Brew Day: ANZAC Pils-September 24, 2010

Brewday: ANZAC Pils - 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)]:	3.38(6.65)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	42.12

Preboil Values:

Mash water volume [ltr (gal)]:	15.00 (3.96)	Mash tun volume [ltr (gal)]:	25.13 (6.64)	Mash tun loses [ltr (gal)]:
Preboil wort volume [ltr (gal)]:	27.00 (7.13)	@ mash out temp.	27.64 (7.30)	Preboil gravity [SG]:	1.039

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: 2A. German Pilsner (Pils)

Description:

First crack at a Pilsner

Estimated Original Gravity[SG]: 1.044	Estimated Final Gravity[SG]: 1.009	Alcohol By Volume[%]: 4.69
Bitterness [IBU]: 42.12	Colour [SRM(EBC)]: 3.38 (6.65)
Balance: 2.239	BU:GU ratio: 0.963

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Sacchrification	infusion	67.00 (152.60)	60

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Pilsner Malt (Weyermann)	1.044	100.00%	5000.00 (11.02)	100.00%

Hops

Hop Utilisation Method: Tinseth - No chill cooling method

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
D Saaz	6.10%	22.52	53.46%	36.97 (1.30)	60.00
D Saaz	6.10%	19.60	46.54%	44.18 (1.56)	10.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
German Lager Yeast - WLP830	Medium	80.00%	10.00 (50.00)	13.00 (55.40)	Medium

Estimated required yeast cells (billion):

422.91

Dried yeast (gm):	22.50

No of liquid yeast(Wyeast/Whitelabs) packs:	4.50	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	599.87	(Assumes 25% trub and 94% viability)
One day settling	299.94	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	156.63	(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]
Sacchrification	Infusion	67.00 (152.60)	60	15.00 (3.96)	73.29 (163.92)	3.00

Mash Details

Mash water required [ltr (gal)]:	15.00 (3.96)	Mash tun volume required [ltr (gal)]:	25.13 (6.64)
Grain Weight [gms (lbs)]:	5000.00 (11.02)	Mash gravity @ 100% conversion [SG]:	1.034

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	85.55 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	6.78	13.50	56.79	69.05
2	13.50	13.50	21.59	26.24
Combined	20.28	27.00	39.19	47.65

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