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chocolate porter

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 75 min

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Fermentables

15 BLG
23.2 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 2 kg 29.9% 85 % 7
Grain Weyermann - Pale Wheat Malt 0.8 kg 11.9% 85 % 5
Grain Weyermann - Carapils 0.5 kg 7.5% 78 % 4
Grain Weyermann - Light Munich Malt 1 kg 14.9% 82 % 14
Grain Abbey Castle 1 kg 14.9% 80 % 45
Grain Fawcett - Brown 0.5 kg 7.5% 72 % 180
Grain Strzegom Czekoladowy 400 0.25 kg 3.7% 68 % 400
Grain Weyermann - Carafa I 0.25 kg 3.7% 70 % 690
Grain Oats, Flaked 0.4 kg 6% 80 % 2
Sum 6.7 kg

Hops

22 IBU

Bitterness ratio 0.33 Balanced

Use for Name Amount Time Alpha acid
Boil Willamette 50 g 60 min 5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Flavor Oak Chips 30 g Secondary 30 day(s)

Notes

  • 12.02 przelany na fermentacje...
    fermentacja 12 dni, temperatura 16,5 podnoszona do 19,5 po 5 dni...
    Feb 22, 2017, 11:05 AM

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