8.06 Gal
Water Needed Pre-Boil Gravity: 1.031 SG 7.70 Plato


Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used: Morey
Hop IBU Formula Used: Rager


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
60.6 4.88 lbs. Wheat Malt Belgium 1.038 2
27.3 2.20 lbs. Pilsener Belgium 1.037 2
12.1 0.98 lbs. Pale Malt(6-row) Rahr America 1.035 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.45 oz. Mt. Hood Whole 5.10 10.3 100 min.


Yeast
-----

White Labs WLP300 Hefeweizen Ale


Mash Schedule
-------------

Mash Name:

Total Grain Lbs: 8.05
Total Water Qts: 16.10 - Before Additional Infusions
Total Water Gal: 4.03 - Before Additional Infusions

Tun Thermal Mass: 0.00
Grain Temp: 65 F


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
Sacc. Rest 5 50 152 152 Infuse 160 16.10 2.00
Mashout 20 5 168 168 Direct --- ------- ----


Total Water Qts: 16.10 - After Additional Infusions
Total Water Gal: 4.03 - After Additional Infusions
Total Mash Volume Gal: 4.67 - After Additional Infusions

All temperature measurements are degrees Fahrenheit.
All infusion amounts are in Quarts.
All infusion ratios are Quarts/Lbs.


Water Needed For Brewing Session
--------------------------------

Sparge Amount: 6.50 Sparge Deadspace: 0.00 Total Into Mash: 6.50

Total Grain Lbs: 8.05 Qts Per Lbs: 2.00 Total From Mash: 3.06
Mash Gallons: 4.03
Grain Absorption: 0.97

Amount Lost in Lauter Tun Deadspace,
Grant and Misc. to Kettle: 1.50

Top Up Water Added to Kettle: 0.00
Amount into Kettle: 8.06

Boil Time (min): 100.00 Evaporation Rate: 1.50
Amount after Boil: 5.56

Left in Kettle Deadspace: 0.30
Left in Hopback: 0.00
Left in Counterflow Chiller: 0.00
Left in Other Equipment / Other Absorption: 0.00

Amount to Chillers: 5.26
Amount After Cooling (4 perc.): 5.05



Grain absorption rate is: 0.12 (Gallons Per Lbs)

Evaporation rate is Gallons Per Hour

This formulation will yield 5.05 gallons of fermentable wort.

You will need 10.52 gallons of water for the complete brewing session.


Efficiency Specifics
--------------------
Recipe Efficiency Setting: 82 %


With sparge water, mash water, additional infusions, vessel losses, top-up
water and evaporation rate recorded in the Water Needed Calculator:

Target Volume (Gal): 8.06
Estimated OG: 1.031 Plato: 7.70


Raw Pre-Boil Targets - only targeted volume/gravity and evaporation
rate taken into account:

Target Volume (Gal): 8.00
Estimated OG: 1.031 Plato: 7.76


Post-Boil Targets:

Target Volume (Gal): 5.50
Estimated OG: 1.045 Plato: 11.15


Recorded Actuals - Measurement Taken In Kettle:

Recorded Volume (Gal): 5.50
Recorded OG: 1.045 Plato: 11.15


At 100 percent extraction from the maximum mash potential:

Total Points: 54.68
Points From Mash: 54.68
Points From Extract/Sugar: 0.00


With the recipe efficiency setting, you should have achieved:

Total Points: 44.84
Points From Mash: 44.84
Points From Extract/Sugar: 0.00


Actuals achieved were:

Actual Points From Mash: 44.84
Actual Mash System Efficiency: 82


Fermentation Specifics
----------------------

Pitched From: Starter
Amount Pitched: 10 mL
Lag Time: 24.00 hours

Primary Fermenter: Plastic
Primary Type: Closed
Days In Primary: 14
Primary Temperature: 68 degrees F



Bottling/Kegging Specifics
--------------------------

Bottling Date: Thursday April 30, 2009
Desired Carbonation Level: 2.60 Volumes CO2
Fermentation Temperature: 68 F

Amount Kegged: 5.00 Gallons
Days Conditioned: 14
Carbonation Method: Forced
Carbonation Temperature: 38 F
Pressure Used: 12.30 Psi


Inventory Analysis
------------------

Grain/Malt/Extract/Sugar Origin Recipe Lbs Lbs In Stock Lbs Needed
--------------------------------------------------------------------------------------

Wheat Malt Belgium 4.88 5.00 0.00
Pilsener Belgium 2.20 6.75 0.00
Pale Malt(6-row) Rahr America 0.98 1.00 0.00


Hop Origin Recipe Oz Oz In Stock Oz Needed
------------------------------------------------------------------------------------
Mt. Hood - Whole USA 0.45 2.00 0.00


Extras Recipe In Stock Needed
-------------------------------------------------------



Yeast Recipe In Stock Needed
-------------------------------------------------------
Hefeweizen Ale 1.00 1.00 0.00
(White Labs WLP300)

Great name, I can't believe I haven't heard that one before.

