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#61 Brown Porter

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Batch size

  • 8.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 11.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 2.7 liter(s) / kg
    Liquor-to-grist ratio
  • 6.9 liter(s)
    Mash size
  • 9.4 liter(s)
    Total mash volume

Steps

Temp Time
68 C 120 min

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Fermentables

11.7 BLG
4.7% ABV
24.8 SRM
Type Name Amount Yield EBC
Grain Strzegom Wiedeński (Castle, Viking, Bydgoszcz) 1.04 kg 41% 79 % 10
Grain Rye Malt (Castle) 0.21 kg 8% 63 % 10
Grain Płatki owsiane 0.07 kg 2.7% 85 % 3
Grain Strzegom Monachijski typ II (Viking) 0.55 kg 21.4% 79 % 22
Grain Weyermann - Smoked Malt 0.12 kg 4.7% 81 % 6
Grain Abbey Malt Weyermann 0.08 kg 3.1% 75 % 45
Grain Weyermann Caramunich 3 0.16 kg 6.4% 76 % 150
Grain Special B Malt 0.13 kg 5.4% 65.2 % 315
Grain Castle Cafe Light 0.07 kg 2.7% 75.5 % 250
Grain Weyermann - Chocolate Rye 0.08 kg 3.3% 20 % 600
Grain Carafa II 0.04 kg 1.3% 70 % 812
Sum 2.55 kg

Hops

23 IBU

Bitterness ratio 0.49 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 9 g 40 min 10 %
Aroma (end of boil) Fuggles 15 g 5 min 4.2 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 4.67 g Danstar

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