Brew Day: Chalkys Extract Irish Red Ale-December 26, 2008

Brewday: Chalkys Extract Irish Red Ale - December 26, 2008

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	28.74	Losses [ltr (gal)]:	5.74
Original Gravity[SG]:	1.055	Colour [SRM(EBC)]:	20.46(40.30)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	36.42

Preboil Values:

Mash water volume [ltr (gal)]:	1.69 (0.45)	Mash tun volume [ltr (gal)]:	18.35 (4.85)	Mash tun loses [ltr (gal)]:
Preboil wort volume [ltr (gal)]:	31.00 (8.19)	@ mash out temp.	31.74 (8.38)	Preboil gravity [SG]:	1.003

Postboil Values:

Evapouration [ltr (gal)]:	4.00 (1.06)	Evapouration Rate [ltr (gal)/hr]:		Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	28.74 (7.59)	@ boiling temp.	29.94 (7.91)	Boiler lose [ltr (gal)]:
Postboil target gravity [SG]:	1.045	mash items only	1.004

Style: 9D. Irish Red Ale

Description:

Estimated Original Gravity[SG]: 1.045	Estimated Final Gravity[SG]: 1.012	Alcohol By Volume[%]: 4.45
Bitterness [IBU]: 36.42	Colour [SRM(EBC)]: 20.46 (40.30)
Balance: 1.598	BU:GU ratio: 0.802

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Amber Liquid Extract	1.030	64.98%	2811.71 (6.20)	65.22%
Cara-Pils/Dextrine	1.002	4.96%	312.41 (0.69)	7.25%
Carafa Special Type 1 (Weyermann)	1.002	3.49%	249.93 (0.55)	5.80%
Malt Extract - Light	1.012	26.57%	937.23 (2.07)	21.74%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Fuggle	4.75%	20.75	56.96%	49.99 (1.76)	75.00
Willamette	5.00%	15.67	43.04%	37.49 (1.32)	60.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Irish Ale - Wyeast 1084	medium	73.00%	16.00 (60.80)	23.00 (73.40)	10% ABV

Estimated required yeast cells (billion):

237.19

Dried yeast (gm):	12.62

No of liquid yeast(Wyeast/Whitelabs) packs:	2.52	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	336.44	(Assumes 25% trub and 94% viability)
One day settling	168.22	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	87.85	(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)]:	1.69 (0.45)	Mash tun volume required [ltr (gal)]:	18.35 (4.85)
Grain Weight [gms (lbs)]:	562.34 (1.24)	Mash gravity @ 100% conversion [SG]:	1.000

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	98.11 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	16.29	15.50	5.92	8.19
2	15.50	15.50	0.82	1.13
Combined	31.79	31.00	3.37	4.66

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