Brew Day: Dunkel Weizen-April 12, 2009

Brewday: Dunkel Weizen - April 12, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	26.61	Losses [ltr (gal)]:	3.61
Original Gravity[SG]:	55222.900	Colour [SRM(EBC)]:	18.12(35.71)
Mash Efficiency [%]:	70.00%	Bitterness[IBU]:	12.94

Preboil Values:

Mash water volume [ltr (gal)]:	16.95 (4.48)	Mash tun volume [ltr (gal)]:	45.97 (12.14)	Mash tun loses [ltr (gal)]:
Preboil wort volume [ltr (gal)]:	31.00 (8.19)	@ mash out temp.	31.74 (8.38)	Preboil gravity [SG]:	1.046

Postboil Values:

Evapouration [ltr (gal)]:	6.00 (1.59)	Evapouration Rate [ltr (gal)/hr]:		Boil time [Minutes]:	90.00
Postboil wort volume [ltr (gal)]:	26.61 (7.03)	@ boiling temp.	27.72 (7.32)	Boiler lose [ltr (gal)]:
Postboil target gravity [SG]:	1.056	mash items only	1.056

Style: 15B. Dunkelweizen

Description:

Dunkel Weizen

Estimated Original Gravity[SG]: 1.056	Estimated Final Gravity[SG]: 1.014	Alcohol By Volume[%]: 5.65
Bitterness [IBU]: 12.94	Colour [SRM(EBC)]: 18.12 (35.71)
Balance: 0.478	BU:GU ratio: 0.230

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Caraaroma Malt (Weyermann)	1.001	2.44%	173.56 (0.38)	2.56%
Carafa Special Type 2 (Weyermann)	1.000	0.79%	69.42 (0.15)	1.02%
Crystal Malt Dark (Bairds)	1.001	2.22%	173.56 (0.38)	2.56%
Munich Malt	1.014	25.18%	1735.63 (3.83)	25.60%
Pilsner Pale Malt (Barrett Burston)	1.009	16.28%	1157.08 (2.55)	17.06%
Wheat Malt, Ger	1.030	53.09%	3471.25 (7.65)	51.19%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Summer Saaz	2.50%	11.28	87.21%	55.06 (1.94)	60.00
Hallertau Hersbrucker	2.20%	1.65	12.79%	11.94 (0.42)	30.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Weihenstephan Weizen - Wyeast 3068	low	75.00%	18.00 (64.40)	24.00 (75.20)	10% ABV

Estimated required yeast cells (billion):

238144443.75

Dried yeast (gm):	12667257.65

No of liquid yeast(Wyeast/Whitelabs) packs:	2533451.53	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	337793537.23	(Assumes 25% trub and 94% viability)
One day settling	168896768.62	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	88201645.83	(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)]:	16.95 (4.48)	Mash tun volume required [ltr (gal)]:	45.97 (12.14)
Grain Weight [gms (lbs)]:	6780.51 (14.95)	Mash gravity @ 100% conversion [SG]:	1.051

Number of batches:

General:

Minimum required efficiency:	70.00 %	Max expected efficiency	74.83 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	24.48	31.00	45.88	51.60
Combined	24.48	31.00	45.88	51.60

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