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Porter bałtycki

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Batch size

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

Mash information

  • 85 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 441 liter(s)
    Mash size
  • 567 liter(s)
    Total mash volume

Steps

Temp Time
53 C 10 min
65 C 30 min
72 C 40 min
78 C 1 min

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Fermentables

21.3 BLG
9.5% ABV
26.6 SRM
Type Name Amount Yield EBC
Grain Weyermann - Vienna Malt 40 kg 30.1% 81 % 8
Grain Strzegom Monachijski typ I 40 kg 30.1% 79 % 16
Grain Strzegom Pilzneński 10 kg 7.5% 80 % 4
Grain Płatki owsiane 10 kg 7.5% 60 % 3
Grain Słód Caramunich Typ II Weyermann 8 kg 6% 73 % 120
Grain Biscuit Malt 8 kg 6% 79 % 45
Grain Caraaroma 8 kg 6% 78 % 400
Grain Strzegom Barwiący 2 kg 1.5% 68 % 1300
Adjunct łusk ryżowa 7 kg 5.3% --- % ---
Sum 133 kg

Hops

34 IBU

Bitterness ratio 0.38 Balanced

Use for Name Amount Time Alpha acid
First Wort Magnat 500 g 60 min 13.5 %

Yeasts

Name Type Form Amount Laboratory
Saflager W 34/70 Lager Slant 10000 ml Fermentis

Notes

  • Słód palony dodany pod koniec zacierania

    Fermentacja
    11*C podczac burzliwej fermentacji
    13*C pod koniec fermentacji
    Chłodzenie 2*C

    Modyfikacja wody:
    30g soli
    15g chlorku wapnia
    30g gipsu piwowarskiego
    Aug 16, 2023, 12:00 AM

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