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Porter Bałtycki 2023 - 2.0

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Batch size

  • 15.5 liter(s)
    Expected quantity of finished beer
  • 135 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 22.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 73 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 21.4 liter(s)
    Mash size
  • 27.5 liter(s)
    Total mash volume

Steps

Temp Time
52 C 10 min
64 C 30 min
72 C 45 min
78 C 5 min

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Fermentables

19.8 BLG
8.7% ABV
28.6 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Best Minich 2.5 kg 39.7% 80.5 % 16
Grain BESTMALZ - Best Vienna 2 kg 31.7% 80.5 % 9
Grain Weyermann - Pilsner Malt 0.7 kg 11.1% 81 % 5
Grain Caraaroma 0.25 kg 4% 78 % 400
Grain Słód Caramunich Typ II Weyermann 0.4 kg 6.3% 73 % 120
Grain Weyermann - Carafa II 0.1 kg 1.6% 70 % 837
Grain Weyermann - Chocolate Wheat 0.15 kg 2.4% 74 % 788
Sugar Sugar, Table (Sucrose) 0.2 kg 3.2% 100 % 2
Sum 6.3 kg

Hops

36 IBU

Bitterness ratio 0.44 Balanced

Use for Name Amount Time Alpha acid
Boil Magnat 25 g 60 min 12.4 %
Aroma (end of boil) Lublin (Lubelski) 20 g 5 min 5.8 %

Notes

  • WODA: https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=VYD3F9K

    Zacieranie:
    pH na poziomie 5,60 / 5,65 pH (bez ciemnych słodów) zamiast 5,4 (!)
    dodanie soli dopiero do zacieru na białkowej (zapomniałem)
    pH po dodaniu słodów ciemnych = ok 5,4 pH zamiast 5,3


    Brzeczka nastawna: 14,9 l // 19 BLG
    Fermentacja główna: 19.04. - 18.05
    Lagerowanie: 18.05. - 24.08. (98 dni = 14 tygodn)
    Butelkowanie: 13 l - 5,1 blg + 53g GLUKOZY
    Apr 17, 2023, 11:25 AM

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