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Wędzony Porter Bałtycki

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 18.7
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 25 liter(s)
    Mash size
  • 35 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
72 C 30 min
78 C 1 min

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Fermentables

21.1 BLG
9.4% ABV
25.3 SRM
Type Name Amount Yield EBC
Grain Strzegom Monachijski typ II 1 kg 10% 80 % 24
Grain Strzegom Wiedeński 1 kg 10% 80 % 10
Grain Viking Malt Wędzony Gruszą 5 kg 50% 80 % 10
Grain Wędzony Bukiem Viking Malt 1 kg 10% 82 % 10
Grain Strzegom Karmel 30 0.6 kg 6% 70 % 30
Grain Strzegom Karmel 150 0.2 kg 2% 75 % 150
Grain Biscuit Malt 0.4 kg 4% 75 % 45
Grain Weyermann - Carafa I Special 0.2 kg 2% 70 % 900
Grain Strzegom Czekoladowy jasny 0.4 kg 4% 65 % 400
Grain Pszeniczny 0.2 kg 2% 80 % 4
Sum 10 kg

Hops

36 IBU

Bitterness ratio 0.41 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 50 g 60 min 9 %
Boil Lublin (Lubelski) 20 g 30 min 3.5 %
Boil Lublin (Lubelski) 30 g 5 min 3.5 %

Yeasts

Name Type Form Amount Laboratory
Saflager W 34/70 Lager Dry 12 g Fermentis

Notes

  • Burzliwa - 21dni – temp.10* C

    Diacetylowa - 4-7 dni - temp.15* C

    Leżakowanie - 2-3 miesiące - temp. 4* C

    Butelkowanie.

    Refermentacja 10-14 dni - temp. 20 * C
    Sep 5, 2016, 11:46 PM

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