Brew Day: Pale Yarra-September 11, 2009

Brewday: Pale Yarra - September 11, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	27.00	Total volume[ltr (gal)]:	30.76	Losses [ltr (gal)]:	3.76
Original Gravity[SG]:	1.056	Colour [SRM(EBC)]:	9.61(18.92)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	33.37

Preboil Values:

Mash water volume [ltr (gal)]:	19.72 (5.21)	Mash tun volume [ltr (gal)]:	31.20 (8.24)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	33.00 (8.72)	@ mash out temp.	33.79 (8.93)	Preboil gravity [SG]:	1.042

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)]:	30.76 (8.13)	@ boiling temp.	32.04 (8.46)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.054	mash items only	1.047

Style: 8C. Extra Special/Strong Bitter (English Pale Ale)

Description:

Beer destined for AHB 2009 Xmas case swap.

(Losely modeled on an English Pale Ale with a few deviations)

Estimated Original Gravity[SG]: 1.054	Estimated Final Gravity[SG]: 1.012	Alcohol By Volume[%]: 5.61
Bitterness [IBU]: 33.37	Colour [SRM(EBC)]: 9.61 (18.92)
Balance: 1.335	BU:GU ratio: 0.615

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Protien	infusion	53.00 (127.40)	5
Sacchrification	direct	67.00 (152.60)	60

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Ale Malt (Barrett Burston)	1.020	36.84%	2727.32 (6.01)	38.32%
Barley Flaked (Bairds)	1.002	4.05%	334.32 (0.74)	4.70%
Cane (Beet) Sugar	1.007	12.60%	545.70 (1.20)	7.67%
Crystal Malt Dark (Bairds)	1.001	2.06%	167.16 (0.37)	2.35%
Crystal Pale (Thomas Fawcett)	1.005	8.34%	668.64 (1.47)	9.39%
Maris Otter Malt (Bairds)	1.020	36.12%	2674.58 (5.90)	37.58%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Super Pride	13.00%	30.00	89.91%	31.98 (1.13)	60.00
East Kent Goldings	4.75%	3.37	10.09%	19.81 (0.70)	15.00
Amarillo	9.50%	0.00	0.00%	8.00 (0.28)	Dry Hopped
East Kent Goldings	4.75%	0.00	0.00%	29.77 (1.05)	Dry Hopped
Super Pride	14.25%	0.00	0.00%	14.88 (0.52)	Dry Hopped

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
British Ale - Wyeast 1098	medium-high	74.00%	18.00 (64.40)	22.00 (71.60)	10% ABV
London ESB Ale - Wyeast 1968	very high	69.00%	18.00 (64.40)	22.00 (71.60)	10% ABV

Estimated required yeast cells (billion):

283.95

Dried yeast (gm):	15.10

No of liquid yeast(Wyeast/Whitelabs) packs:	3.02	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	402.76	(Assumes 25% trub and 94% viability)
One day settling	201.38	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	105.17	(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	19.72 (5.21)	57.37 (135.27)	3.00
Sacchrification	Direct	67.00 (152.60)	60

Mash Details

Mash water required [ltr (gal)]:	19.72 (5.21)	Mash tun volume required [ltr (gal)]:	31.20 (8.24)
Grain Weight [gms (lbs)]:	6572.03 (14.49)	Mash gravity @ 100% conversion [SG]:	1.041

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	85.23 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	7.09	16.50	60.67	72.61
2	16.50	16.50	23.32	27.91
Combined	23.59	33.00	41.99	50.26

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