Brew Day: Coopers Pale Ale Plus-April 18, 2010

Brewday: Coopers Pale Ale Plus - April 18, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	19.00	Total volume[ltr (gal)]:	22.68	Losses [ltr (gal)]:	3.68
Original Gravity[SG]:	1.039	Colour [SRM(EBC)]:	14.94(29.44)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	48.88

Preboil Values:

Mash water volume [ltr (gal)]:	0.00 (0.00)	Mash tun volume [ltr (gal)]:	14.18 (3.75)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	25.00 (6.60)	@ mash out temp.	25.60 (6.76)	Preboil gravity [SG]:	1.000

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)]:	22.68 (5.99)	@ boiling temp.	23.63 (6.24)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.030	mash items only	1.000

Style: 10A. American Pale Ale

Description:

Coopers Pale Ale enhanced with additional hops

Estimated Original Gravity[SG]: 1.030	Estimated Final Gravity[SG]: 1.006	Alcohol By Volume[%]: 3.32
Bitterness [IBU]: 48.88	Colour [SRM(EBC)]: 14.94 (29.44)
Balance: 3.862	BU:GU ratio: 1.604

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Sugar, Table (Sucrose)	1.008	27.90%	500.00 (1.10)	100.00%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Pride Of Ringwood	8.50%	20.61	42.16%	20.00 (0.71)	60.00
Amarillo	9.50%	13.28	27.16%	15.00 (0.53)	30.00
Amarillo	9.50%	0.00	0.00%	20.00 (0.71)	0.00

Kits

Type	Quantity	IBU	IBU(%)	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Volume [ltr (gal)]
Coopers Australian Pale Ale	1.00	14.99	30.67%	1.022	72.10%	1700.00 (3.75)	n/a

Estimated required yeast cells (billion):

138.94

Dried yeast (gm):	7.39

No of liquid yeast(Wyeast/Whitelabs) packs:	1.48	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	197.07	(Assumes 25% trub and 94% viability)
One day settling	98.54	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	51.46	(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)]:	0.00 (0.00)	Mash tun volume required [ltr (gal)]:	14.18 (3.75)
Grain Weight [gms (lbs)]:	0.00 (0.00)	Mash gravity @ 100% conversion [SG]:	1.000

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	NaN %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	14.18	12.50	NaN	0.00
2	12.50	12.50	NaN	0.00
Combined	26.68	25.00	0.00	0.00

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