Brew Day: Cravings Dunkelweizen-July 31, 2010

Brewday: Cravings Dunkelweizen - July 31, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	19.00	Total volume[ltr (gal)]:	22.68	Losses [ltr (gal)]:	3.68
Original Gravity[SG]:	1.050	Colour [SRM(EBC)]:	8.33(16.41)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	10.00

Preboil Values:

Mash water volume [ltr (gal)]:	16.47 (4.35)	Mash tun volume [ltr (gal)]:	24.99 (6.60)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	25.00 (6.60)	@ mash out temp.	25.60 (6.76)	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)]:	22.68 (5.99)	@ boiling temp.	23.63 (6.24)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.055	mash items only	1.055

Style: 15B. Dunkelweizen

Description:

Yesterday I stopped by the European bier Cafe, and had a 500ml glass s Fransiskana Hefeweizen. I must brew this beer. It was at least my favorite beer I've ever tasted.

Estimated Original Gravity[SG]: 1.055	Estimated Final Gravity[SG]: 1.014	Alcohol By Volume[%]: 5.53
Bitterness [IBU]: 10.00	Colour [SRM(EBC)]: 8.33 (16.41)
Balance: 0.378	BU:GU ratio: 0.182

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Ale Malt (Barrett Burston)	1.022	40.00%	2212.18 (4.88)	40.31%
Wheat Malt Dark (Weyermann)	1.033	60.00%	3276.27 (7.22)	59.69%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Hallertau Hersbrucker	5.20%	10.00	100.00%	19.78 (0.70)	60.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Weihenstephan Weizen - Wyeast 3068	low	75.00%	18.00 (64.40)	24.00 (75.20)	10% ABV

Estimated required yeast cells (billion):

178.13

Dried yeast (gm):	9.47

No of liquid yeast(Wyeast/Whitelabs) packs:	1.89	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	252.66	(Assumes 25% trub and 94% viability)
One day settling	126.33	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	65.97	(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)]:	16.47 (4.35)	Mash tun volume required [ltr (gal)]:	24.99 (6.60)
Grain Weight [gms (lbs)]:	5488.45 (12.10)	Mash gravity @ 100% conversion [SG]:	1.053

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	82.90 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	4.85	12.50	66.15	78.03
2	12.50	12.50	27.36	32.27
Combined	17.35	25.00	46.75	55.15

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