Brew Day: Franz's Hef-September 12, 2009

Brewday: Franz's Hef - September 12, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	19.00	Total volume[ltr (gal)]:	22.68	Losses [ltr (gal)]:	3.68
Original Gravity[SG]:	1.050	Colour [SRM(EBC)]:	3.18(6.27)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	12.00

Preboil Values:

Mash water volume [ltr (gal)]:	14.89 (3.93)	Mash tun volume [ltr (gal)]:	23.96 (6.33)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	25.00 (6.60)	@ mash out temp.	25.60 (6.76)	Preboil gravity [SG]:	1.043

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)]:	22.68 (5.99)	@ boiling temp.	23.63 (6.24)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.050	mash items only	1.050

Style: 15A. Weizen/Weissbier

Description:

Estimated Original Gravity[SG]: 1.050	Estimated Final Gravity[SG]: 1.012	Alcohol By Volume[%]: 5.03
Bitterness [IBU]: 12.00	Colour [SRM(EBC)]: 3.18 (6.27)
Balance: 0.499	BU:GU ratio: 0.240

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Pilsner Pale Malt (Barrett Burston)	1.025	50.00%	2513.84 (5.54)	50.63%
Wheat Malt (Barrett Burston)	1.025	50.00%	2451.00 (5.40)	49.37%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Hallertau Hersbrucker	4.25%	12.00	100.00%	27.76 (0.98)	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):

178.13

Dried yeast (gm):	9.47

No of liquid yeast(Wyeast/Whitelabs) packs:	1.89	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	252.66	(Assumes 25% trub and 94% viability)
One day settling	126.33	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	65.97	(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)]:	14.89 (3.93)	Mash tun volume required [ltr (gal)]:	23.96 (6.33)
Grain Weight [gms (lbs)]:	4964.84 (10.95)	Mash gravity @ 100% conversion [SG]:	1.044

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	84.46 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	5.74	12.50	60.97	73.28
2	12.50	12.50	24.04	28.89
Combined	18.24	25.00	42.50	51.08

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