PL | EN
Porter Bałtycki 2023 - 2.0
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19.8Gravity BLG
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36IBU
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8.7 %ABV
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28.6SRM
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All GrainType
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Style
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Brewer
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Base recipe
Batch size
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15.5 liter(s)Expected quantity of finished beer
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135 minBoil time
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12 %/hEvaporation rate
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22.6 liter(s)Boil size
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10 %Boil loss
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15.9Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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73 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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21.4 liter(s)Mash size
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27.5 liter(s)Total mash volume
Steps
Temp | Time |
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52 C | 10 min |
64 C | 30 min |
72 C | 45 min |
78 C | 5 min |
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Brewlog is empty
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CIEMNY LAGER NA WYSŁODZINACH Z PORTERA
Tomek88 created 563 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | BESTMALZ - Best Minich | 2.5 kg 39.7% | 80.5 % | 16 |
Grain | BESTMALZ - Best Vienna | 2 kg 31.7% | 80.5 % | 9 |
Grain | Weyermann - Pilsner Malt | 0.7 kg 11.1% | 81 % | 5 |
Grain | Caraaroma | 0.25 kg 4% | 78 % | 400 |
Grain | Słód Caramunich Typ II Weyermann | 0.4 kg 6.3% | 73 % | 120 |
Grain | Weyermann - Carafa II | 0.1 kg 1.6% | 70 % | 837 |
Grain | Weyermann - Chocolate Wheat | 0.15 kg 2.4% | 74 % | 788 |
Sugar | Sugar, Table (Sucrose) | 0.2 kg 3.2% | 100 % | 2 |
Sum | 6.3 kg |
Hops
Bitterness ratio 0.44 Balanced
Use for | Name | Amount | Time | Alpha acid |
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Boil | Magnat | 25 g | 60 min | 12.4 % |
Aroma (end of boil) | Lublin (Lubelski) | 20 g | 5 min | 5.8 % |
Notes
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WODA: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=VYD3F9K
Zacieranie:
pH na poziomie 5,60 / 5,65 pH (bez ciemnych słodów) zamiast 5,4 (!)
dodanie soli dopiero do zacieru na białkowej (zapomniałem)
pH po dodaniu słodów ciemnych = ok 5,4 pH zamiast 5,3
Brzeczka nastawna: 14,9 l // 19 BLG
Fermentacja główna: 19.04. - 18.05
Lagerowanie: 18.05. - 24.08. (98 dni = 14 tygodn)
Butelkowanie: 13 l - 5,1 blg + 53g GLUKOZY
Apr 17, 2023, 11:25 AM