Brew Day: Firestein IPA-April 21, 2010

Brewday: Firestein IPA - 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]:	1.005	Colour [SRM(EBC)]:	2.32(4.56)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	0.00

Preboil Values:

Mash water volume [ltr (gal)]:	1.83 (0.48)	Mash tun volume [ltr (gal)]:	17.42 (4.60)	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]:	1.004

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]:	1.005	mash items only	1.005

Style: 14B. American IPA

Description:

Estimated Original Gravity[SG]: 1.005	Estimated Final Gravity[SG]: 1.001	Alcohol By Volume[%]: 0.50
Bitterness [IBU]: 0.00	Colour [SRM(EBC)]: 2.32 (4.56)
Balance: 0.000	BU:GU ratio: 0.000

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Munich Malt - 10L	1.005	99.80%	607.31 (1.34)	99.81%
Pale Malt (2 Row) US	1.000	0.20%	1.16 (0.00)	0.19%

Estimated required yeast cells (billion):

21.60

Dried yeast (gm):	1.15

No of liquid yeast(Wyeast/Whitelabs) packs:	0.23	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	30.65	(Assumes 25% trub and 94% viability)
One day settling	15.32	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	8.00	(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)]:	1.83 (0.48)	Mash tun volume required [ltr (gal)]:	17.42 (4.60)
Grain Weight [gms (lbs)]:	608.47 (1.34)	Mash gravity @ 100% conversion [SG]:	1.000

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	97.81 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	15.19	14.50	7.59	10.49
2	14.50	14.50	1.12	1.55
Combined	29.69	29.00	4.36	6.02

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