Brew calculations MAR2009

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Brew calculations MAR2009 Powered By Docstoc
					           Den Skandinaviske Bryggerhøjskole
            The Scandinavian School of Brewing                                                                                                                              13 MAR 2009

Brewed by:……………………………………                       Trial:…………………….              Beer racked:…………………..            Beer ready for pack:…………….         Remarks……………………………..
Beer type:……………………………………                       Brew no.:……………….             Mashing - in date:………….          Fermenter no.:…………..……….           Yeast strain:………………….…..…

Malt types, i.ex.:                                    Kg malt as is                 Min extract %                      Extract in malt in kg    % moisture in malt reported                             Water in kg
Acidulated: 2007                                            0                             0.75                                  0.0                              7%                                         0.00
Candy Suger                                                100                             1                                   100.0                             0%                                         0.00
Caraaroma: 2007                                             0                             0.74                                  0.0                              7%                                         0.00
Carafa special III: 2007                                    0                             0.65                                  0.0                              4%                                         0.00
Carahell: 2007                                              0                             0.74                                  0.0                              9%                                         0.00
Caramunich Type 1: 2007                                     0                             0.73                                  0.0                              7%                                         0.00
Carapils: 2007                                              0                             0.75                                  0.0                              7%                                         0.00
Carawheat: 2007                                             0                             0.68                                  0.0                              7%                                         0.00
Chocolate Spelt: 2007                                       0                             0.65                                  0.0                              4%                                         0.00
Diastatic barley: 2007                                      0                             0.78                                  0.0                              7%                                         0.00
Flaked Wheat: 2007                                          0                             0.77                                  0.0                              5%                                         0.00
Melanoidin: 2007                                            0                             0.75                                  0.0                              5%                                         0.00
Munich Type 1: 2007                                         0                             0.78                                  0.0                              5%                                         0.00
Pale Ale: 2007                                              0                             0.79                                  0.0                              4%                                         0.00
Peated Malt: 2007                                           0                             0.81                                  0.0                               %                                       #VALUE!
Pilsner: 2007                                               0                             0.79                                  0.0                              5%                                         0.00
Roasted Barley: 2007                                       100                            0.65                                  65.0                             4%                                         3.80
Smoked Malt: 2007                                           0                             0.77                                  0.0                              5%                                         0.00
Wheat Malt Pale: 2007                                       0                             0.82                                  0.0                              6%                                         0.00
Øko Carahell: 2007                                          9                             0.74                                  6.7                              9%                                         0.81
Øko Munich: 2007                                           62.5                           0.79                                  49.4                             5%                                         2.81
Øko Pilsner: 2007                                         112.5                           0.78                                  87.8                             5%                                         5.63
Rawmaterials in kg as is:                                  384                                                                 308.8                                                                      #VALUE!

Mashing - in temperatur:                                     50                 Saccharification temp.:                         66                       Mashing - off temp.:                                   76

Weight of wort in kg                              Volume hot wort in l                   factor                      SG in cold wort measured
                   842.3                                 820                              0.96                                  1.070

Extraxt in wort in kg                             Weight of wort in kg                     %P                                 Factor                     Water in wort in kg
                    143.1                               842.3                             16.98                                100                              699

Brewhouse Yield (%) Y 1                        Extraxt in wort in kg            Extract from malt in kg                       Factor
                  46.3                                     143.1                        308.785                                100

Brewhouse Yield (%) Y 2                        Extraxt in wort in kg                 Kg malt as is                            Factor
                  37.3                                     143.1                          384                                  100

kg malt needed for this brew                     Extraxt in cold wort % P           SG in cold wort                    Volume cold wort in l                    Factor
                  402.7                                    17.0                          1.070                                860                                0.96

Calculated mash thickness:                      Water for mashing-in in l         Rawmaterials in kg :
                   1.3                                    500                           384

Theoretical extract in first wort in % P:            Extract in mash               Added water in kg                    Water in malt in kg            Measured first wort % P
                 #VALUE!                                 308.785                         699                                #VALUE!                            16.5

Theoretical amount of water for mashing - in in kg:                                     #VALUE!

Volume of mash (in l):                                  Malt in kg             Weight of water in wort:                       Factor                       Malt volume in l:
                 1006.4                                   384                           699.2                                  0.8                              307.2

Wort strength before boil in % P                      % P after boil                End volume in l                      Start volume in l
                  21.1                                     20                            1000                                   950

Evaporated wort during boil                           Start volume                  % P before boil                        % P after boil                  End volume in l
                                                           950                           21.1                                    20                            1000.0
Volume water evaporated in l:                             -50.0                     % evaporated:                               -5%

Grams hops needed per brew:                             Target BU                     Brewsize in l                    % util. hops → beer                % Alfa-acid in hops             Hops varieties used
                   417                                      20                           1000                                    30                               16                      Cluster
                   694                                      25                           1000                                    30                               12                      Fuggle
                  1000                                      30                           1000                                    30                               10                      Cascade
                   667                                      8                            1000                                    30                                4                      Hallertau
                   800                                      12                           1000                                    30                                5
                   741                                      20                           1000                                    30                                9
Sum of BU - contributions:                                 115                           1000

Yeast pitching in l:                               Target yeast count:        Total volume for ferm. in l:             Yeast concentration:           Amount of living cells in %
                       170.4                           15000000                          5210                              588000000                            78%

ADF %                                                    OE. % P            App. extract in % P
                       83.0                                20                              3.4

RDF %                                                    OE. % P            Real extract in % P
                                        68.0               20                              6.4                                                          Color EBC (see table):                                  8

% ABV in finished beer (Craft formula) - valid, when no de - brewing or sugar is added:                                                                          7.4
% Alcohol by weight                                                                                                                                              5.9

                                                                                                                                                Beer color description:                   Corresponds to EBC value:
                               Color code for Green cells:                           key - in value                                             Very pale                                 0-5
                                      Key in: Beige cells:                          Calculated value                                            Pale yellow                               6+
                                                                                                                                                Golden                                    8+
                                                                                                                                                Amber                                     12+
                                                                                                                                                Deep Amber / light copper                 18+
                                                                                                                                                Copper / reddish brown                    28+
                                                                                                                                                Deep copper / light brown                 34+
                                                                                                                                                Brown                                     36+
                                                                                                                                                Dark brown                                44+
                                                                                                                                                Very dark brown                           60+
                                                                                                                                                Black                                     70+
                                                   This brew at a glance:



                                Measure                     Unit            Actual value   Typical value



                       Original Extract                      %P                17.0           8 - 20

                       ABV                                    %                 7.4            3-9
Beer A n a l y s i s




                       RDF                                    %                 68            62 - 70

                       Carbonhydrate                     g / 100 g øl           3.9            3-6

                       Energy                             kJ/100 ml             279         150 - 300

                       Color                                EBC                  8            4 - 50

                       BU in Beer                           EBC                 115           14 - 35




                       Raw material as is                    kg                 384

                       Mash thickness                        tal                1.3            3-5

                       Mashing off temp.                     °C                 76            75 - 80

                       First wort strength meas.              %                16.5          14 - 20
Brew data




                       Theoretical first wort                 %              #VALUE!          15 - 22

                       Wort evaporation                       %                 -5%           5 - 12

                       Brewhouse Yield Y 1                    %                46.3          95 - 100

                       Brewhouse Yield Y 2                    %                37.3           70 - 80

                       Brew size                              l                1000

				
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