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Porter czekoladowy

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  • 16.8
    Gravity BLG
  • 36
    IBU
  • 7.1 %
    ABV
  • 34.2
    SRM
  • All Grain
    Type
  • ---
    Style
  • Piotr Subik
    Brewer
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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • --- %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 80 min

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Fermentables

16.8 BLG
7.1% ABV
34.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 43.5% 80 % 5
Grain Brown Malt (British Chocolate) 1 kg 14.5% 70 % 128
Grain Słód owsiany Fawcett 1 kg 14.5% 61 % 5
Grain Słód pszeniczny Bestmalz 1 kg 14.5% 82 % 5
Grain Fawcett - Pale Chocolate 0.3 kg 4.3% 71 % 1100
Grain Castle Cafe 0.3 kg 4.3% 75.5 % 480
Grain Karmelowy Pszeniczny Strzegom 0.3 kg 4.3% 79 % 130
Sum 6.9 kg

Hops

36 IBU

Bitterness ratio 0.52 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 30 g 60 min 11 %
Boil Sorachi Ace 50 g 2 min 10 %

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