Brew Day: MB Irish Red - All grain-June 28, 2010

Brewday: MB Irish Red - All grain - June 28, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	26.72	Losses [ltr (gal)]:	3.72
Original Gravity[SG]:	1.047	Colour [SRM(EBC)]:	16.25(32.02)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	22.76

Preboil Values:

Mash water volume [ltr (gal)]:	19.29 (5.10)	Mash tun volume [ltr (gal)]:	28.89 (7.63)	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]:	1.047

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]:	1.054	mash items only	1.054

Style: 9D. Irish Red Ale

Description:

Melbourne Brewers Irish Red Club Recipe as listed in Feb 2010 Newsletter

Estimated Original Gravity[SG]: 1.054	Estimated Final Gravity[SG]: 1.015	Alcohol By Volume[%]: 5.27
Bitterness [IBU]: 22.76	Colour [SRM(EBC)]: 16.25 (32.02)
Balance: 0.841	BU:GU ratio: 0.422

Mash schedule

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

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Ale Malt (Barrett Burston)	1.048	89.79%	5734.34 (12.64)	89.18%
Chocolate Malt (Bairds)	1.001	0.94%	63.23 (0.14)	0.98%
Crystal Malt Medium (Bairds)	1.005	9.27%	632.32 (1.39)	9.83%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Fuggle	4.75%	20.30	89.22%	51.28 (1.81)	60.00
Fuggle	4.75%	2.45	10.78%	17.09 (0.60)	10.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Irish Ale - Wyeast 1084	medium	73.00%	16.00 (60.80)	23.00 (73.40)	10% ABV

Estimated required yeast cells (billion):

201.71

Dried yeast (gm):	10.73

No of liquid yeast(Wyeast/Whitelabs) packs:	2.15	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	286.12	(Assumes 25% trub and 94% viability)
One day settling	143.06	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	74.71	(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	19.29 (5.10)	73.29 (163.92)	3.00

Mash Details

Mash water required [ltr (gal)]:	19.29 (5.10)	Mash tun volume required [ltr (gal)]:	28.89 (7.63)
Grain Weight [gms (lbs)]:	6429.89 (14.18)	Mash gravity @ 100% conversion [SG]:	1.052

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	83.18 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	5.29	14.50	66.49	78.12
2	14.50	14.50	27.27	32.04
Combined	19.79	29.00	46.88	55.08

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