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#51 Smoked Rye Brown Porter

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Batch size

  • 11 liter(s)
    Expected quantity of finished beer
  • 30 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 13.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.2
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 10.7 liter(s)
    Mash size
  • 14.3 liter(s)
    Total mash volume

Steps

Temp Time
70 C 70 min

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Fermentables

15.9 BLG
6.7% ABV
29.7 SRM
Type Name Amount Yield EBC
Grain Rye Malt 0.5 kg 14% 63 % 10
Grain Weyermann - Smoked Malt 1 kg 28% 81 % 6
Grain Strzegom Monachijski typ I 1 kg 28% 79 % 16
Grain Płatki owsiane 0.3 kg 8.4% 85 % 3
Grain Biscuit Malt 0.2 kg 5.6% 79 % 45
Grain Weyermann Caramunich 3 0.17 kg 4.8% 76 % 150
Grain Caraaroma 0.23 kg 6.4% 78 % 400
Grain Carafa II 0.17 kg 4.8% 70 % 1000
Sum 3.57 kg

Hops

33 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 13.6 g 35 min 10.5 %
Boil Iunga 7 g 35 min 10 %
Aroma (end of boil) Fuggles 20 g 5 min 5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 11 g Danstar

Notes

  • Korekcja wody wg Brewersfriend London + korekta pH wody do wysładzania
    Nadspodziewanie wysoka wydajność
    Długie gotowanie (chyba okolice 2h)
    Jan 12, 2021, 10:12 PM

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