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Chocolate Brown Porter

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 13 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 13 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18.6 liter(s)
    Mash size
  • 24.8 liter(s)
    Total mash volume

Steps

Temp Time
65 C 40 min
72 C 25 min
78 C 5 min

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Fermentables

13.1 BLG
5.3% ABV
30 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.3 kg 69.4% 80 % 5
Grain Bestmalz - Special X 0.5 kg 8.1% 75 % 400
Grain Fawcett - Pale Chocolate 0.5 kg 8.1% 71 % 600
Grain Płatki owsiane 0.3 kg 4.8% 60 % 3
Grain Weyermann - Carapils 0.3 kg 4.8% 78 % 4
Grain Viking Wheat Malt 0.2 kg 3.2% 83 % 5
Grain Weyermann - Chocolate Wheat 0.1 kg 1.6% 74 % 900
Sum 6.2 kg

Hops

26 IBU

Bitterness ratio 0.49 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 10 g 60 min 10 %
Boil Columbus/Tomahawk/Zeus 10 g 60 min 15.5 %
Aroma (end of boil) Fuggles 50 g 0 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 1098 British Ale Ale Liquid 100 ml Wyeast Labs
Starter

Extras

Type Name Amount Use for Time
Water Agent Węglan wapnia 10 g Mash 70 min
Flavor Ziarna kakaowca macerowane w bourbonie 200 g Secondary 14 day(s)
Ilość na 10 l

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