Brew Day: Tony's Bright Ale-June 17, 2010

Brewday: Tony's Bright Ale - June 17, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	34.18	Losses [ltr (gal)]:	11.18
Original Gravity[SG]:	1.046	Colour [SRM(EBC)]:	3.57(7.03)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	30.89

Preboil Values:

Mash water volume [ltr (gal)]:	17.67 (4.67)	Mash tun volume [ltr (gal)]:	36.60 (9.67)	Mash tun loses [ltr (gal)]:	4.00 (1.06)
Preboil wort volume [ltr (gal)]:	39.00 (10.30)	@ mash out temp.	39.93 (10.55)	Preboil gravity [SG]:	1.038

Postboil Values:

Evapouration [ltr (gal)]:	8.00 (2.11)	Evapouration Rate [ltr (gal)/hr]:	8.00 (2.11)	Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	34.18 (9.03)	@ boiling temp.	35.60 (9.41)	Boiler lose [ltr (gal)]:	8.00 (2.11)
Postboil target gravity [SG]:	1.046	mash items only	1.046

Style: 10A. American Pale Ale

Description:

Developed by Tony on AHB, modified for Chalkys brew rig.

Estimated Original Gravity[SG]: 1.046	Estimated Final Gravity[SG]: 1.012	Alcohol By Volume[%]: 4.67
Bitterness [IBU]: 30.89	Colour [SRM(EBC)]: 3.57 (7.03)
Balance: 1.381	BU:GU ratio: 0.665

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Carapils Malt (Weyermann)	1.002	4.72%	355.47 (0.78)	5.03%
Pilsner Pale Malt (Barrett Burston)	1.036	77.64%	5468.72 (12.06)	77.37%
Vienna Malt (Weyermann)	1.006	12.46%	888.67 (1.96)	12.57%
Wheat Malt (Barrett Burston)	1.002	5.18%	355.47 (0.78)	5.03%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Cascade	8.30%	7.89	25.54%	14.86 (0.52)	45.00
Motueka (B Saaz)	6.80%	9.05	29.29%	20.80 (0.73)	45.00
Cascade	8.30%	5.97	19.32%	20.80 (0.73)	15.00
Motueka (B Saaz)	6.80%	6.64	21.49%	28.24 (1.00)	15.00
Cascade	8.30%	0.74	2.40%	29.72 (1.05)	1.00
Motueka (B Saaz)	6.80%	0.61	1.97%	29.72 (1.05)	1.00

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):

200.44

Dried yeast (gm):	10.66

No of liquid yeast(Wyeast/Whitelabs) packs:	2.13	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	284.31	(Assumes 25% trub and 94% viability)
One day settling	142.16	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	74.24	(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)]:	17.67 (4.67)	Mash tun volume required [ltr (gal)]:	36.60 (9.67)
Grain Weight [gms (lbs)]:	7068.32 (15.58)	Mash gravity @ 100% conversion [SG]:	1.032

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	84.94 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	14.20	19.50	54.27	66.47
2	19.50	19.50	21.06	25.80
Combined	33.70	39.00	37.66	46.13

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