Brew Day: Vanilla Gorilla Porter-May 7, 2010

Brewday: Vanilla Gorilla Porter - May 7, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	26.72	Losses [ltr (gal)]:	3.72
Original Gravity[SG]:	1.068	Colour [SRM(EBC)]:	51.18(100.82)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	26.44

Preboil Values:

Mash water volume [ltr (gal)]:	24.37 (6.44)	Mash tun volume [ltr (gal)]:	32.22 (8.51)	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]:	1.059

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]:	1.068	mash items only	1.068

Style: 12A. Brown Porter

Description:

Vanilla Porter adapted from JZ recipe

Estimated Original Gravity[SG]: 1.068	Estimated Final Gravity[SG]: 1.017	Alcohol By Volume[%]: 6.79
Bitterness [IBU]: 26.44	Colour [SRM(EBC)]: 51.18 (100.82)
Balance: 0.813	BU:GU ratio: 0.391

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Sacchrification	infusion	67.00 (152.60)	60
Mashout	infusion	77.00 (170.60)	10

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Black (Patent) Malt	1.002	2.33%	267.24 (0.59)	3.29%
Chocolate Malt (UK)	1.002	3.16%	267.24 (0.59)	3.29%
Chocolate Malt Pale (Bairds)	1.002	3.17%	267.24 (0.59)	3.29%
Crystal Malt Medium (Bairds)	1.006	9.51%	813.34 (1.79)	10.01%
Munich Malt	1.007	10.48%	813.34 (1.79)	10.01%
Pale Malt (2 Row) UK	1.048	71.36%	5693.41 (12.55)	70.10%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
East Kent Goldings	4.75%	18.31	69.23%	52.29 (1.84)	60.00
East Kent Goldings	4.75%	8.14	30.77%	23.24 (0.82)	60.00
East Kent Goldings	4.75%	0.00	0.00%	34.86 (1.23)	0.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Saf Ale S-04	low	75.00%	16.00 (60.80)	24.00 (75.20)	medium

Miscellaneous

Name	Type	Use	Amount	Description	Time [Minutes]
Vanilla Extract	flavor	secondary	5.81 (1.53) [ltr (gal)]	Aroma	(Not Available)
Vanilla Bean	flavor	boil	5.81 (0.20) [gms (oz)]	Aroma	5.0

Estimated required yeast cells (billion):

291.37

Dried yeast (gm):	15.50

No of liquid yeast(Wyeast/Whitelabs) packs:	3.10	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	413.30	(Assumes 25% trub and 94% viability)
One day settling	206.65	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	107.92	(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	67.00 (152.60)	60	15.66 (4.14)	76.78 (170.20)	1.93
Mashout	Infusion	77.00 (170.60)	10	8.70 (2.30)	95.00 (203.00)	3.00

Mash Details

Mash water required [ltr (gal)]:	24.37 (6.44)	Mash tun volume required [ltr (gal)]:	32.22 (8.51)
Grain Weight [gms (lbs)]:	8121.82 (17.91)	Mash gravity @ 100% conversion [SG]:	1.082

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	78.97 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	2.42	14.50	80.58	89.89
2	14.50	14.50	36.96	41.22
Combined	16.92	29.00	58.77	65.56

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