Brew Day: Schnappy Hefeweizen-February 6, 2010

Brewday: Schnappy Hefeweizen - February 6, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	12.00	Total volume[ltr (gal)]:	15.56	Losses [ltr (gal)]:	3.56
Original Gravity[SG]:	1.056	Colour [SRM(EBC)]:	3.41(6.71)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	10.00

Preboil Values:

Mash water volume [ltr (gal)]:	11.45 (3.03)	Mash tun volume [ltr (gal)]:	18.08 (4.78)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	18.00 (4.76)	@ mash out temp.	18.43 (4.87)	Preboil gravity [SG]:	1.045

Postboil Values:

Evapouration [ltr (gal)]:	4.00 (1.06)	Evapouration Rate [ltr (gal)/hr]:	4.00 (1.06)	Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	15.56 (4.11)	@ boiling temp.	16.20 (4.28)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.056	mash items only	1.056

Style: 15A. Weizen/Weissbier

Description:

This begins as a clone of DrinkYourWheaties Hefeweizen.
For this brew I'll be aiming at 10L with a monstrous starter. The idea here is to test to see if the size of the starter makes any difference. After seeing zwickle's starters (AHB), which are simply gigantic, I believe it's possible that I may be pitching not enough, and for this reason not getting the yeast driven characteristics I want.
The second thing I'll be trying is for a simple mash schedule - straight infusion @ 67 degrees. I'm worried that the low temperature steps were damaging my head retention.

Estimated Original Gravity[SG]: 1.056	Estimated Final Gravity[SG]: 1.015	Alcohol By Volume[%]: 5.50
Bitterness [IBU]: 10.00	Colour [SRM(EBC)]: 3.41 (6.71)
Balance: 0.355	BU:GU ratio: 0.178

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Sacchrification	infusion	67.00 (152.60)	60
Thick Decoction 1/3	decoction	67.00 (152.60)	10
Heat Decoction	direct	70.00 (158.00)	10
Heat Decoction	direct	100.00 (212.00)	30

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Pilsner Pale Malt (Barrett Burston)	1.023	40.13%	1555.55 (3.43)	40.74%
Wheat Malt (Barrett Burston)	1.034	59.87%	2262.63 (4.99)	59.26%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Hallertau Hersbrucker	2.30%	10.00	100.00%	40.34 (1.42)	30.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Bavarian Wheat - Wyeast 3638	low	73.00%	18.00 (64.40)	24.00 (75.20)	10% ABV

Estimated required yeast cells (billion):

126.46

Dried yeast (gm):	6.73

No of liquid yeast(Wyeast/Whitelabs) packs:	1.35	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	179.37	(Assumes 25% trub and 94% viability)
One day settling	89.69	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	46.84	(Assumes 25% trub and 80% viability)

Note yeast viability reduces greatly over time as demonstrated in the table below.

Age	Viability	Age	Viability
1 week	80%	2 weeks	70%
3 weeks	60%	4 weeks	50%
5 weeks	40%	6 weeks	25%
7 weeks	15%	8 weeks or older	less than 10%

Viability deterioration varies greatly between different yeast strains. You should consider doing a yeast starter for any yeast older than 2 weeks to ensure yeast viability prior to pitching.

Liquor to grist ratio [ltr/kg]:

Saccrification rest - 3.00 to 4.00 [ltr/kg] is recommended.

A lower liquor to grist ratio will produce a less fermentable wort (with more complex sugars) while a higher liquor to grist ratio can result in a more fermentable wort.

Both extremes will require a longer rest time ( up to 90 minutes )

Protein rest - less then 2.50 [ltr/kg] is recommended.

Mash Schedule

Name	Method	Step temp [C (F)]	Step time [minutes]	Addition amount [ltr (gal)]	Addition temp [C (F)]	Liquor/grist ratio [ltr/kg]
Sacchrification	Infusion	67.00 (152.60)	60	11.45 (3.03)	73.29 (163.92)	3.00
Thick Decoction 1/3	Decoction	67.00 (152.60)	10	0.00 (0.00)	100.00 (212.00)	3.00
Heat Decoction	Direct	70.00 (158.00)	10
Heat Decoction	Direct	100.00 (212.00)	30

Mash Details

Mash water required [ltr (gal)]:	11.45 (3.03)	Mash tun volume required [ltr (gal)]:	18.08 (4.78)
Grain Weight [gms (lbs)]:	3818.18 (8.42)	Mash gravity @ 100% conversion [SG]:	1.055

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	82.35 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	4.06	9.00	62.97	75.11
2	9.00	9.00	26.45	31.55
Combined	13.06	18.00	44.71	53.33

Assumed constants:

The following are assumed in calculations below and will eventually be able to be set.

Absorption [l/kg]:	1.3	Grain displacement [l/kg]:	0.67