Brew Day: Jamils Dunkel-April 25, 2010

Brewday: Jamils Dunkel - April 25, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	25.71	Losses [ltr (gal)]:	2.71
Original Gravity[SG]:	1.057	Colour [SRM(EBC)]:	17.07(33.62)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	13.79

Preboil Values:

Mash water volume [ltr (gal)]:	19.41 (5.13)	Mash tun volume [ltr (gal)]:	28.46 (7.52)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	28.00 (7.40)	@ mash out temp.	28.67 (7.57)	Preboil gravity [SG]:	1.049

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)]:	25.71 (6.79)	@ boiling temp.	26.79 (7.08)	Boiler lose [ltr (gal)]:	1.00 (0.26)
Postboil target gravity [SG]:	1.057	mash items only	1.057

Style: 15B. Dunkelweizen

Description:

Estimated Original Gravity[SG]: 1.057	Estimated Final Gravity[SG]: 1.014	Alcohol By Volume[%]: 5.71
Bitterness [IBU]: 13.79	Colour [SRM(EBC)]: 17.07 (33.62)
Balance: 0.505	BU:GU ratio: 0.243

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Carafa Special Type 2 (Weyermann)	1.000	0.80%	63.73 (0.14)	0.98%
Crystal Malt Pale (Bairds)	1.002	2.86%	190.06 (0.42)	2.94%
Munich II Malt (Weyermann)	1.013	22.89%	1520.50 (3.35)	23.50%
Pilsner Malt (Weyermann)	1.009	15.55%	1006.21 (2.22)	15.55%
Special B Malt	1.001	2.46%	190.06 (0.42)	2.94%
Wheat Malt Pale (Weyermann)	1.031	55.45%	3499.38 (7.71)	54.09%

Hops

Hop Utilisation Method: Rager

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Hallertau Tradition German	3.80%	13.79	100.00%	31.30 (1.10)	60.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Weihenstephan Weizen - Wyeast 3068	low	75.00%	18.00 (64.40)	24.00 (75.20)	10% ABV

Estimated required yeast cells (billion):

244.83

Dried yeast (gm):	13.02

No of liquid yeast(Wyeast/Whitelabs) packs:	2.60	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	347.28	(Assumes 25% trub and 94% viability)
One day settling	173.64	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	90.68	(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)]:	19.41 (5.13)	Mash tun volume required [ltr (gal)]:	28.46 (7.52)
Grain Weight [gms (lbs)]:	6469.94 (14.26)	Mash gravity @ 100% conversion [SG]:	1.057

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	82.39 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	4.72	14.00	69.21	80.68
2	14.00	14.00	29.05	33.86
Combined	18.72	28.00	49.13	57.27

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