Brew Day: ANHC Hefe-November 6, 2009

Brewday: ANHC Hefe - November 6, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	24.00	Total volume[ltr (gal)]:	27.73	Losses [ltr (gal)]:	3.73
Original Gravity[SG]:	1.050	Colour [SRM(EBC)]:	3.32(6.53)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	10.00

Preboil Values:

Mash water volume [ltr (gal)]:	19.53 (5.16)	Mash tun volume [ltr (gal)]:	29.56 (7.81)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	30.00 (7.93)	@ mash out temp.	30.71 (8.11)	Preboil gravity [SG]:	1.049

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)]:	27.73 (7.33)	@ boiling temp.	28.89 (7.63)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.056	mash items only	1.056

Style: 15A. Weizen/Weissbier

Description:

Estimated Original Gravity[SG]: 1.056	Estimated Final Gravity[SG]: 1.015	Alcohol By Volume[%]: 5.55
Bitterness [IBU]: 10.00	Colour [SRM(EBC)]: 3.32 (6.53)
Balance: 0.363	BU:GU ratio: 0.179

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Premium Pilsner Malt (Weyermann)	1.026	47.29%	3255.66 (7.18)	50.00%
White Wheat Malt	1.030	52.71%	3255.65 (7.18)	50.00%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Hallertau Tradition German	6.00%	10.00	100.00%	21.15 (0.75)	60.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Hefeweizen Ale - WLP300	Low	74.00%	20.00 (68.00)	22.22 (72.00)	Medium

Estimated required yeast cells (billion):

225.00

Dried yeast (gm):	11.97

No of liquid yeast(Wyeast/Whitelabs) packs:	2.39	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	319.15	(Assumes 25% trub and 94% viability)
One day settling	159.57	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	83.33	(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)]:	19.53 (5.16)	Mash tun volume required [ltr (gal)]:	29.56 (7.81)
Grain Weight [gms (lbs)]:	6511.31 (14.35)	Mash gravity @ 100% conversion [SG]:	1.053

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	83.62 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	5.66	15.00	69.68	82.17
2	15.00	15.00	28.20	33.26
Combined	20.66	30.00	48.94	57.72

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