Brew Day: Tzar Hazar-April 18, 2008

Brewday: Tzar Hazar - April 18, 2008

Recipe Values:

Volume to fermenter[ltr (gal)]:	17.00	Total volume[ltr (gal)]:	20.65	Losses [ltr (gal)]:	3.65
Original Gravity[SG]:	1.096	Colour [SRM(EBC)]:	73.05(143.91)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	55.13

Preboil Values:

Mash water volume [ltr (gal)]:	27.18 (7.18)	Mash tun volume [ltr (gal)]:	33.25 (8.78)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	23.00 (6.08)	@ mash out temp.	23.55 (6.22)	Preboil gravity [SG]:	1.080

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)]:	20.65 (5.46)	@ boiling temp.	21.51 (5.68)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.096	mash items only	1.096

Style: 13F. Russian Imperial Stout

Description:

Estimated Original Gravity[SG]: 1.096	Estimated Final Gravity[SG]: 1.019	Alcohol By Volume[%]: 10.29
Bitterness [IBU]: 55.13	Colour [SRM(EBC)]: 73.05 (143.91)
Balance: 1.335	BU:GU ratio: 0.574

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Sacchrification	infusion	67.00 (152.60)	60

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Ale Malt (Barrett Burston)	1.082	85.42%	7508.18 (16.55)	82.87%
Barley Roasted Malt (Bairds)	1.005	5.65%	703.80 (1.55)	7.77%
Chocolate Malt (Bairds)	1.002	2.28%	211.38 (0.47)	2.33%
Crystal Malt Dark (Bairds)	1.004	4.40%	425.19 (0.94)	4.69%
Crystal Malt Medium (Bairds)	1.002	2.25%	211.38 (0.47)	2.33%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Pride Of Ringwood	8.50%	53.40	96.86%	85.04 (3.00)	60.00
East Kent Goldings	4.75%	1.55	2.80%	12.15 (0.43)	10.00
East Kent Goldings	4.75%	0.18	0.33%	12.15 (0.43)	1.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Coopers Yeast	Meduim	80.00%	16.00 (60.80)	24.00 (75.20)	Medium

Estimated required yeast cells (billion):

305.99

Dried yeast (gm):	16.28

No of liquid yeast(Wyeast/Whitelabs) packs:	3.26	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	434.03	(Assumes 25% trub and 94% viability)
One day settling	217.02	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	113.33	(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]
Sacchrification	Infusion	67.00 (152.60)	60	27.18 (7.18)	73.29 (163.92)	3.00

Mash Details

Mash water required [ltr (gal)]:	27.18 (7.18)	Mash tun volume required [ltr (gal)]:	33.25 (8.78)
Grain Weight [gms (lbs)]:	9059.93 (19.97)	Mash gravity @ 100% conversion [SG]:	1.168

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	70.74 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	0.00	13.75	96.20	97.26
2	9.25	9.25	56.97	57.59
Combined	9.25	23.00	80.42	81.30

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