Brew Day: Wiez Amber-June 8, 2009

Brewday: Wiez Amber - June 8, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	28.74	Losses [ltr (gal)]:	5.74
Original Gravity[SG]:	1.058	Colour [SRM(EBC)]:	16.79(33.08)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	12.00

Preboil Values:

Mash water volume [ltr (gal)]:	23.99 (6.34)	Mash tun volume [ltr (gal)]:	32.99 (8.72)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	31.00 (8.19)	@ mash out temp.	31.74 (8.38)	Preboil gravity [SG]:	1.054

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)]:	28.74 (7.59)	@ boiling temp.	29.94 (7.91)	Boiler lose [ltr (gal)]:	4.00 (1.06)
Postboil target gravity [SG]:	1.062	mash items only	1.062

Style: 15B. Dunkelweizen

Description:

Estimated Original Gravity[SG]: 1.062	Estimated Final Gravity[SG]: 1.015	Alcohol By Volume[%]: 6.21
Bitterness [IBU]: 12.00	Colour [SRM(EBC)]: 16.79 (33.08)
Balance: 0.403	BU:GU ratio: 0.194

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Cara-Pils/Dextrine	1.006	10.42%	891.99 (1.97)	11.16%
Crystal Malt Dark (Bairds)	1.003	4.58%	396.44 (0.87)	4.96%
Crystal Malt Medium (Bairds)	1.002	3.53%	297.33 (0.66)	3.72%
Maris Otter Malt (Bairds)	1.008	12.58%	991.10 (2.19)	12.40%
Munich II Malt (Weyermann)	1.010	15.94%	1288.43 (2.84)	16.11%
Wheat Caramel Malt (Weyermann)	1.002	3.91%	364.07 (0.80)	4.55%
Wheat Malt (Barrett Burston)	1.030	49.04%	3766.18 (8.30)	47.10%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Hallertau Hersbrucker	2.10%	5.00	41.67%	32.99 (1.16)	60.00
Perle	8.25%	7.00	58.33%	11.76 (0.41)	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):

250.13

Dried yeast (gm):	13.30

No of liquid yeast(Wyeast/Whitelabs) packs:	2.66	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	354.79	(Assumes 25% trub and 94% viability)
One day settling	177.39	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	92.64	(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)]:	23.99 (6.34)	Mash tun volume required [ltr (gal)]:	32.99 (8.72)
Grain Weight [gms (lbs)]:	7995.54 (17.63)	Mash gravity @ 100% conversion [SG]:	1.069

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	80.72 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	3.65	15.50	75.41	85.72
2	15.50	15.50	33.11	37.64
Combined	19.15	31.00	54.26	61.68

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