Brew Day: Australian Pale Ale-May 21, 2011

Brewday: Australian Pale Ale - May 21, 2011

Recipe Values:

Volume to fermenter[ltr (gal)]:	40.00	Total volume[ltr (gal)]:	41.00	Losses [ltr (gal)]:	1.00
Original Gravity[SG]:	1.052	Colour [SRM(EBC)]:	4.84(9.53)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	30.00

Preboil Values:

Mash water volume [ltr (gal)]:	33.00 (8.72)	Mash tun volume [ltr (gal)]:	40.07 (10.59)	Mash tun loses [ltr (gal)]:	0.00 (0.00)
Preboil wort volume [ltr (gal)]:	43.00 (11.36)	@ mash out temp.	44.02 (11.63)	Preboil gravity [SG]:	1.050

Postboil Values:

Evapouration [ltr (gal)]:	2.00 (0.53)	Evapouration Rate [ltr (gal)/hr]:	2.00 (0.53)	Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	41.00 (10.83)	@ boiling temp.	42.71 (11.28)	Boiler lose [ltr (gal)]:	1.00 (0.26)
Postboil target gravity [SG]:	1.052	mash items only	1.052

Style:

Description:

Coopers Sparkling Ale clone

Mashed at 63C for 90 mins, actual FG was 1.006

Brew at around 18C

Estimated Original Gravity[SG]: 1.052	Estimated Final Gravity[SG]: 1.010	Alcohol By Volume[%]: 5.58
Bitterness [IBU]: 30.00	Colour [SRM(EBC)]: 4.84 (9.53)
Balance: 1.342	BU:GU ratio: 0.577

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Sacchrification	infusion	64.00 (147.20)	90

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Ale Malt (Barrett Burston)	1.047	90.00%	8507.16 (18.76)	90.23%
Wheat Malt (Barrett Burston)	1.005	10.00%	921.61 (2.03)	9.77%

Hops

Hop Utilisation Method: Tinseth - No chill cooling method

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Super Pride	13.00%	25.00	83.33%	32.99 (1.16)	60.00
Pride Of Ringwood	8.50%	5.00	16.67%	15.31 (0.54)	5.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Coopers Yeast	Meduim	80.00%	16.00 (60.80)	24.00 (75.20)	Medium

Estimated required yeast cells (billion):

390.00

Dried yeast (gm):	20.74

No of liquid yeast(Wyeast/Whitelabs) packs:	4.15	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	553.19	(Assumes 25% trub and 94% viability)
One day settling	276.60	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	144.44	(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	64.00 (147.20)	90	33.00 (8.72)	69.04 (156.27)	3.50

Mash Details

Mash water required [ltr (gal)]:	33.00 (8.72)	Mash tun volume required [ltr (gal)]:	40.07 (10.59)
Grain Weight [gms (lbs)]:	9428.77 (20.79)	Mash gravity @ 100% conversion [SG]:	1.056

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	86.82 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	0.76	21.50	72.75	84.21
2	21.50	21.50	26.41	30.58
Combined	22.26	43.00	49.58	57.39

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