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Chocolate Brown Porter for PIN...

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 14 %/h
    Evaporation rate
  • 26.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 76 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 13.6 liter(s)
    Mash size
  • 18.2 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
76 C 1 min
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Fermentables

11.4 BLG
4.6% ABV
29.5 SRM
Type Name Amount Yield EBC
Grain Thomas Fawcett Halcyon 3.6 kg 79.1% 80.5 % 6
Grain Fawcett - Brown 0.25 kg 5.5% 72 % 190
Grain Caraaroma 0.25 kg 5.5% 78 % 400
Grain Weyermann - Chocolate Wheat 0.25 kg 5.5% 74 % 1100
Grain Fawcett - Pale Chocolate 0.2 kg 4.4% 71 % 600
Sum 4.55 kg

Hops

26 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Fuggles 40 g 50 min 4.5 %
Boil Fuggles 20 g 20 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
WLP002 - English Ale Yeast Ale Liquid 1000 ml White Labs

Extras

Type Name Amount Use for Time
Water Agent Kreda piwowarska 15 g Mash 60 min
Water Agent soda oczyszczona 8 g Mash 60 min
Fining mech irlandzki 4 g Boil 4 min

Notes

  • Słody chocolate - dodane na 30 minut przed końcem zacierania
    Wysładzanie =22 litry wody do poziomu ok 26,5l
    Brzeczka przednia = 10,1 / 10,2 BLG (ok 26,5 l )

    Brzeczka nastawa = 21 litrów = 11,3 BLG
    Straty = 2 litry
    Odparowanie = 3,5 litra (13,2%)

    BŁĄD = pobranie próbki niezdezynfekowaną chochelką!
    zadanie drożdży 6,5 godz od rozpoczęcia warzenia
    WLP 002 - 1 litrowy sterter
    Dec 16, 2021, 7:45 PM

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