PL | EN
PORTER BAŁTYCKI 21 BLG # 82
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21.3Gravity BLG
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22IBU
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9.5 %ABV
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41.2SRM
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All GrainType
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Style
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Brewer
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Base recipe
![](/uploads/qr-code/9d5a146127f55f617b5205f4da75ad3d.png)
Batch size
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16 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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21.1 liter(s)Boil size
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15 %Boil loss
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19.3Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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70 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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21.5 liter(s)Mash size
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28.6 liter(s)Total mash volume
Steps
Temp | Time |
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50 C | 10 min |
66 C | 50 min |
72 C | 20 min |
78 C | 5 min |
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StatusBrewed
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FINISHED
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PORTER BAŁTYCKI 22 BLG # 93
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Pilzneński | 2 kg 25.4% | 80 % | 4 |
Grain | Strzegom Monachijski typ II | 4.1 kg 52.2% | 79 % | 22 |
Adjunct | Płatki owsiane | 0.7 kg 8.9% | 60 % | 3 |
Grain | Strzegom Karmel 600 | 0.8 kg 10.2% | 68 % | 601 |
Grain | Strzegom Czekoladowy jasny | 0.13 kg 1.7% | 68 % | 400 |
Grain | Strzegom Czekoladowy ciemny | 0.13 kg 1.7% | 68 % | 1000 |
Sum | 7.86 kg |
Hops
Bitterness ratio 0.25 Balanced
Use for | Name | Amount | Time | Alpha acid |
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Boil | Oktawia | 20 g | 60 min | 9 % |
Boil | Marynka PH | 20 g | 10 min | 7.7 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Saflager W 34/70 | Lager | Dry | 23 g | Fermentis |
Extras
Type | Name | Amount | Use for | Time |
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Flavor | Wkład z beczki po Whisky | 0.1 g | Secondary | 5 day(s) |
Flavor | Skórka z pomarańczy macerowana w wódce | 0.15 g | Secondary | 5 day(s) |