Brew Day: 1000 Years and Counting Hefeweissbier-December 26, 2009

Brewday: 1000 Years and Counting Hefeweissbier - December 26, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	26.61	Losses [ltr (gal)]:	3.61
Original Gravity[SG]:	1.047	Colour [SRM(EBC)]:	3.54(6.98)
Mash Efficiency [%]:	70.00%	Bitterness[IBU]:	10.60

Preboil Values:

Mash water volume [ltr (gal)]:	22.51 (5.95)	Mash tun volume [ltr (gal)]:	28.20 (7.45)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	31.00 (8.19)	@ mash out temp.	31.74 (8.38)	Preboil gravity [SG]:	1.038

Postboil Values:

Evapouration [ltr (gal)]:	6.00 (1.59)	Evapouration Rate [ltr (gal)/hr]:	4.00 (1.06)	Boil time [Minutes]:	90.00
Postboil wort volume [ltr (gal)]:	26.61 (7.03)	@ boiling temp.	27.72 (7.32)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.047	mash items only	1.047

Style: 15A. Weizen/Weissbier

Description:

Weihenstephaner Hefeweissbier clone

Estimated Original Gravity[SG]: 1.047	Estimated Final Gravity[SG]: 1.013	Alcohol By Volume[%]: 4.61
Bitterness [IBU]: 10.60	Colour [SRM(EBC)]: 3.54 (6.98)
Balance: 0.448	BU:GU ratio: 0.225

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Pilsner (2 Row) Ger	1.023	48.68%	2814.19 (6.20)	50.00%
Wheat Malt, Ger	1.024	51.32%	2814.20 (6.20)	50.00%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Hallertau Hersbrucker	2.80%	10.60	100.00%	42.58 (1.50)	60.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
German Wheat - Wyeast 3333	High	73.00%	17.00 (62.60)	24.00 (75.20)	10% ABV

Estimated required yeast cells (billion):

203.35

Dried yeast (gm):	10.82

No of liquid yeast(Wyeast/Whitelabs) packs:	2.16	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	288.43	(Assumes 25% trub and 94% viability)
One day settling	144.22	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	75.31	(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)]:	22.51 (5.95)	Mash tun volume required [ltr (gal)]:	28.20 (7.45)
Grain Weight [gms (lbs)]:	5628.38 (12.41)	Mash gravity @ 100% conversion [SG]:	1.057

Number of batches:

General:

Minimum required efficiency:	70.00 %	Max expected efficiency	86.64 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	1.92	15.50	56.36	73.38
2	15.50	15.50	20.60	26.82
Combined	17.42	31.00	38.48	50.10

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