Very nice, that is a whole lot of details there. I was wondering why you have the Ca so high though? What are you trying to bring out of the beer? Does this beer benefit from the hardness being up there?

humann_brewing said:

Very nice, that is a whole lot of details there. I was wondering why you have the Ca so high though? What are you trying to bring out of the beer? Does this beer benefit from the hardness being up there?

Click to expand...

This is a Dortmund water profile... Mosher I think. I am just trying to bring out the malt more, keep the hops back. I wish there was a "Hefe" water profile, but there isnt. I used a pale ale profile for my SNPA, this I am just trying a Dortmund to keep the hops back where they belong so that I can taste the malt and the yeast characteristics.

The Pol said:

This is a Dortmund water profile... Mosher I think. I am just trying to bring out the malt more, keep the hops back. I wish there was a "Hefe" water profile, but there isnt. I used a pale ale profile for my SNPA, this I am just trying a Dortmund to keep the hops back where they belong so that I can taste the malt and the yeast characteristics.

Click to expand...

hmm.... I don't know why that profile would have more sulfate than cloride if it was trying to enhance the malt. Typically a CL to SO4 ratio like yours would lead to enhancing the bitterness, you would need to reverse those number to enhance the malt.

I see what you mean, the profile for Dortmund germany in beersmith has the following description:

Hard water for strong, well hopped amber lagers. Enhances malty flavor of beer.

It also has numbers close to the same range as yours.

humann_brewing said:

hmm.... I don't know why that profile would have more sulfate than cloride if it was trying to enhance the malt. Typically a CL to SO4 ratio like yours would lead to enhancing the bitterness, you would need to reverse those number to enhance the malt.

I see what you mean, the profile for Dortmund germany in beersmith has the following description:

Hard water for strong, well hopped amber lagers. Enhances malty flavor of beer.

It also has numbers close to the same range as yours.

Click to expand...

Yeah, I mean I am sort of new to building my water, so I am winging it. I mean, I used to use half distilled and half spring water so there was no science to it.

I did notice a difference in the hop perception when I used Moshers ideal pale ale profile. We will see how this works out!

Well, family is in town for the new baby and they arent leaving til Saturday morning. I will begin my brewcast at 12NOON this coming Saturday, the 18th.

I will have to tune in for this! I will be kegging my Hefe tomorrow.

My system is nearly complete, Pol... Just have to install the stir motor and run my 240v line to the garage

brrman said:

I will have to tune in for this! I will be kegging my Hefe tomorrow.

My system is nearly complete, Pol... Just have to install the stir motor and run my 240v line to the garage

Click to expand...

Sweet, I want to see yours run too!

Well, update again, I will be mashing in around 10AM today... that is the plan.

Water salts are measured, HLT is almost up to temp, hops are measured and the grain is getting crushed here in about 15 minutes.

OKAY it is live now at this channel....

Livestream - BrewBeastv2.1

Problems plagued me this morning with LiveStream

It doesn't seem to be working!

Well, I ran the brew cast for a couple hours, only two visitors... so I shut it down.

The sparge is about complete and the boil will begin.

First wort read 1.053 on the refractometer... I will post details here when the brew is done.

My no chill Hugh Heffe is about to boil... so far, so smooth.

No step mash, recirculated the HERMS at about 2-3qts/min and everything went fine.

61% of the bill was pale wheat
The BC crush on the wheat looked GREAT, all of the kernels were crushed into several bits.

Sparge is winding up, took about 40 mins.

Pre-boil wort is 8.3 BRIX, making that 1.031 at 8.12 gallons, which is 82% eff.

I was somewhat worried about eff. being the same 82% that I generally achieve simply because I hear that wheat, bing a small kernel, will not crush as well. My BC gap is 1.036 and it crushed the hell outta the wheat malt at about 200RPM.

Mt Hood hops are in, the boil is set at 70% on the 5500W RIPP element, 100 minutes from now it will go to the no chill/fermentor container.

damn - I think I missed the broadcast??

brrman said:

damn - I think I missed the broadcast??

Click to expand...

Only like 2 ppl showed in the first couple hours, so I shut it down, not really worth it.

Whirflock was dropped, 1qt was taken off for the WLP300 starter and it is draining to the HDPE fermentor.

Looks like about 11.9 Brix, 1.046 for the OG, 82% eff.

4.5 hours start to finish. I just need to soak the BK

The WLP300 starter has about 1.5" of krausen on it, so it is ready to rock. Fermentor is down to 73F after about 17 hours of cooling.

