Brew Day: APA-August 9, 2010

Brewday: APA - August 9, 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)]:	4.91(9.68)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	34.04

Preboil Values:

Mash water volume [ltr (gal)]:	16.60 (4.39)	Mash tun volume [ltr (gal)]:	27.13 (7.17)	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]:	1.041

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]:	1.047	mash items only	1.047

Style: 10A. American Pale Ale

Description:

basic pale ale

Estimated Original Gravity[SG]: 1.047	Estimated Final Gravity[SG]: 1.012	Alcohol By Volume[%]: 4.65
Bitterness [IBU]: 34.04	Colour [SRM(EBC)]: 4.91 (9.68)
Balance: 1.477	BU:GU ratio: 0.726

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Amber Malt	1.002	4.62%	263.52 (0.58)	4.76%
Munich Malt	1.002	4.89%	263.52 (0.58)	4.76%
Pale Malt (2 Row) US	1.040	85.62%	4743.34 (10.46)	85.71%
Wheat Malt Pale (Weyermann)	1.002	4.86%	263.52 (0.58)	4.76%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Centennial	10.50%	30.69	90.16%	32.94 (1.16)	60.00
Cascade	5.75%	3.35	9.84%	32.94 (1.16)	5.00
Willamette	5.00%	0.00	0.00%	32.94 (1.16)	0.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
American Ale II - Wyeast 1272	high	74.00%	15.00 (59.00)	22.00 (71.60)	10% ABV

Estimated required yeast cells (billion):

202.31

Dried yeast (gm):	10.76

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

Approximate amount of solid slurry (ml):
One hour settling	286.96	(Assumes 25% trub and 94% viability)
One day settling	143.48	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	74.93	(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)]:	16.60 (4.39)	Mash tun volume required [ltr (gal)]:	27.13 (7.17)
Grain Weight [gms (lbs)]:	5533.90 (12.20)	Mash gravity @ 100% conversion [SG]:	1.039

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	85.50 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	6.82	14.50	59.10	71.38
2	14.50	14.50	22.51	27.18
Combined	21.32	29.00	40.80	49.28

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