Brew Day: Jamieson Doppelbock-May 24, 2009

Brewday: Jamieson Doppelbock - May 24, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	20.00	Total volume[ltr (gal)]:	23.69	Losses [ltr (gal)]:	3.69
Original Gravity[SG]:	1.071	Colour [SRM(EBC)]:	15.97(31.45)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	24.60

Preboil Values:

Mash water volume [ltr (gal)]:	16.82 (4.44)	Mash tun volume [ltr (gal)]:	25.74 (6.80)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	26.00 (6.87)	@ mash out temp.	26.62 (7.03)	Preboil gravity [SG]:	1.045

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)]:	23.69 (6.26)	@ boiling temp.	24.68 (6.52)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.071	mash items only	1.053

Style: 5D. Eisbock

Description:

Wort brewed at Jameisons brewery and taken away to ferment.

Was mashed at 67C

Water treatment

24gms of citric acid

500gms Calcium Sulfate

Estimated Original Gravity[SG]: 1.071	Estimated Final Gravity[SG]: 1.018	Alcohol By Volume[%]: 7.17
Bitterness [IBU]: 24.60	Colour [SRM(EBC)]: 15.97 (31.45)
Balance: 0.716	BU:GU ratio: 0.345

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Ale Malt (Barrett Burston)	1.043	60.33%	4521.28 (9.97)	66.57%
Caramunich Type 2 Malt (Weyermann)	1.002	2.40%	197.44 (0.44)	2.91%
Malt Extract - Light	1.019	25.94%	1184.62 (2.61)	17.44%
Munich I Malt (Weyermann)	1.004	5.13%	394.87 (0.87)	5.81%
Munich II Malt (Weyermann)	1.004	5.13%	394.87 (0.87)	5.81%
Wheat Chocolate Malt (Weyermann)	1.001	1.06%	98.72 (0.22)	1.45%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Tettnang	4.50%	22.80	92.68%	58.94 (2.08)	90.00
Tettnang	4.50%	1.80	7.32%	8.22 (0.29)	20.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Bavarian Lager - Wyeast 2206	medium-high	75.00%	8.00 (46.40)	14.00 (57.20)	9% ABV

Estimated required yeast cells (billion):

535.09

Dried yeast (gm):	28.46

No of liquid yeast(Wyeast/Whitelabs) packs:	5.69	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	758.99	(Assumes 25% trub and 94% viability)
One day settling	379.50	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	198.18	(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)]:	16.82 (4.44)	Mash tun volume required [ltr (gal)]:	25.74 (6.80)
Grain Weight [gms (lbs)]:	5607.18 (12.36)	Mash gravity @ 100% conversion [SG]:	1.050

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	83.30 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	5.16	13.00	64.19	75.93
2	13.00	13.00	26.23	31.03
Combined	18.16	26.00	45.21	53.48

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