Brew Day: Strict Observance Tripel-December 27, 2009

Brewday: Strict Observance Tripel - December 27, 2009

Recipe Values:

Volume to fermenter[ltr (gal)]:	30.00	Total volume[ltr (gal)]:	34.87	Losses [ltr (gal)]:	4.87
Original Gravity[SG]:	1.077	Colour [SRM(EBC)]:	5.06(9.96)
Mash Efficiency [%]:	70.00%	Bitterness[IBU]:	31.23

Preboil Values:

Mash water volume [ltr (gal)]:	28.41 (7.51)	Mash tun volume [ltr (gal)]:	57.93 (15.30)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	35.33 (9.33)	@ mash out temp.	36.17 (9.56)	Preboil gravity [SG]:	1.059

Postboil Values:

Evapouration [ltr (gal)]:	2.33 (0.62)	Evapouration Rate [ltr (gal)/hr]:	2.00 (0.53)	Boil time [Minutes]:	70.00
Postboil wort volume [ltr (gal)]:	34.87 (9.21)	@ boiling temp.	36.32 (9.59)	Boiler lose [ltr (gal)]:	3.00 (0.79)
Postboil target gravity [SG]:	1.077	mash items only	1.063

Style: 18C. Belgian Tripel

Description:

Estimated Original Gravity[SG]: 1.077	Estimated Final Gravity[SG]: 1.016	Alcohol By Volume[%]: 8.16
Bitterness [IBU]: 31.23	Colour [SRM(EBC)]: 5.06 (9.96)
Balance: 0.922	BU:GU ratio: 0.406

Mash schedule

Name	Type	Temperature [C (F)]	Time [Minutes]
Sacchrification	infusion	65.00 (149.00)	90

Fermentables

Type	Gravity [SG]	Gravity(%)	Weight [gms (lbs)]	Weight(%)
Cane (Beet) Sugar	1.014	17.58%	1223.84 (2.70)	10.42%
Melanoidian Malt (Weyermann)	1.001	1.32%	179.32 (0.40)	1.53%
Pilsner Pale Malt (Barrett Burston)	1.062	81.11%	10344.36 (22.81)	88.06%

Hops

Hop Utilisation Method: Rager

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Hallertau Aroma	8.10%	6.58	21.08%	10.13 (0.36)	75.00
Tettnang	4.00%	23.04	73.77%	71.82 (2.53)	75.00
Tettnang	4.00%	1.61	5.15%	23.77 (0.84)	10.00

Estimated required yeast cells (billion):

433.12

Dried yeast (gm):	23.04

No of liquid yeast(Wyeast/Whitelabs) packs:	4.61	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	614.36	(Assumes 25% trub and 94% viability)
One day settling	307.18	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	160.42	(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	65.00 (149.00)	90	28.41 (7.51)	71.68 (161.03)	2.70

Mash Details

Mash water required [ltr (gal)]:	28.41 (7.51)	Mash tun volume required [ltr (gal)]:	57.93 (15.30)
Grain Weight [gms (lbs)]:	10523.68 (23.20)	Mash gravity @ 100% conversion [SG]:	1.074

Number of batches:

General:

Minimum required efficiency:	70.00 %	Max expected efficiency	69.44 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	22.47	35.33	59.49	62.13
Combined	22.47	35.33	59.49	62.13

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