Brew Day: Ice Harbour - Red Ale-March 17, 2009

Brewday: Ice Harbour - Red Ale - March 17, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	26.72	Losses [ltr (gal)]:	3.72
Original Gravity[SG]:	51.089	Colour [SRM(EBC)]:	13.47(26.54)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	20.60

Preboil Values:

Mash water volume [ltr (gal)]:	18.34 (4.84)	Mash tun volume [ltr (gal)]:	28.26 (7.47)	Mash tun loses [ltr (gal)]:
Preboil wort volume [ltr (gal)]:	29.00 (7.66)	@ mash out temp.	29.69 (7.84)	Preboil gravity [SG]:	1.044

Postboil Values:

Evapouration [ltr (gal)]:	4.00 (1.06)	Evapouration Rate [ltr (gal)/hr]:		Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	26.72 (7.06)	@ boiling temp.	27.84 (7.35)	Boiler lose [ltr (gal)]:
Postboil target gravity [SG]:	1.051	mash items only	1.051

Style: 10B. American Amber Ale

Description:

BYO Magazine - March April 2009

1/2 Tablet of Irish Moss

Estimated Original Gravity[SG]: 1.051	Estimated Final Gravity[SG]: 1.013	Alcohol By Volume[%]: 5.14
Bitterness [IBU]: 20.60	Colour [SRM(EBC)]: 13.47 (26.54)
Balance: 0.838	BU:GU ratio: 0.403

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Ale Malt (Barrett Burston)	1.042	82.54%	4996.25 (11.01)	81.75%
Cara-Pils/Dextrine	1.002	3.00%	197.53 (0.44)	3.23%
Caramel/Crystal Malt - 30L	1.002	3.18%	197.53 (0.44)	3.23%
Caramel/Crystal Malt - 80L	1.006	11.28%	720.39 (1.59)	11.79%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Cascade	5.75%	19.76	95.94%	40.21 (1.42)	60.00
Tettnang	4.50%	0.40	1.92%	8.28 (0.29)	3.00
Willamette	5.00%	0.44	2.14%	8.28 (0.29)	3.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
American Ale - Wyeast 1056	medium-low	75.00%	15.00 (59.00)	22.00 (71.60)	10% ABV

Estimated required yeast cells (billion):

216010.11

Dried yeast (gm):	11489.90

No of liquid yeast(Wyeast/Whitelabs) packs:	2297.98	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	306397.31	(Assumes 25% trub and 94% viability)
One day settling	153198.66	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	80003.74	(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)]:	18.34 (4.84)	Mash tun volume required [ltr (gal)]:	28.26 (7.47)
Grain Weight [gms (lbs)]:	6111.70 (13.47)	Mash gravity @ 100% conversion [SG]:	1.047

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	83.99 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	5.83	14.50	63.48	75.32
2	14.50	14.50	25.40	30.13
Combined	20.33	29.00	44.44	52.73

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