Brew Day: Hank-May 21, 2011

Brewday: Hank - May 21, 2011

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	24.00	Losses [ltr (gal)]:	1.00
Original Gravity[SG]:	1.059	Colour [SRM(EBC)]:	19.26(37.95)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	35.27

Preboil Values:

Mash water volume [ltr (gal)]:	22.16 (5.85)	Mash tun volume [ltr (gal)]:	26.40 (6.97)	Mash tun loses [ltr (gal)]:	0.00 (0.00)
Preboil wort volume [ltr (gal)]:	26.00 (6.87)	@ mash out temp.	26.62 (7.03)	Preboil gravity [SG]:	1.055

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)]:	24.00 (6.34)	@ boiling temp.	25.00 (6.60)	Boiler lose [ltr (gal)]:	1.00 (0.26)
Postboil target gravity [SG]:	1.059	mash items only	1.059

Style: 10C. American Brown Ale

Description:

American brown ale, potentially for AHB case swap.

Estimated Original Gravity[SG]: 1.059	Estimated Final Gravity[SG]: 1.015	Alcohol By Volume[%]: 5.95
Bitterness [IBU]: 35.27	Colour [SRM(EBC)]: 19.26 (37.95)
Balance: 1.239	BU:GU ratio: 0.596

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Ale Malt (Barrett Burston)	1.045	76.09%	4788.27 (10.56)	75.63%
Brown Malt	1.002	3.64%	257.14 (0.57)	4.06%
Chocolate Malt Pale (Bairds)	1.002	2.58%	171.43 (0.38)	2.71%
Crystal Malt Dark (Bairds)	1.001	1.86%	128.57 (0.28)	2.03%
Crystal Malt Pale (Bairds)	1.003	4.65%	300.00 (0.66)	4.74%
Wheat Malt (Barrett Burston)	1.007	11.18%	685.71 (1.51)	10.83%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Amarillo	8.90%	20.00	56.71%	25.38 (0.90)	60.00
Amarillo	8.90%	6.70	19.00%	17.14 (0.60)	15.00
Cascade	5.75%	4.33	12.28%	17.14 (0.60)	15.00
Nelson sauvin	10.00%	3.77	10.68%	8.57 (0.30)	15.00
Cascade	5.75%	0.47	1.33%	21.43 (0.76)	1.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
American Ale - Wyeast 1056	medium-low	75.00%	15.00 (59.00)	22.00 (71.60)	10% ABV

Estimated required yeast cells (billion):

255.04

Dried yeast (gm):	13.57

No of liquid yeast(Wyeast/Whitelabs) packs:	2.71	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	361.76	(Assumes 25% trub and 94% viability)
One day settling	180.88	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	94.46	(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)]:	22.16 (5.85)	Mash tun volume required [ltr (gal)]:	26.40 (6.97)
Grain Weight [gms (lbs)]:	6331.13 (13.96)	Mash gravity @ 100% conversion [SG]:	1.073

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	84.94 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	0.00	13.93	75.41	85.41
2	12.07	12.07	30.57	34.62
Combined	12.07	26.00	54.59	61.83

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