Brew Day: Australian Pale Ale-April 17, 2010

Brewday: Australian Pale Ale - April 17, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	22.00	Total volume[ltr (gal)]:	25.85	Losses [ltr (gal)]:	3.85
Original Gravity[SG]:	1.055	Colour [SRM(EBC)]:	5.07(10.00)
Mash Efficiency [%]:	70.00%	Bitterness[IBU]:	31.67

Preboil Values:

Mash water volume [ltr (gal)]:	22.29 (5.89)	Mash tun volume [ltr (gal)]:	27.39 (7.24)	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]:	1.048

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]:	1.052	mash items only	1.052

Style:

Description:

Coopers Sparkling Ale clone

Mashed at 63C for 90 mins, actual FG was 1.006

Brew at around 18C

Estimated Original Gravity[SG]: 1.052	Estimated Final Gravity[SG]: 1.010	Alcohol By Volume[%]: 5.58
Bitterness [IBU]: 31.67	Colour [SRM(EBC)]: 5.07 (10.00)
Balance: 1.416	BU:GU ratio: 0.609

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Protein Rest	infusion	53.00 (127.40)	5
Sacchrification	direct	64.00 (147.20)	90

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Ale Malt (Barrett Burston)	1.047	90.00%	5745.92 (12.67)	90.23%
Wheat Malt (Barrett Burston)	1.005	10.00%	622.47 (1.37)	9.77%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Super Pride	14.25%	30.00	94.73%	24.02 (0.85)	60.00
Pride Of Ringwood	8.50%	1.67	5.27%	11.24 (0.40)	5.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Coopers Yeast	Meduim	80.00%	16.00 (60.80)	24.00 (75.20)	Medium

Estimated required yeast cells (billion):

226.88

Dried yeast (gm):	12.07

No of liquid yeast(Wyeast/Whitelabs) packs:	2.41	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	321.81	(Assumes 25% trub and 94% viability)
One day settling	160.90	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	84.03	(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	53.00 (127.40)	5	22.29 (5.89)	56.75 (134.15)	3.50
Sacchrification	Direct	64.00 (147.20)	90	5.84 (1.54)	95.00 (203.00)	3.50

Mash Details

Mash water required [ltr (gal)]:	22.29 (5.89)	Mash tun volume required [ltr (gal)]:	27.39 (7.24)
Grain Weight [gms (lbs)]:	6368.40 (14.04)	Mash gravity @ 100% conversion [SG]:	1.064

Number of batches:

General:

Minimum required efficiency:	70.00 %	Max expected efficiency	80.83 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	0.84	13.00	67.14	83.03
2	13.00	13.00	29.39	36.35
Combined	13.84	26.00	48.27	59.69

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