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#23 Choco Brown Porter

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 12 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 8 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

12.6 BLG
5.1% ABV
20.4 SRM
Type Name Amount Yield EBC
Grain Maris Otter 4.1 kg 77.4% 81 % 4
Grain Viking Pale Ale malt 0.2 kg 3.8% 80 % 5
Grain Caramel/Crystal Malt 0.3 kg 5.7% 75 % 150
Grain Strzegom Karmel 300 0.6 kg 11.3% 70 % 299
Grain Jęczmień palony 0.1 kg 1.9% 55 % 985
Sum 5.3 kg

Hops

26 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 48 g 60 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Windsor Ale Ale Dry 22 g Lallemand

Extras

Type Name Amount Use for Time
Flavor łuska czekoladowa 150 g Mash 5 min
Flavor ziarna kakaowca 50 g Boil 5 min
Flavor łuska czekoladowa 50 g Boil 10 min

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