Brew Day: Reay's Bitter-January 16, 2010

Brewday: Reay's Bitter - January 16, 2010

Recipe Values:

Volume to fermenter[ltr (gal)]:	23.00	Total volume[ltr (gal)]:	26.72	Losses [ltr (gal)]:	3.72
Original Gravity[SG]:	1.043	Colour [SRM(EBC)]:	6.71(13.21)
Mash Efficiency [%]:	75.00%	Bitterness[IBU]:	40.79

Preboil Values:

Mash water volume [ltr (gal)]:	13.81 (3.65)	Mash tun volume [ltr (gal)]:	25.29 (6.68)	Mash tun loses [ltr (gal)]:	2.00 (0.53)
Preboil wort volume [ltr (gal)]:	29.00 (7.66)	@ mash out temp.	29.69 (7.84)	Preboil gravity [SG]:	1.034

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)]:	26.72 (7.06)	@ boiling temp.	27.84 (7.35)	Boiler lose [ltr (gal)]:	2.00 (0.53)
Postboil target gravity [SG]:	1.039	mash items only	1.039

Style: 8A. Standard/Ordinary Bitter

Description:

Estimated Original Gravity[SG]: 1.039	Estimated Final Gravity[SG]: 1.010	Alcohol By Volume[%]: 3.87
Bitterness [IBU]: 40.79	Colour [SRM(EBC)]: 6.71 (13.21)
Balance: 2.200	BU:GU ratio: 1.059

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(%)
Biscuit Malt	1.001	2.75%	124.94 (0.28)	2.71%
Crystal Pale (Thomas Fawcett)	1.004	10.06%	497.54 (1.10)	10.81%
Maris Otter Malt (Bairds)	1.034	87.19%	3980.30 (8.78)	86.48%

Hops

Hop Utilisation Method: Tinseth

Type	AA(%)	IBU	IBU(%)	Weight [gms (oz)]	Time(minutes)
Northern Brewer	8.50%	20.79	50.97%	25.57 (0.90)	60.00
Fuggle	4.75%	10.00	24.51%	44.34 (1.56)	15.00
Fuggle	4.75%	10.00	24.51%	110.36 (3.89)	5.00

Yeast

Type	Flocculation	Attenuation	Min Temp[C (F)]	Max Temp[C (F)]	Alcohol Tolerance
Saf Ale S-04	low	75.00%	16.00 (60.80)	24.00 (75.20)	medium

Estimated required yeast cells (billion):

187.41

Dried yeast (gm):	9.97

No of liquid yeast(Wyeast/Whitelabs) packs:	1.99	(Assumes 94% viability)

Approximate amount of solid slurry (ml):
One hour settling	265.83	(Assumes 25% trub and 94% viability)
One day settling	132.92	(Assumes 25% trub and 94% viability)
Longer than 1 week settling	69.41	(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	13.81 (3.65)	73.29 (163.92)	3.00

Mash Details

Mash water required [ltr (gal)]:	13.81 (3.65)	Mash tun volume required [ltr (gal)]:	25.29 (6.68)
Grain Weight [gms (lbs)]:	4602.78 (10.15)	Mash gravity @ 100% conversion [SG]:	1.027

Number of batches:

General:

Minimum required efficiency:	75.00 %	Max expected efficiency	87.95 %

Sparges:

Sparge No	Water addition [l]	Expected recovered volume [l]	Required gravity	Max expected gravity
1	8.40	14.50	49.76	61.82
2	14.50	14.50	17.27	21.46
Combined	22.90	29.00	33.51	41.64

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

Brewtoolz

Search Results