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Angielski porter II

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 26.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.4 liter(s)
    Mash size
  • 25 liter(s)
    Total mash volume

Steps

Temp Time
64 C 30 min
72 C 30 min

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Fermentables

12.4 BLG
5% ABV
21.1 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 3.5 kg 63.1% 83 % 6
Grain Brown Malt (British Chocolate) 0.8 kg 14.4% 70 % 128
Grain Monachijski 0.5 kg 9% 80 % 16
Grain Carahell 0.2 kg 3.6% 77 % 26
Grain Weyermann - Carawheat 0.2 kg 3.6% 77 % 97
Grain Fawcett - Pszeniczny Czekoladowy 0.2 kg 3.6% 73 % 1001
Grain Weyermann - Acidulated Malt 0.15 kg 2.7% 80 % 6
Sum 5.55 kg

Hops

24 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 25 g 60 min 5.1 %
Boil East Kent Goldings 25 g 30 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
FM11 Wichrowe Wzgórza Ale Slant 150 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining whirflock 1.5 g Boil 5 min

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