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8B# - Porter Bałtycki z wędzon...

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Batch size

  • 27 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 35.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 18.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.1 liter(s) / kg
    Liquor-to-grist ratio
  • 35.8 liter(s)
    Mash size
  • 47.4 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
76 C 5 min

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Fermentables

20.7 BLG
9.2% ABV
22.6 SRM
Type Name Amount Yield EBC
Grain Monachijski 6.75 kg 58.4% 80 % 16
Grain Pilzneński 3.4 kg 29.4% 81 % 4
Grain Fawcett - Crystal 0.3 kg 2.6% 70 % 160
Grain Fawcett - Dark Crystal 0.3 kg 2.6% 71 % 300
Grain Carafa II 0.3 kg 2.6% 70 % 812
Grain Simpsons - Peated Malt 0.5 kg 4.3% 81 % 5
Sum 11.55 kg

Hops

34 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 50 g 60 min 10 %
Boil East Kent Goldings 42 g 10 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
FM31 Bawarska Dolina Lager Slant 200 ml Fermentum Mobile

Notes

  • #Mocniej wędzony
    Nie rozcieńczać! Chyba, że więcej niż 22 BLG.

    Na podstawie:
    https://beerandbrewing.com/make-your-best-baltic-porter/

    You’ll want this fermentation to start cold—figure on 2°F/1°C below your usual lager fermentation temperature (I start at 48°F/9°C). Once you see activity in the air lock (about 36 hours), increase by 1°F (0.5°C) per day for 10 days. There should be a slow, steady march upward to consume all of the available sugars in a responsible, flavor-neutral way and avoid by-products and off-flavors.

    On what should now be day 12, go ahead and set your temperature to 60°F/16°C and ignore this thing for at least an additional 2 weeks. Don’t worry about autolysis or anything else, just leave it be. At that point, you can go ahead and package it—if you’re bottle conditioning, give it about 3–4 weeks at room temperature before cold conditioning.

    And then the waiting begins…
    23 sty 2022, 17:24
    #Pierwsza warka wyszło 23 blg 22,5 litra.
    #W następnej iteracji dać więcej wody do wysładzania, tak żeby było blg 20,5. - stosunek zmieniono z 3.0 na 3.1 w drugiej iteracji.
    Jan 2, 2023, 6:55 PM

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