Brew Day: Stout for Stout Stout-April 3, 2010

Brewday: Stout for Stout Stout - April 3, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	25.00	Total volume[ltr (gal)]:	28.74	Losses [ltr (gal)]:	3.74
Original Gravity[SG]:	1.051	Colour [SRM(EBC)]:	61.66(121.46)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	40.00

Preboil Values:

Mash water volume [ltr (gal)]:	25.72 (6.80)	Mash tun volume [ltr (gal)]:	34.13 (9.02)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	31.00 (8.19)	@ mash out temp.	31.74 (8.38)	Preboil gravity [SG]:	1.057

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)]:	28.74 (7.59)	@ boiling temp.	29.94 (7.91)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.065	mash items only	1.065

Style: 13A. Dry Stout

Description:

Dry stout

Estimated Original Gravity[SG]: 1.065	Estimated Final Gravity[SG]: 1.019	Alcohol By Volume[%]: 6.16
Bitterness [IBU]: 40.00	Colour [SRM(EBC)]: 61.66 (121.46)
Balance: 1.184	BU:GU ratio: 0.618

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Single Infusion	infusion	67.00 (152.60)	60

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Amber Malt	1.010	15.46%	1306.34 (2.88)	15.23%
Barley Roasted Malt (Bairds)	1.003	4.64%	542.16 (1.20)	6.32%
Caramunich Type 1 Malt (Weyermann)	1.004	6.90%	624.82 (1.38)	7.29%
Chocolate Malt (Bairds)	1.003	4.64%	402.95 (0.89)	4.70%
Crystal Malt Dark (Bairds)	1.005	7.73%	699.97 (1.54)	8.16%
Pilsner Pale Malt (Barrett Burston)	1.039	60.64%	4998.60 (11.02)	58.29%

Hops

Hop Utilisation Method: Tinseth - No chill cooling method

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
East Kent Goldings	4.75%	20.00	50.00%	56.75 (2.00)	60.00
East Kent Goldings	4.75%	20.00	50.00%	62.96 (2.22)	30.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
London Ale - WLP013	Medium	71.00%	18.89 (66.00)	21.67 (71.00)	Medium

Estimated required yeast cells (billion):

239.06

Dried yeast (gm):	12.72

No of liquid yeast(Wyeast/Whitelabs) packs:	2.54	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	339.10	(Assumes 25% trub and 94% viability)
One day settling	169.55	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	88.54	(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]
Single Infusion	Infusion	67.00 (152.60)	60	25.72 (6.80)	73.29 (163.92)	3.00

Mash Details

Mash water required [ltr (gal)]:	25.72 (6.80)	Mash tun volume required [ltr (gal)]:	34.13 (9.02)
Grain Weight [gms (lbs)]:	8574.83 (18.90)	Mash gravity @ 100% conversion [SG]:	1.077

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	79.39 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	2.66	15.50	78.11	87.32
2	15.50	15.50	35.46	39.65
Combined	18.16	31.00	56.79	63.49

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