Brew Day: Helga-June 29, 2010

Brewday: Helga - June 29, 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)]:	6.84(13.47)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	41.98

Preboil Values:

Mash water volume [ltr (gal)]:	18.54 (4.90)	Mash tun volume [ltr (gal)]:	28.40 (7.50)	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: 2B. Bohemian Pilsener

Description:

Bohemian Style Pilsner

Estimated Original Gravity[SG]: 1.052	Estimated Final Gravity[SG]: 1.013	Alcohol By Volume[%]: 5.24
Bitterness [IBU]: 41.98	Colour [SRM(EBC)]: 6.84 (13.47)
Balance: 1.674	BU:GU ratio: 0.806

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Barley Roasted Malt (Bairds)	1.000	0.27%	23.24 (0.05)	0.38%
Pilsner Malt (Weyermann)	1.050	95.96%	5924.18 (13.06)	95.86%
Vienna Malt	1.002	3.78%	232.57 (0.51)	3.76%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Perle	8.00%	28.00	66.70%	38.63 (1.36)	90.00
Czech Saaz	2.50%	10.00	23.82%	61.45 (2.17)	30.00
Czech Saaz	2.50%	3.66	8.72%	34.86 (1.23)	15.00
Czech Saaz	2.50%	0.32	0.76%	34.86 (1.23)	1.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Bohemian Lager - Wyeast 2124	medium	75.00%	9.00 (48.20)	14.00 (57.20)	9% ABV

Miscellaneous

Name	Type	Use	Amount	Description	Time [Minutes]
Cinnamon	spice	bottling	53.45 (1.89) [gms (oz)]	Flavoring	(Not Available)
something	wateragent	mash	53.45 (1.89) [gms (oz)]		(Not Available)

Estimated required yeast cells (billion):

449.43

Dried yeast (gm):	23.91

No of liquid yeast(Wyeast/Whitelabs) packs:	4.78	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	637.49	(Assumes 25% trub and 94% viability)
One day settling	318.74	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	166.46	(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)]:	18.54 (4.90)	Mash tun volume required [ltr (gal)]:	28.40 (7.50)
Grain Weight [gms (lbs)]:	6179.99 (13.62)	Mash gravity @ 100% conversion [SG]:	1.048

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	83.82 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	5.72	14.50	64.64	76.54
2	14.50	14.50	26.00	30.79
Combined	20.22	29.00	45.32	53.66

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