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Porter

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 19.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 77 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 32.1 liter(s)
    Mash size
  • 42.8 liter(s)
    Total mash volume

Steps

Temp Time
55 C 10 min
62 C 20 min
72 C 45 min

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Fermentables

22.5 BLG
10.2% ABV
40 SRM
Type Name Amount Yield EBC
Grain Castle Pale Ale 5.4 kg 50% 80 % 8
Grain Monachijski typ II 20-25 EBC Weyermann 3.3 kg 30.6% 80 % 20
Grain Biscuit Malt 0.7 kg 6.5% 79 % 45
Grain Melanoiden Malt 0.5 kg 4.6% 80 % 45
Grain Strzegom Czekoladowy ciemny 0.6 kg 5.6% 1 % 1200
Grain Strzegom Czekoladowy jasny 0.2 kg 1.9% 1 % 400
Adjunct Rice Hulls 0.1 kg 0.9% 1 % 0
Sum 10.8 kg

Hops

69 IBU

Bitterness ratio 0.73 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 95 g 65 min 10.6 %

Yeasts

Name Type Form Amount Laboratory
S-23 Lager Slant 250 ml ---

Notes

  • pH zacieru - 5.5
    pH przed gotowaniem 5.3
    Fermentacja w temp około 10stC
    W przypadku zbyt jasnej brzeczki przedniej dodatek 100-200g słodu palonego na filtrację
    Aug 24, 2022, 6:29 PM

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