Brewday: November 8, 2009 - Scottish - Export 75/-
Summary
| Volume to fermenter[ltr (gal)]: | 21.00 | Original Gravity[SG]: | 1.052 |
|---|---|---|---|
| Mash Efficiency [%]: | 70.00% | Bitterness[IBU]: | 20.00 |
| Colour [SRM(EBC)]: | 15.66(30.86) |
Mash
| Mash water volume [ltr (gal)]: | 20.66 (5.46) | Mash tun volume required[ltr (gal)]: | 25.63 (6.77) |
|---|---|---|---|
| Total Mash Grain Weight [gms (lbs)]: | 5903.60 (13.02) |
Grains:
| Type | Weight [gms (lbs)] | Actual Weight |
|---|---|---|
| Ale Malt (Barrett Burston) | 4631.51 (10.21) | |
| Chocolate Malt Pale (Bairds) | 58.23 (0.13) | |
| Crystal Malt Dark (Bairds) | 257.55 (0.57) | |
| Crystal Malt Medium (Bairds) | 257.55 (0.57) | |
| Munich II Malt (Weyermann) | 698.76 (1.54) | |
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 gravity @ 100% conversion [SG]: | 1.058 |
|---|
Test ph
Observed ph:pH adjustments:
Sparge
| Minimum required efficiency: | 70.00 % | Max expected efficiency | 87.46 % |
|---|
| 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:
| Absorbtion [l/kg]: | 1.3 | Grain displacement [l/kg]: | 0.67 |
|---|
Preboil Values:
| Preboil wort volume [ltr (gal)]: | 28.00 (7.40) | @ mash out temp. | 28.67 (7.57) |
|---|---|---|---|
| Preboil gravity [SG]: | 1.044 |
Boil
Hops:
Hop Utilisation Method: Tinseth| Type | AA(%) | IBU | Weight [gms (oz)] | Actual Weight | Time(minutes) |
|---|---|---|---|---|---|
| Brewers Gold | 7.90% | 20.00 | 27.24 (0.96) | 60.00 |
Postboil Values:
| Evaporation [ltr (gal)]: | 3.00 (0.79) | ||
|---|---|---|---|
| Postboil wort volume [ltr (gal)]: | 25.00 (6.60) | @ boiling temp. | 26.04 (6.88) |
| Postboil target gravity [SG]: | 1.049 | mash items only | 1.049 |
| Boiler loses [ltr (gal)]: | 4.00 (1.06) |
Yeast Pitching
| Type | Min Temp[C (F)] | Max Temp[C (F)] |
|---|---|---|
| Irish Ale - Wyeast 1084 | 16.00 (60.80) | 23.00 (73.40) |
| 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) |