Brew Day: The Golden Duck-September 24, 2010

Brewday: The Golden Duck - September 24, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	25.78	Losses [ltr (gal)]:	2.78
Original Gravity[SG]:	1.049	Colour [SRM(EBC)]:	21.30(41.97)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	69.92

Preboil Values:

Mash water volume [ltr (gal)]:	15.45 (4.08)	Mash tun volume [ltr (gal)]:	25.42 (6.72)	Mash tun loses [ltr (gal)]:
Preboil wort volume [ltr (gal)]:	27.00 (7.13)	@ mash out temp.	27.64 (7.30)	Preboil gravity [SG]:	1.040

Postboil Values:

Evapouration [ltr (gal)]:	3.00 (0.79)	Evapouration Rate [ltr (gal)/hr]:	3.00 (0.79)	Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	25.78 (6.81)	@ boiling temp.	26.85 (7.09)	Boiler lose [ltr (gal)]:	1.00 (0.26)
Postboil target gravity [SG]:	1.044	mash items only	1.044

Style: 10B. American Amber Ale

Description:

Amber Ale

Estimated Original Gravity[SG]: 1.044	Estimated Final Gravity[SG]: 1.011	Alcohol By Volume[%]: 4.44
Bitterness [IBU]: 69.92	Colour [SRM(EBC)]: 21.30 (41.97)
Balance: 3.293	BU:GU ratio: 1.585

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Ale Malt (Barrett Burston)	1.022	49.59%	2500.00 (5.51)	48.54%
Amber Malt	1.017	38.70%	2000.00 (4.41)	38.83%
Caramel/Crystal Malt -120L	1.005	10.95%	600.00 (1.32)	11.65%
Chocolate Malt (US)	1.000	0.77%	50.00 (0.11)	0.97%

Hops

Hop Utilisation Method: Tinseth - No chill cooling method

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Galaxy	13.40%	40.01	57.22%	30.00 (1.06)	60.00
Amarillo	8.20%	14.71	21.04%	20.00 (0.71)	30.00
Amarillo	8.20%	6.41	9.17%	10.00 (0.35)	15.00
Galaxy	13.40%	8.79	12.57%	10.00 (0.35)	5.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
American Ale - Wyeast 1056	medium-low	75.00%	15.00 (59.00)	22.00 (71.60)	10% ABV

Estimated required yeast cells (billion):

213.22

Dried yeast (gm):	11.34

No of liquid yeast(Wyeast/Whitelabs) packs:	2.27	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	302.44	(Assumes 25% trub and 94% viability)
One day settling	151.22	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	78.97	(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)]:	15.45 (4.08)	Mash tun volume required [ltr (gal)]:	25.42 (6.72)
Grain Weight [gms (lbs)]:	5150.00 (11.35)	Mash gravity @ 100% conversion [SG]:	1.035

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	85.13 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	6.52	13.50	57.04	69.01
2	13.50	13.50	21.99	26.61
Combined	20.02	27.00	39.52	47.81

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