Brew Day: American Pale Ale-December 22, 2010

Brewday: American Pale Ale - December 22, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	26.72	Losses [ltr (gal)]:	3.72
Original Gravity[SG]:	1.061	Colour [SRM(EBC)]:	6.13(12.07)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	38.68

Preboil Values:

Mash water volume [ltr (gal)]:	21.40 (5.65)	Mash tun volume [ltr (gal)]:	30.28 (8.00)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	29.00 (7.66)	@ mash out temp.	29.69 (7.84)	Preboil gravity [SG]:	1.053

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)]:	26.72 (7.06)	@ boiling temp.	27.84 (7.35)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.061	mash items only	1.061

Style: 10A. American Pale Ale

Description:

JZ's brewing classic styles APA

Estimated Original Gravity[SG]: 1.061	Estimated Final Gravity[SG]: 1.016	Alcohol By Volume[%]: 6.00
Bitterness [IBU]: 38.68	Colour [SRM(EBC)]: 6.13 (12.07)
Balance: 1.300	BU:GU ratio: 0.639

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Sacchrification	infusion	67.00 (152.60)	60
Mash Out	direct	75.00 (167.00)	10

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Amber Malt	1.003	5.49%	403.83 (0.89)	5.66%
Munich Malt	1.004	5.81%	403.83 (0.89)	5.66%
Pale Malt (2 Row) US	1.051	84.75%	6057.48 (13.35)	84.90%
Wheat Malt (Joe White)	1.002	3.95%	269.62 (0.59)	3.78%

Hops

Hop Utilisation Method: Rager

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Horizon	12.00%	31.79	82.18%	24.18 (0.85)	60.00
Cascade	6.00%	2.44	6.31%	17.07 (0.60)	10.00
Centennial	10.50%	4.45	11.52%	17.82 (0.63)	10.00
Cascade	6.00%	0.00	0.00%	17.82 (0.63)	0.00
Centennial	10.50%	0.00	0.00%	17.82 (0.63)	0.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
American Ale II - Wyeast 1272	high	74.00%	15.00 (59.00)	22.00 (71.60)	10% ABV

Estimated required yeast cells (billion):

261.03

Dried yeast (gm):	13.88

No of liquid yeast(Wyeast/Whitelabs) packs:	2.78	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	370.25	(Assumes 25% trub and 94% viability)
One day settling	185.12	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	96.68	(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	21.40 (5.65)	73.29 (163.92)	3.00
Mash Out	Direct	75.00 (167.00)	10

Mash Details

Mash water required [ltr (gal)]:	21.40 (5.65)	Mash tun volume required [ltr (gal)]:	30.28 (8.00)
Grain Weight [gms (lbs)]:	7134.76 (15.73)	Mash gravity @ 100% conversion [SG]:	1.065

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	81.39 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	4.10	14.50	73.56	84.58
2	14.50	14.50	31.73	36.48
Combined	18.60	29.00	52.65	60.53

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