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Porter Bałtycki #3 - Browar na...

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Batch size

  • 14 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 17.5 liter(s)
    Boil size
  • 2.5 %
    Boil loss
  • 19.6
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17.7 liter(s)
    Mash size
  • 23.6 liter(s)
    Total mash volume

Steps

Temp Time
55 C 20 min
69 C 75 min
72 C 15 min
78 C 5 min
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Fermentables

22.2 BLG
10% ABV
30 SRM
Type Name Amount Yield EBC
Grain monachijski typ II Viking Malt 2.5 kg 39.1% 78 % 22
Grain wiedeński Viking Malt 1.5 kg 23.4% 79 % 11
Grain Château Special B Castle Malting 0.5 kg 7.8% 77 % 300
Grain karmelowy 30 - Viking Malt 0.5 kg 7.8% 75 % 35
Grain diastatyczny 0.5 kg 7.8% 80 % 5
Grain czekoladowy ciemny Viking Malt 0.1 kg 1.6% 1 % 1200
Grain płatki jęczmienne 0.3 kg 4.7% 50 % 1
Liquid Extract WES ekstrakt słodowy jasny 0.5 kg 7.8% 75 % 30
Sum 6.4 kg

Hops

28 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Boil Junga (PL) - granulat 20 g 60 min 12.5 %

Yeasts

Name Type Form Amount Laboratory
FM54 Gorączka kalifornijska Ale Slant 500 ml ---

Extras

Type Name Amount Use for Time
Flavor Śliwki suszone 200 g Boil 15 min
Flavor Śliwki suszone 200 g Secondary 7 day(s)

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