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Harry Porter

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 30.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 17.3
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 31.9 liter(s)
    Mash size
  • 41 liter(s)
    Total mash volume

Steps

Temp Time
55 C 10 min
65 C 60 min
76 C 15 min

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Fermentables

20.5 BLG
9% ABV
25.9 SRM
Type Name Amount Yield EBC
Grain Weyermann - Vienna Malt 4 kg 44% 77 % 9
Grain Briess - Munich Malt 10L 3 kg 33% 77 % 20
Grain Briess - Munich Malt 20L 1 kg 11% 74 % 39
Grain Briess - Chocolate Malt 0.3 kg 3.3% 60 % 690
Grain Caraaroma 0.3 kg 3.3% 78 % 400
Grain Caramunich® typ I 0.5 kg 5.5% 73 % 80
Sum 9.1 kg

Hops

31 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Boil Premiant 60 g 60 min 5.9 %
Boil Premiant 60 g 5 min 5.9 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Bohemian Lager 2124 Lager Slant 250 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Water Agent Lactic acid 80 % 4.8 g Mash 50 min
Water Agent Calcium chloried flake 9.3 g Mash 80 min
Water Agent Calcium sulphate 8.3 g Mash 80 min

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