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Brown Porter 12

0
  • 12.6
    Gravity BLG
  • 20
    IBU
  • 5.1 %
    ABV
  • 19.5
    SRM
  • Partial Mash
    Type
  • Brown Porter
    Style
  • wib PRO
    Brewer
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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 27.9 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 4 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 3.3 liter(s)
    Mash size
  • 4.4 liter(s)
    Total mash volume

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Fermentables

12.6 BLG
5.1% ABV
19.5 SRM
Type Name Amount Yield EBC
Grain Fawcett - Brown 0.65 kg 13.8% 72 % 180
Grain Fawcett - Pale Chocolate 0.25 kg 5.3% 71 % 600
Grain Fawcett - Crystal 0.2 kg 4.3% 70 % 160
Liquid Extract Liquid Extract (LME) - Pale 3.4 kg 72.3% 78 % 16
Sugar Dememera Sugar 0.2 kg 4.3% 100 % 4
Sum 4.7 kg

Hops

20 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 35 g 60 min 5.1 %
Aroma (end of boil) East Kent Goldings 15 g 10 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11.5 g Danstar

Notes

  • Kroki:
    1. Steeping (ześrutowane słody specjalne x3 w woreczku) przy 65-75 st. C 30 min, wyciągamy torbę
    2. Dolewanie gorącej wody, rozpuszczanie ekstraktów, sprawdzenie ballingu, ew więcej cukru i zagotowanie
    3. Chmielenie na gorycz na 60 minut
    4. Chłodnica na 30 minut
    5. Kolejne chmiele i pożywka dla drożdży
    6. Chłodzenie do 17-18 st. C
    7. Do fermentora, mocno napowietrzyć (3-5 minut wstrząsania) i dodać uwodnione drożdże
    Oct 31, 2017, 12:07 PM

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