Brew Day: ANHC Hefe-March 15, 2010

Brewday: ANHC Hefe - March 15, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	39.74	Total volume[ltr (gal)]:	40.20	Losses [ltr (gal)]:	0.46
Original Gravity[SG]:	1.056	Colour [SRM(EBC)]:	2.40(4.73)
Mash Efficiency [%]:	70.00%	Bitterness[IBU]:	5.84

Preboil Values:

Mash water volume [ltr (gal)]:	3.35 (0.88)	Mash tun volume [ltr (gal)]:	32.20 (8.51)	Mash tun loses [ltr (gal)]:	0.01 (0.00)
Preboil wort volume [ltr (gal)]:	41.14 (10.87)	@ mash out temp.	42.12 (11.13)	Preboil gravity [SG]:	1.032

Postboil Values:

Evapouration [ltr (gal)]:	0.95 (0.25)	Evapouration Rate [ltr (gal)/hr]:	0.95 (0.25)	Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	40.20 (10.62)	@ boiling temp.	41.87 (11.06)	Boiler lose [ltr (gal)]:	0.45 (0.12)
Postboil target gravity [SG]:	1.033	mash items only	1.033

Style: 15A. Weizen/Weissbier

Description:

Estimated Original Gravity[SG]: 1.033	Estimated Final Gravity[SG]: 1.008	Alcohol By Volume[%]: 3.24
Bitterness [IBU]: 5.84	Colour [SRM(EBC)]: 2.40 (4.73)
Balance: 0.363	BU:GU ratio: 0.179

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Premium Pilsner Malt (Weyermann)	1.015	47.29%	2950.59 (6.50)	50.00%
White Wheat Malt	1.017	52.71%	2950.59 (6.50)	50.00%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Hallertau Tradition German	6.00%	5.84	100.00%	14.51 (0.51)	60.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Hefeweizen Ale - WLP300	Low	74.00%	20.00 (68.00)	22.22 (72.00)	Medium

Estimated required yeast cells (billion):

417.24

Dried yeast (gm):	22.19

No of liquid yeast(Wyeast/Whitelabs) packs:	4.44	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	591.83	(Assumes 25% trub and 94% viability)
One day settling	295.91	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	154.53	(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]
Saccrification	Direct	67.00 (152.60)	60	0.00 (0.00)	0.00 (32.00)	3.20

Mash Details

Mash water required [ltr (gal)]:	3.35 (0.88)	Mash tun volume required [ltr (gal)]:	32.20 (8.51)
Grain Weight [gms (lbs)]:	5901.18 (13.01)	Mash gravity @ 100% conversion [SG]:	1.004

Number of batches:

General:

Minimum required efficiency:	70.00 %	Max expected efficiency	92.61 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	24.90	20.57	50.20	66.43
2	20.57	20.57	13.65	18.06
Combined	45.47	41.14	31.93	42.25

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