Brew Day: 33 Export-May 11, 2010

Brewday: 33 Export - May 11, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	26.72	Losses [ltr (gal)]:	3.72
Original Gravity[SG]:	1.052	Colour [SRM(EBC)]:	3.22(6.33)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	20.48

Preboil Values:

Mash water volume [ltr (gal)]:	18.71 (4.94)	Mash tun volume [ltr (gal)]:	28.51 (7.53)	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]:	1.045

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]:	1.052	mash items only	1.052

Style: 1B. Standard American Lager

Description:

Clone of the Vietnamesse 33 beer

Estimated Original Gravity[SG]: 1.052	Estimated Final Gravity[SG]: 1.014	Alcohol By Volume[%]: 5.06
Bitterness [IBU]: 20.48	Colour [SRM(EBC)]: 3.22 (6.33)
Balance: 0.789	BU:GU ratio: 0.396

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Protein rest	direct	65.50 (149.90)	30
Sacchrification	infusion	65.50 (149.90)	60

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Carahell Malt (Weyermann)	1.003	4.90%	325.21 (0.72)	5.22%
Pilsner (2 Row) UK	1.042	81.02%	4948.92 (10.91)	79.37%
Rice Flaked	1.007	14.08%	961.50 (2.12)	15.42%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Tettnang	5.00%	16.82	82.16%	39.59 (1.40)	60.00
Czech Saaz	3.75%	1.57	7.64%	9.90 (0.35)	15.00
Tettnang	5.00%	2.09	10.19%	9.90 (0.35)	15.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Pilsen Lager - Wyeast 2007	medium	73.00%	9.00 (48.20)	13.00 (55.40)	9% ABV

Estimated required yeast cells (billion):

446.13

Dried yeast (gm):	23.73

No of liquid yeast(Wyeast/Whitelabs) packs:	4.75	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	632.80	(Assumes 25% trub and 94% viability)
One day settling	316.40	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	165.23	(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]
Protein rest	Direct	65.50 (149.90)	30
Sacchrification	Infusion	65.50 (149.90)	60	0.00 (0.00)	95.00 (203.00)	3.00

Mash Details

Mash water required [ltr (gal)]:	18.71 (4.94)	Mash tun volume required [ltr (gal)]:	28.51 (7.53)
Grain Weight [gms (lbs)]:	6235.64 (13.75)	Mash gravity @ 100% conversion [SG]:	1.048

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	83.68 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	5.62	14.50	64.09	75.75
2	14.50	14.50	25.89	30.61
Combined	20.12	29.00	44.99	53.18

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