FWIW an ATC refractometer is by far one if the MOST useful tools you can buy for brewing.

The ability to take gravity readings at ANY point in the process, with no cooling and only using 3 drops of wort, is invaluable. I mean, during the boil I could take boiling samples from the kettle and check my gravity at that moment.

Hey POL, the No-chill method sounds interesting. Are you moving your wort to that vessel right after flame-out? What sort of vessel is it?

Search and you shall find....

The Pol: I drain the wort directly from the BK to the HDPE container at about 190F (10 minutes after the end of the boil) then seal it with the lid on.

I let it sit at 65F ambient for 24 hours

I then pitch my starter, made from wort from the actual beer I am making

No campden

No DMS

No Botulism

Works great

Lasts a long time

What is the point in using campden, or getting at all concerned with a 24 hour chill? I mean, some of my ferments in the past didnt start for up to 72 hours! And that wort was cooled in the open, transferred cool and placed in a container that was not sanitized with boiling hot wort. Eww, can you imagine the opportunity for infection in NORMAL chilling and brewing practices? No chill sounds MUCH more sanitary to me.

Click to expand...

Yes HDPE is a great option for fermenting. It is cheap at $15 per 6 gallon container. They are indestructible (+210F and flexible to handle vaccuum) Built in carrying handle for safety. Easy to clean with a simple OxiClean soak.

I love them, there arent many affordable fermentors that you can sanitize with heat.

Hawgbranch said:

Hey POL, the No-chill method sounds interesting. Are you moving your wort to that vessel right after flame-out? What sort of vessel is it?

Click to expand...

Your inbox is full

All taken care of. Sorry.

Just about 10 hours in... the WLP300 is rocking out. Every hour the blow off is bubbling faster than it was the hour prior, it is really cranking. I love this stuff.

Here we are a little over 12 hours in...

http://s168.photobucket.com/albums/u189/PolTavern/?action=view&current=P1020866.flv

It is official, we have foam in the blow off!

I am glad that the WLP300 is finally getting a chance to make some beer. Congrats on the smooth brew session. You are one lucky person getting to brew so soon after the baby arrived. I did not have a chance to brew for a couple of months after my little one was born.

Ed

Brewmasters Warehouse said:

I am glad that the WLP300 is finally getting a chance to make some beer. Congrats on the smooth brew session. You are one lucky person getting to brew so soon after the baby arrived. I did not have a chance to brew for a couple of months after my little one was born.

Ed

Click to expand...

My wife insists that I brew... she doesnt want me making the baby cry anyway!

The smell of bananas is eminating from the fermentation cooler, sitting pretty at 70F. I love me some WLP300, thanks for holding on to that for me Ed, I appreciate it!

I just finished kegging my Hefe also using WLP300... smells fantastic, though still a little young on the tongue at 12 days old.

Is this a no chill, Rob?

brrman said:

I just finished kegging my Hefe also using WLP300... smells fantastic, though still a little young on the tongue at 12 days old.

Is this a no chill, Rob?

Click to expand...

Yes, no chill Hefe. It is going bananas! PUN intended. I love WLP300, it is my favorite yeast to watch. Just bottled from the keg today too for the first time, went pretty well!

My garage smells like BANANAS! MM, I cant wait. Next up is a no chill Oktoberfest.

Well, this thing blew off for 12 straight hours... now, it is just trickling along. The blow off added about a quart of fluid to the sanitizer filled jug.

Today the OG is 6.9 Brix, 1.016, still bubbling, but I was curious as to where it was at. Having a refractometer for this sort of thing is really pretty nice. Although, my taste test was limited to a few drops, but they tasted yummy!

6.5 Brix today... getting close. 1.014 and I am shooting for about 1.011-1.012 or 6.2 Brix

Where are you getting your number conversion? If you are using a refractometer and it is off because of the alcohol, then I might be able to understand. Otherwise though, I am looking at your plato/brix reading compared to your SG and I keep scratching my head.

Please do explain.

Matt Up North said:

Where are you getting your number conversion? If you are using a refractometer and it is off because of the alcohol, then I might be able to understand. Otherwise though, I am looking at your plato/brix reading compared to your SG and I keep scratching my head.

Please do explain.

Click to expand...

I use ProMash...

When you record your OG in the brewing session it keeps this Brix value.

When you are checking the gravity of the fermented wort, it looks at your OG so that it can compensate for the alc. in the fermented wort.

ProMash keeps all of this information, so that you can use your refractometer to determine your FG, because it takes youor Brix reading and compensates for the alc. content.

People can say what they want about ProMash, but I love the tools that it has and how they are all linked together and how it transfers values from one brew application to another automatically.

Down to 6.4 Brix, maybe a little less, but I will say 6.4, giving it a SG of 1.013 currently.

Leaving for several days, when I return it should be at its FG.