Brew Day: Penguin Dunkel Wheat-July 11, 2010

Brewday: Penguin Dunkel Wheat - July 11, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	26.00	Total volume[ltr (gal)]:	29.75	Losses [ltr (gal)]:	3.75
Original Gravity[SG]:	1.050	Colour [SRM(EBC)]:	7.95(15.66)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	10.00

Preboil Values:

Mash water volume [ltr (gal)]:	22.02 (5.82)	Mash tun volume [ltr (gal)]:	32.21 (8.51)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	32.00 (8.45)	@ mash out temp.	32.76 (8.65)	Preboil gravity [SG]:	1.049

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)]:	29.75 (7.86)	@ boiling temp.	30.99 (8.19)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.056	mash items only	1.056

Style: 15B. Dunkelweizen

Description:

Estimated Original Gravity[SG]: 1.056	Estimated Final Gravity[SG]: 1.014	Alcohol By Volume[%]: 5.63
Bitterness [IBU]: 10.00	Colour [SRM(EBC)]: 7.95 (15.66)
Balance: 0.371	BU:GU ratio: 0.179

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Ale Malt (Barrett Burston)	1.028	50.00%	3693.17 (8.14)	50.32%
Wheat Malt Dark (Weyermann)	1.028	50.00%	3646.43 (8.04)	49.68%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Czech Saaz	3.75%	10.00	100.00%	36.30 (1.28)	60.00

Estimated required yeast cells (billion):

243.75

Dried yeast (gm):	12.97

No of liquid yeast(Wyeast/Whitelabs) packs:	2.59	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	345.74	(Assumes 25% trub and 94% viability)
One day settling	172.87	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	90.28	(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)]:	22.02 (5.82)	Mash tun volume required [ltr (gal)]:	32.21 (8.51)
Grain Weight [gms (lbs)]:	7339.60 (16.18)	Mash gravity @ 100% conversion [SG]:	1.055

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	82.88 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	5.27	16.00	69.83	81.39
2	16.00	16.00	28.89	33.68
Combined	21.27	32.00	49.36	57.53

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