Brew Day: Way Out Weizen-June 4, 2009

Brewday: Way Out Weizen - June 4, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	30.48	Losses [ltr (gal)]:	7.48
Original Gravity[SG]:	1.052	Colour [SRM(EBC)]:	4.29(8.46)
Mash Efficiency [%]:	70.00%	Bitterness[IBU]:	10.00

Preboil Values:

Mash water volume [ltr (gal)]:	22.31 (5.89)	Mash tun volume [ltr (gal)]:	33.63 (8.88)	Mash tun loses [ltr (gal)]:	4.00 (1.06)
Preboil wort volume [ltr (gal)]:	31.00 (8.19)	@ mash out temp.	31.74 (8.38)	Preboil gravity [SG]:	1.046

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)]:	30.48 (8.05)	@ boiling temp.	31.75 (8.39)	Boiler lose [ltr (gal)]:	4.00 (1.06)
Postboil target gravity [SG]:	1.052	mash items only	1.052

Style: 15A. Weizen/Weissbier

Description:

Weizen for AHB case swap - First all grain brew.

Estimated Original Gravity[SG]: 1.052	Estimated Final Gravity[SG]: 1.013	Alcohol By Volume[%]: 5.23
Bitterness [IBU]: 10.00	Colour [SRM(EBC)]: 4.29 (8.46)
Balance: 0.400	BU:GU ratio: 0.192

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Ale Malt (Barrett Burston)	1.026	50.00%	3764.97 (8.30)	50.63%
Wheat Malt (Barrett Burston)	1.026	50.00%	3670.85 (8.09)	49.37%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Hallertau Tradition German	6.03%	10.00	100.00%	22.32 (0.79)	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):

224.25

Dried yeast (gm):	11.93

No of liquid yeast(Wyeast/Whitelabs) packs:	2.39	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	318.09	(Assumes 25% trub and 94% viability)
One day settling	159.04	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	83.06	(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)]:	22.31 (5.89)	Mash tun volume required [ltr (gal)]:	33.63 (8.88)
Grain Weight [gms (lbs)]:	7435.81 (16.39)	Mash gravity @ 100% conversion [SG]:	1.054

Number of batches:

General:

Minimum required efficiency:	70.00 %	Max expected efficiency	78.93 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	6.34	15.50	63.01	79.04
2	15.50	15.50	28.92	36.28
Combined	21.84	31.00	45.97	57.66

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