Brew Day: Out of Gas Hefeweizen-October 17, 2009

Brewday: Out of Gas Hefeweizen - October 17, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	26.72	Losses [ltr (gal)]:	3.72
Original Gravity[SG]:	1.051	Colour [SRM(EBC)]:	3.18(6.27)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	0.00

Preboil Values:

Mash water volume [ltr (gal)]:	17.55 (4.64)	Mash tun volume [ltr (gal)]:	27.75 (7.33)	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]:	1.043

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)]:	26.72 (7.06)	@ boiling temp.	27.84 (7.35)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.050	mash items only	1.050

Style: 15A. Weizen/Weissbier

Description:

Brewed with Fran's on sat-17-october, similar to 'Franz's Hef'

Estimated Original Gravity[SG]: 1.050	Estimated Final Gravity[SG]: 1.012	Alcohol By Volume[%]: 5.03
Bitterness [IBU]: 0.00	Colour [SRM(EBC)]: 3.18 (6.27)
Balance: 0.000	BU:GU ratio: 0.000

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Pilsner Pale Malt (Barrett Burston)	1.025	50.00%	2962.09 (6.53)	50.63%
Wheat Malt (Barrett Burston)	1.025	50.00%	2888.04 (6.37)	49.37%

Estimated required yeast cells (billion):

219.94

Dried yeast (gm):	11.70

No of liquid yeast(Wyeast/Whitelabs) packs:	2.34	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	311.97	(Assumes 25% trub and 94% viability)
One day settling	155.98	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	81.46	(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)]:	17.55 (4.64)	Mash tun volume required [ltr (gal)]:	27.75 (7.33)
Grain Weight [gms (lbs)]:	5850.13 (12.90)	Mash gravity @ 100% conversion [SG]:	1.044

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	84.67 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	6.28	14.50	62.51	74.77
2	14.50	14.50	24.47	29.27
Combined	20.78	29.00	43.49	52.02

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