Brew Day: Pomegranate Ale-May 2, 2010

Brewday: Pomegranate Ale - May 2, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	9.00	Total volume[ltr (gal)]:	12.47	Losses [ltr (gal)]:	3.47
Original Gravity[SG]:	1.052	Colour [SRM(EBC)]:	9.19(18.11)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	25.60

Preboil Values:

Mash water volume [ltr (gal)]:	8.83 (2.33)	Mash tun volume [ltr (gal)]:	14.77 (3.90)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	15.00 (3.96)	@ mash out temp.	15.36 (4.06)	Preboil gravity [SG]:	1.040

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)]:	12.47 (3.29)	@ boiling temp.	12.99 (3.43)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.060	mash items only	1.053

Style: 20. Fruit Beer

Description:

Standard ale using pomegrante juice as adjunct

Estimated Original Gravity[SG]: 1.060	Estimated Final Gravity[SG]: 1.013	Alcohol By Volume[%]: 6.20
Bitterness [IBU]: 25.60	Colour [SRM(EBC)]: 9.19 (18.11)
Balance: 0.940	BU:GU ratio: 0.429

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Sacchrification	infusion	66.50 (151.70)	60

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Apple juice	1.006	10.72%	1598.29 (3.52)	35.19%
Crystal Malt Pale (Bairds)	1.003	5.11%	173.15 (0.38)	3.81%
Pale Malt (2 Row) UK	1.050	84.17%	2770.37 (6.11)	61.00%

Hops

Hop Utilisation Method: Tinseth - No chill cooling method

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
East Kent Goldings	4.75%	17.03	66.52%	20.78 (0.73)	45.00
East Kent Goldings	4.75%	8.57	33.48%	13.85 (0.49)	10.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Saf Ale S-05	high to medium	75.00%	15.00 (59.00)	24.00 (75.20)	medium

Estimated required yeast cells (billion):

87.38

Dried yeast (gm):	4.65

No of liquid yeast(Wyeast/Whitelabs) packs:	0.93	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	123.95	(Assumes 25% trub and 94% viability)
One day settling	61.97	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	32.36	(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]
Sacchrification	Infusion	66.50 (151.70)	60	8.83 (2.33)	72.72 (162.89)	3.00

Mash Details

Mash water required [ltr (gal)]:	8.83 (2.33)	Mash tun volume required [ltr (gal)]:	14.77 (3.90)
Grain Weight [gms (lbs)]:	2943.52 (6.49)	Mash gravity @ 100% conversion [SG]:	1.050

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	82.88 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	3.96	7.50	57.13	69.31
2	7.50	7.50	23.64	28.68
Combined	11.46	15.00	40.38	48.99

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