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Chocolate Brown Porter

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 12.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 67 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 8.8 liter(s)
    Mash size
  • 11.8 liter(s)
    Total mash volume

Steps

Temp Time
64 C 30 min
72 C 40 min
76 C 5 min

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Fermentables

12.9 BLG
5.2% ABV
25.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.4 kg 81.4% 80 % 5
Grain Fawcett - Brown 0.3 kg 10.2% 72 % 180
Grain Strzegom Karmel 300 0.15 kg 5.1% 70 % 299
Grain Strzegom Czekoladowy ciemny 0.1 kg 3.4% 68 % 1200
Sum 2.95 kg

Hops

25 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Nugget 10 g 50 min 12 %

Yeasts

Name Type Form Amount Laboratory
LalBrew Nottingham Ale Slant 500 ml ---

Extras

Type Name Amount Use for Time
Fining Mech Irlandzki 4 g Boil 15 min
Flavor Ziarno kakaowca 250 g Secondary 10 day(s)

Notes

  • Dodać słód Strzegom Czekoladowy ciemny na koniec zacierania (10-15 min.)
    Dodać łuskę ryżową 150 g na wygrzew.
    Gotowanie 60 min.
    Dec 22, 2021, 5:47 PM

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