Brew Day: On The High Side Hefeweizen-October 24, 2009

Brewday: On The High Side Hefeweizen - October 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]:	1.050	Colour [SRM(EBC)]:	3.18(6.27)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	0.00

Preboil Values:

Mash water volume [ltr (gal)]:	15.56 (4.11)	Mash tun volume [ltr (gal)]:	24.91 (6.58)	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]:	1.043

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)]:	23.69 (6.26)	@ boiling temp.	24.68 (6.52)	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 sat-24-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%	2626.04 (5.79)	50.63%
Wheat Malt (Barrett Burston)	1.025	50.00%	2560.39 (5.64)	49.37%

Estimated required yeast cells (billion):

187.50

Dried yeast (gm):	9.97

No of liquid yeast(Wyeast/Whitelabs) packs:	1.99	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	265.96	(Assumes 25% trub and 94% viability)
One day settling	132.98	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	69.44	(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)]:	15.56 (4.11)	Mash tun volume required [ltr (gal)]:	24.91 (6.58)
Grain Weight [gms (lbs)]:	5186.44 (11.43)	Mash gravity @ 100% conversion [SG]:	1.044

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	84.52 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	5.88	13.00	61.40	73.69
2	13.00	13.00	24.16	29.00
Combined	18.88	26.00	42.78	51.34

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