Brew Day: Nelson Sauvign Lager-April 21, 2010

Brewday: Nelson Sauvign Lager - April 21, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	26.72	Losses [ltr (gal)]:	3.72
Original Gravity[SG]:	1.038	Colour [SRM(EBC)]:	6.66(13.12)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	37.76

Preboil Values:

Mash water volume [ltr (gal)]:	0.70 (0.18)	Mash tun volume [ltr (gal)]:	16.68 (4.41)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	29.00 (7.66)	@ mash out temp.	29.69 (7.84)	Preboil gravity [SG]:	1.002

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)]:	26.72 (7.06)	@ boiling temp.	27.84 (7.35)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.038	mash items only	1.002

Style:

Description:

Similar to a Knappstein Reserve lager

Estimated Original Gravity[SG]: 1.038	Estimated Final Gravity[SG]: 1.008	Alcohol By Volume[%]: 4.12
Bitterness [IBU]: 37.76	Colour [SRM(EBC)]: 6.66 (13.12)
Balance: 2.285	BU:GU ratio: 0.982

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Caramel/Crystal Malt - 20L	1.002	4.98%	232.38 (0.51)	7.27%
Light Dry Extract	1.006	15.65%	435.72 (0.96)	13.64%
Light Dry Extract	1.011	28.16%	784.29 (1.73)	24.55%
Pale Liquid Extract	1.020	51.21%	1742.88 (3.84)	54.55%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Nelson sauvin	10.50%	30.77	81.49%	34.86 (1.23)	40.00
Nelson sauvin	10.50%	6.99	18.51%	34.86 (1.23)	5.00
Nelson sauvin	10.50%	0.00	0.00%	34.86 (1.23)	0.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
German Lager Yeast - WLP830	Medium	80.00%	10.00 (50.00)	13.00 (55.40)	Medium

Estimated required yeast cells (billion):

331.44

Dried yeast (gm):	17.63

No of liquid yeast(Wyeast/Whitelabs) packs:	3.53	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	470.13	(Assumes 25% trub and 94% viability)
One day settling	235.07	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	122.76	(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)]:	0.70 (0.18)	Mash tun volume required [ltr (gal)]:	16.68 (4.41)
Grain Weight [gms (lbs)]:	232.38 (0.51)	Mash gravity @ 100% conversion [SG]:	1.000

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	98.50 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	15.83	14.50	2.96	4.13
2	14.50	14.50	0.36	0.51
Combined	30.33	29.00	1.66	2.32

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