Brew Day: Devil Brew-April 2, 2009

Brewday: Devil Brew - April 2, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	19.00	Total volume[ltr (gal)]:	22.68	Losses [ltr (gal)]:	3.68
Original Gravity[SG]:	84758.000	Colour [SRM(EBC)]:	5.06(9.97)
Mash Efficiency [%]:	65.00%	Bitterness[IBU]:	24.98

Preboil Values:

Mash water volume [ltr (gal)]:	9.31 (2.46)	Mash tun volume [ltr (gal)]:	40.79 (10.78)	Mash tun loses [ltr (gal)]:
Preboil wort volume [ltr (gal)]:	25.00 (6.60)	@ mash out temp.	25.60 (6.76)	Preboil gravity [SG]:	1.053

Postboil Values:

Evapouration [ltr (gal)]:	4.00 (1.06)	Evapouration Rate [ltr (gal)/hr]:		Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	22.68 (5.99)	@ boiling temp.	23.63 (6.24)	Boiler lose [ltr (gal)]:
Postboil target gravity [SG]:	1.086	mash items only	1.062

Style: 18D. Belgian Golden Strong Ale

Description:

First AG attempt of a Belgian Golden Stong Ale

Estimated Original Gravity[SG]: 1.086	Estimated Final Gravity[SG]: 1.015	Alcohol By Volume[%]: 9.44
Bitterness [IBU]: 24.98	Colour [SRM(EBC)]: 5.06 (9.97)
Balance: 0.713	BU:GU ratio: 0.291

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Candi Sugar, Clear	1.024	27.78%	1790.53 (3.95)	20.00%
Pilsner (2 Row) Bel	1.062	72.22%	7162.11 (15.79)	80.00%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Styrian Goldings	5.25%	23.11	92.50%	59.68 (2.11)	60.00
Styrian Goldings	5.25%	1.68	6.71%	11.94 (0.42)	10.00
Styrian Goldings	5.25%	0.20	0.80%	11.94 (0.42)	1.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Trappist High Gravity - Wyeast 3787	medium-high	76.00%	18.00 (64.40)	25.00 (77.00)	12% ABV

Estimated required yeast cells (billion):

301946812.50

Dried yeast (gm):	16061000.66

No of liquid yeast(Wyeast/Whitelabs) packs:	3212200.13	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	428293351.06	(Assumes 25% trub and 94% viability)
One day settling	214146675.53	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	111832152.78	(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)]:	9.31 (2.46)	Mash tun volume required [ltr (gal)]:	40.79 (10.78)
Grain Weight [gms (lbs)]:	7162.11 (15.79)	Mash gravity @ 100% conversion [SG]:	1.039

Number of batches:

General:

Minimum required efficiency:	65.00 %	Max expected efficiency	69.46 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	26.68	25.00	52.65	60.05
Combined	26.68	25.00	52.65	60.05

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