Brew Day: Aventinus clone-October 31, 2011

Brewday: Aventinus clone - October 31, 2011

Recipe Values:

Volume to fermenter[ltr (gal)]:	20.00	Total volume[ltr (gal)]:	21.00	Losses [ltr (gal)]:	1.00
Original Gravity[SG]:	1.080	Colour [SRM(EBC)]:	12.65(24.93)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	15.23

Preboil Values:

Mash water volume [ltr (gal)]:	28.13 (7.43)	Mash tun volume [ltr (gal)]:	33.52 (8.85)	Mash tun loses [ltr (gal)]:	0.00 (0.00)
Preboil wort volume [ltr (gal)]:	23.00 (6.08)	@ mash out temp.	23.55 (6.22)	Preboil gravity [SG]:	1.080

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)]:	21.00 (5.55)	@ boiling temp.	21.88 (5.78)	Boiler lose [ltr (gal)]:	1.00 (0.26)
Postboil target gravity [SG]:	1.087	mash items only	1.087

Style: 15C. Weizenbock

Description:

Reportedly a clone of Aventinus Wheat-Doppelbock

Estimated Original Gravity[SG]: 1.087	Estimated Final Gravity[SG]: 1.024	Alcohol By Volume[%]: 8.55
Bitterness [IBU]: 15.23	Colour [SRM(EBC)]: 12.65 (24.93)
Balance: 0.348	BU:GU ratio: 0.174

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Sacchrification	infusion	65.50 (149.90)	60

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Ale Malt (Belgian)	1.035	40.07%	3258.68 (7.18)	40.54%
Chocolate Malt (Bairds)	1.000	0.36%	31.11 (0.07)	0.39%
Crystal Malt Pale (Bairds)	1.003	3.46%	288.89 (0.64)	3.59%
Melanoidian Malt (Weyermann)	1.001	1.45%	125.56 (0.28)	1.56%
Wheat Malt Pale (Weyermann)	1.048	54.66%	4333.33 (9.55)	53.91%

Hops

Hop Utilisation Method: Rager

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Columbus	14.00%	13.00	85.37%	7.51 (0.26)	60.00
Czech Saaz	3.75%	2.23	14.63%	18.00 (0.63)	15.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
German Wheat - Wyeast 3333	High	73.00%	17.00 (62.60)	24.00 (75.20)	10% ABV

Estimated required yeast cells (billion):

300.00

Dried yeast (gm):	15.96

No of liquid yeast(Wyeast/Whitelabs) packs:	3.19	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	425.53	(Assumes 25% trub and 94% viability)
One day settling	212.77	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	111.11	(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	65.50 (149.90)	60	28.13 (7.43)	70.71 (159.28)	3.50

Mash Details

Mash water required [ltr (gal)]:	28.13 (7.43)	Mash tun volume required [ltr (gal)]:	33.52 (8.85)
Grain Weight [gms (lbs)]:	8037.57 (17.72)	Mash gravity @ 100% conversion [SG]:	1.156

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	75.38 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	0.00	17.68	86.49	86.93
2	5.32	5.32	57.32	57.61
Combined	5.32	23.00	79.74	80.15

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