Brew Day: Hop harvest ale-March 8, 2010

Brewday: Hop harvest ale - March 8, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	22.00	Total volume[ltr (gal)]:	25.85	Losses [ltr (gal)]:	3.85
Original Gravity[SG]:	1.051	Colour [SRM(EBC)]:	6.53(12.86)
Mash Efficiency [%]:	70.00%	Bitterness[IBU]:	34.07

Preboil Values:

Mash water volume [ltr (gal)]:	21.08 (5.57)	Mash tun volume [ltr (gal)]:	27.06 (7.15)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	26.00 (6.87)	@ mash out temp.	26.62 (7.03)	Preboil gravity [SG]:	1.047

Postboil Values:

Evapouration [ltr (gal)]:	2.00 (0.53)	Evapouration Rate [ltr (gal)/hr]:	2.00 (0.53)	Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	25.85 (6.83)	@ boiling temp.	26.92 (7.11)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.051	mash items only	1.051

Style: 10A. American Pale Ale

Description:

Ale made with my freshly picked hops

Estimated Original Gravity[SG]: 1.051	Estimated Final Gravity[SG]: 1.013	Alcohol By Volume[%]: 5.05
Bitterness [IBU]: 34.07	Colour [SRM(EBC)]: 6.53 (12.86)
Balance: 1.363	BU:GU ratio: 0.670

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Protein rest	infusion	52.00 (125.60)	5
Sacchrification	infusion	67.00 (152.60)	60

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Crystal Malt Dark (Bairds)	1.001	1.46%	100.00 (0.22)	1.61%
Crystal Pale (Thomas Fawcett)	1.001	1.48%	100.00 (0.22)	1.61%
Maris Otter Malt (Bairds)	1.011	20.82%	1300.00 (2.87)	20.97%
Pilsner Pale Malt (Barrett Burston)	1.019	36.83%	2300.00 (5.07)	37.10%
Wheat Malt (Barrett Burston)	1.020	39.42%	2400.00 (5.29)	38.71%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Super Pride	14.25%	30.00	88.04%	23.77 (0.84)	60.00
Cluster	7.00%	4.07	11.96%	32.96 (1.16)	5.00
Amarillo	9.50%	0.00	0.00%	17.00 (0.60)	Hop Tea
Cascade	5.75%	0.00	0.00%	20.00 (0.71)	Hop Tea

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
British Ale - Wyeast 1098	medium-high	74.00%	18.00 (64.40)	22.00 (71.60)	10% ABV

Miscellaneous

Name	Type	Use	Amount	Description	Time [Minutes]
Calcium Chloride	wateragent	mash	2.25 (0.08) [gms (oz)]		(Not Available)

Estimated required yeast cells (billion):

210.38

Dried yeast (gm):	11.19

No of liquid yeast(Wyeast/Whitelabs) packs:	2.24	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	298.40	(Assumes 25% trub and 94% viability)
One day settling	149.20	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	77.92	(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]
Protein rest	Infusion	52.00 (125.60)	5	13.73 (3.63)	57.74 (135.93)	2.21
Sacchrification	Infusion	67.00 (152.60)	60	7.35 (1.94)	95.00 (203.00)	3.40

Mash Details

Mash water required [ltr (gal)]:	21.08 (5.57)	Mash tun volume required [ltr (gal)]:	27.06 (7.15)
Grain Weight [gms (lbs)]:	6200.00 (13.67)	Mash gravity @ 100% conversion [SG]:	1.059

Number of batches:

General:

Minimum required efficiency:	70.00 %	Max expected efficiency	81.30 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	1.83	13.00	65.92	81.99
2	13.00	13.00	28.51	35.46
Combined	14.83	26.00	47.21	58.72

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