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Budyniowe Gaje Imperial Porter

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 34.4 liter(s)
    Boil size
  • 20 %
    Boil loss
  • 15.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

17.5 BLG
7.5% ABV
25.7 SRM
Type Name Amount Yield EBC
Grain Vienna Malt 7 kg 70% 78 % 8
Grain Briess - Dark Chocolate Malt 0.5 kg 5% 60 % 827
Grain Brown Malt (British Chocolate) 1 kg 10% 70 % 128
Grain Płatki owsiane 1 kg 10% 85 % 3
Grain Caramel/Crystal Malt - 20L 0.5 kg 5% 75 % 39
Sum 10 kg

Hops

32 IBU

Bitterness ratio 0.44 Balanced

Use for Name Amount Time Alpha acid
Boil Styrian Golding 90 g 90 min 3.6 %
Boil Huell Melon 35 g 5 min 7.5 %
Boil Fuggles 30 g 20 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Vermont Ale Ale Liquid 40 ml Yeast Bay

Extras

Type Name Amount Use for Time
Spice Kokos 500 g Secondary 7 day(s)
Spice Laska Wanilii 6 g Secondary 7 day(s)
Spice Łuska Kakaowa 100 g Boil 15 min

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