Brew Day: Lou Lou Brown's porter-January 6, 2012

Brewday: Lou Lou Brown's porter - January 6, 2012

Recipe Values:

Volume to fermenter[ltr (gal)]:	46.00	Total volume[ltr (gal)]:	49.00	Losses [ltr (gal)]:	3.00
Original Gravity[SG]:	1.056	Colour [SRM(EBC)]:	30.53(60.15)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	22.00

Preboil Values:

Mash water volume [ltr (gal)]:	36.95 (9.76)	Mash tun volume [ltr (gal)]:	49.76 (13.15)	Mash tun loses [ltr (gal)]:	0.00 (0.00)
Preboil wort volume [ltr (gal)]:	51.00 (13.47)	@ mash out temp.	52.21 (13.79)	Preboil gravity [SG]:	1.054

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)]:	49.00 (12.94)	@ boiling temp.	51.04 (13.48)	Boiler lose [ltr (gal)]:	3.00 (0.79)
Postboil target gravity [SG]:	1.056	mash items only	1.056

Style: 12A. Brown Porter

Description:

Modifying from a brown ale to a brown porter.

Estimated Original Gravity[SG]: 1.056	Estimated Final Gravity[SG]: 1.017	Alcohol By Volume[%]: 5.27
Bitterness [IBU]: 22.00	Colour [SRM(EBC)]: 30.53 (60.15)
Balance: 0.735	BU:GU ratio: 0.392

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Protien	infusion	53.00 (127.40)	5
Sacchrification	direct	65.00 (149.00)	90

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Amber Malt	1.001	2.38%	298.26 (0.66)	2.42%
Chocolate Malt (UK)	1.003	4.63%	596.52 (1.32)	4.84%
Crystal Malt Medium (Bairds)	1.002	3.05%	397.68 (0.88)	3.23%
Crystal Pale (Thomas Fawcett)	1.003	4.51%	596.52 (1.32)	4.84%
Maris Otter Malt (Bairds)	1.048	85.43%	10427.79 (22.99)	84.66%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
East Kent Goldings	4.75%	22.00	100.00%	104.02 (3.67)	60.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Ringwood Ale - Wyeast 1187	high	70.00%	18.00 (64.40)	23.00 (73.40)	10% ABV

Estimated required yeast cells (billion):

484.63

Dried yeast (gm):	25.78

No of liquid yeast(Wyeast/Whitelabs) packs:	5.16	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	687.42	(Assumes 25% trub and 94% viability)
One day settling	343.71	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	179.49	(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]
Protien	Infusion	53.00 (127.40)	5	36.95 (9.76)	57.37 (135.27)	3.00
Sacchrification	Direct	65.00 (149.00)	90	12.32 (3.25)	95.00 (203.00)	3.50

Mash Details

Mash water required [ltr (gal)]:	36.95 (9.76)	Mash tun volume required [ltr (gal)]:	49.76 (13.15)
Grain Weight [gms (lbs)]:	12316.77 (27.15)	Mash gravity @ 100% conversion [SG]:	1.056

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	85.12 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	4.56	25.50	77.92	88.43
2	25.50	25.50	30.05	34.11
Combined	30.06	51.00	53.99	61.27

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