Brew Day: Mai-August 2, 2009

Brewday: Mai - August 2, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	26.72	Losses [ltr (gal)]:	3.72
Original Gravity[SG]:	1.082	Colour [SRM(EBC)]:	9.63(18.97)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	25.00

Preboil Values:

Mash water volume [ltr (gal)]:	23.35 (6.17)	Mash tun volume [ltr (gal)]:	31.55 (8.34)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	29.00 (7.66)	@ mash out temp.	29.69 (7.84)	Preboil gravity [SG]:	1.057

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)]:	26.72 (7.06)	@ boiling temp.	27.84 (7.35)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.065	mash items only	1.065

Style: 5A. Maibock/Helles Bock

Description:

A simple recipe for a Maibock/Helles Bock

Estimated Original Gravity[SG]: 1.065	Estimated Final Gravity[SG]: 1.016	Alcohol By Volume[%]: 6.53
Bitterness [IBU]: 25.00	Colour [SRM(EBC)]: 9.63 (18.97)
Balance: 0.799	BU:GU ratio: 0.385

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Munich Malt - 10L	1.035	53.85%	4251.19 (9.37)	54.63%
Pilsner Pale Malt (Barrett Burston)	1.022	33.85%	2606.64 (5.75)	33.50%
Wheat Malt (Barrett Burston)	1.008	12.31%	924.17 (2.04)	11.88%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Super Pride	13.00%	20.00	80.00%	20.40 (0.72)	60.00
Hallertau Hersbrucker	2.30%	5.00	20.00%	37.50 (1.32)	30.00

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):

707.25

Dried yeast (gm):	37.62

No of liquid yeast(Wyeast/Whitelabs) packs:	7.52	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	1003.19	(Assumes 25% trub and 94% viability)
One day settling	501.60	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	261.94	(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)]:	23.35 (6.17)	Mash tun volume required [ltr (gal)]:	31.55 (8.34)
Grain Weight [gms (lbs)]:	7782.00 (17.16)	Mash gravity @ 100% conversion [SG]:	1.076

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	79.79 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	2.99	14.50	78.01	87.93
2	14.50	14.50	35.07	39.53
Combined	17.49	29.00	56.54	63.73

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