Brew Day: Scottish - Export 75/--November 8, 2009

Brewday: Scottish - Export 75/- - November 8, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	21.00	Total volume[ltr (gal)]:	25.00	Losses [ltr (gal)]:	4.00
Original Gravity[SG]:	1.052	Colour [SRM(EBC)]:	15.66(30.86)
Mash Efficiency [%]:	70.00%	Bitterness[IBU]:	20.00

Preboil Values:

Mash water volume [ltr (gal)]:	20.66 (5.46)	Mash tun volume [ltr (gal)]:	25.63 (6.77)	Mash tun loses [ltr (gal)]:	0.00 (0.00)
Preboil wort volume [ltr (gal)]:	28.00 (7.40)	@ mash out temp.	28.67 (7.57)	Preboil gravity [SG]:	1.044

Postboil Values:

Evapouration [ltr (gal)]:	3.00 (0.79)	Evapouration Rate [ltr (gal)/hr]:	3.00 (0.79)	Boil time [Minutes]:	60.00
Postboil wort volume [ltr (gal)]:	25.00 (6.60)	@ boiling temp.	26.04 (6.88)	Boiler lose [ltr (gal)]:	4.00 (1.06)
Postboil target gravity [SG]:	1.049	mash items only	1.049

Style: 9C. Scottish Export 80/-

Description:

Estimated Original Gravity[SG]: 1.049	Estimated Final Gravity[SG]: 1.013	Alcohol By Volume[%]: 4.81
Bitterness [IBU]: 20.00	Colour [SRM(EBC)]: 15.66 (30.86)
Balance: 0.810	BU:GU ratio: 0.406

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Protein rest	infusion	53.00 (127.40)	5
Sacchrification	infusion	68.00 (154.40)	60

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Ale Malt (Barrett Burston)	1.039	79.26%	4631.51 (10.21)	78.45%
Chocolate Malt Pale (Bairds)	1.000	0.95%	58.23 (0.13)	0.99%
Crystal Malt Dark (Bairds)	1.002	4.01%	257.55 (0.57)	4.36%
Crystal Malt Medium (Bairds)	1.002	4.13%	257.55 (0.57)	4.36%
Munich II Malt (Weyermann)	1.006	11.65%	698.76 (1.54)	11.84%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Brewers Gold	7.90%	20.00	100.00%	27.24 (0.96)	60.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Irish Ale - Wyeast 1084	medium	73.00%	16.00 (60.80)	23.00 (73.40)	10% ABV

Estimated required yeast cells (billion):

204.75

Dried yeast (gm):	10.89

No of liquid yeast(Wyeast/Whitelabs) packs:	2.18	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	290.43	(Assumes 25% trub and 94% viability)
One day settling	145.21	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	75.83	(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]
Protein rest	Infusion	53.00 (127.40)	5	13.28 (3.51)	58.83 (137.90)	2.25
Sacchrification	Infusion	68.00 (154.40)	60	7.38 (1.95)	95.00 (203.00)	3.50

Mash Details

Mash water required [ltr (gal)]:	20.66 (5.46)	Mash tun volume required [ltr (gal)]:	25.63 (6.77)
Grain Weight [gms (lbs)]:	5903.60 (13.02)	Mash gravity @ 100% conversion [SG]:	1.058

Number of batches:

General:

Minimum required efficiency:	70.00 %	Max expected efficiency	87.46 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	1.01	14.00	64.89	81.07
2	14.00	14.00	22.98	28.71
Combined	15.01	28.00	43.93	54.89

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