Brew Day: Dunkel Weizen-December 5, 2010

Brewday: Dunkel Weizen - December 5, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	38.00	Total volume[ltr (gal)]:	41.82	Losses [ltr (gal)]:	3.82
Original Gravity[SG]:	1.056	Colour [SRM(EBC)]:	16.33(32.17)
Mash Efficiency [%]:	65.00%	Bitterness[IBU]:	11.83

Preboil Values:

Mash water volume [ltr (gal)]:	36.51 (9.64)	Mash tun volume [ltr (gal)]:	47.79 (12.63)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	44.00 (11.62)	@ mash out temp.	45.05 (11.90)	Preboil gravity [SG]:	1.051

Postboil Values:

Evapouration [ltr (gal)]:	4.00 (1.06)	Evapouration Rate [ltr (gal)/hr]:	4.00 (1.06)	Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	41.82 (11.05)	@ boiling temp.	43.56 (11.51)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.059	mash items only	1.056

Style: 15B. Dunkelweizen

Description:

Beer brewed for Melbourne Brewers annual dinner.

Estimated Original Gravity[SG]: 1.059	Estimated Final Gravity[SG]: 1.014	Alcohol By Volume[%]: 6.02
Bitterness [IBU]: 11.83	Colour [SRM(EBC)]: 16.33 (32.17)
Balance: 0.426	BU:GU ratio: 0.200

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Carahell Malt (Weyermann)	1.007	11.19%	1530.00 (3.37)	12.27%
Caramunich Type 2 Malt (Weyermann)	1.009	14.78%	2050.00 (4.52)	16.44%
Sugar, Table (Sucrose)	1.003	4.69%	300.00 (0.66)	2.41%
Vienna Malt	1.012	20.43%	2570.01 (5.67)	20.61%
Wheat Malt (Barrett Burston)	1.029	48.91%	6019.99 (13.27)	48.28%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Hallertau Hersbrucker	3.50%	10.50	88.82%	59.00 (2.08)	60.00
Magnum	14.40%	1.32	11.18%	1.81 (0.06)	60.00

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):

399.00

Dried yeast (gm):	21.22

No of liquid yeast(Wyeast/Whitelabs) packs:	4.24	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	565.96	(Assumes 25% trub and 94% viability)
One day settling	282.98	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	147.78	(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)]:	36.51 (9.64)	Mash tun volume required [ltr (gal)]:	47.79 (12.63)
Grain Weight [gms (lbs)]:	12170.00 (26.83)	Mash gravity @ 100% conversion [SG]:	1.076

Number of batches:

General:

Minimum required efficiency:	65.00 %	Max expected efficiency	80.20 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	3.13	22.00	71.05	91.28
2	22.00	22.00	31.61	40.62
Combined	25.13	44.00	51.33	65.95

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