Brewday: February 6, 2010 - Aver Hefeweizen
Summary
| Volume to fermenter[ltr (gal)]: | 12.00 | Original Gravity[SG]: | 1.056 |
|---|---|---|---|
| Mash Efficiency [%]: | 75.00% | Bitterness[IBU]: | 10.00 |
| Colour [SRM(EBC)]: | 3.41(6.71) |
Mash
| Mash water volume [ltr (gal)]: | 11.45 (3.03) | Mash tun volume required[ltr (gal)]: | 18.08 (4.78) |
|---|---|---|---|
| Total Mash Grain Weight [gms (lbs)]: | 3818.18 (8.42) |
Grains:
| Type | Weight [gms (lbs)] | Actual Weight |
|---|---|---|
| Pilsner Pale Malt (Barrett Burston) | 1555.55 (3.43) | |
| Wheat Malt (Barrett Burston) | 2262.63 (4.99) | |
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 gravity @ 100% conversion [SG]: | 1.055 |
|---|
Test ph
Observed ph:pH adjustments:
Sparge
| Minimum required efficiency: | 75.00 % | Max expected efficiency | 82.35 % |
|---|
| 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:
| Absorbtion [l/kg]: | 1.3 | Grain displacement [l/kg]: | 0.67 |
|---|
Preboil Values:
| Preboil wort volume [ltr (gal)]: | 18.00 (4.76) | @ mash out temp. | 18.43 (4.87) |
|---|---|---|---|
| Preboil gravity [SG]: | 1.045 |
Boil
Hops:
Hop Utilisation Method: Tinseth| Type | AA(%) | IBU | Weight [gms (oz)] | Actual Weight | Time(minutes) |
|---|---|---|---|---|---|
| Hallertau Hersbrucker | 2.30% | 10.00 | 40.34 (1.42) | 30.00 |
Postboil Values:
| Evaporation [ltr (gal)]: | 4.00 (1.06) | ||
|---|---|---|---|
| Postboil wort volume [ltr (gal)]: | 15.56 (4.11) | @ boiling temp. | 16.20 (4.28) |
| Postboil target gravity [SG]: | 1.056 | mash items only | 1.056 |
| Boiler loses [ltr (gal)]: | 2.00 (0.53) |
Yeast Pitching
| Type | Min Temp[C (F)] | Max Temp[C (F)] |
|---|---|---|
| Bavarian Wheat - Wyeast 3638 | 18.00 (64.40) | 24.00 (75.20) |
| 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) |