PL | EN
CHOCOLATE PORTER 17,3BLG - HB
0-
17.7Gravity BLG
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28IBU
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7.6 %ABV
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34.2SRM
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All GrainType
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Style
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Brewer
![](/uploads/qr-code/ca4c66e7baa542a0cfe11afdbb429f1d.png)
Batch size
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20 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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26.4 liter(s)Boil size
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15 %Boil loss
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16.1Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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22.2 liter(s)Mash size
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29.6 liter(s)Total mash volume
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StatusBrewed
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FINISHED
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Weyermann - Pale Ale Malt | 3 kg 40.5% | 85 % | 7 |
Grain | Viking Pale Ale malt | 0.5 kg 6.8% | 80 % | 5 |
Grain | Fawcett - Brown | 1 kg 13.5% | 72 % | 180 |
Grain | Oats, Malted | 1 kg 13.5% | 80 % | 2 |
Grain | Viking Wheat Malt | 1 kg 13.5% | 83 % | 5 |
Grain | Fawcett - Pale Chocolate | 0.3 kg 4.1% | 71 % | 1150 |
Grain | Castle Cafe | 0.3 kg 4.1% | 75.5 % | 480 |
Grain | Weyermann - Carawheat | 0.3 kg 4.1% | 77 % | 97 |
Sum | 7.4 kg |
Hops
Bitterness ratio 0.38 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 30 g | 40 min | 11 % |
Aroma (end of boil) | Sorachi Ace | 50 g | 30 min | 1 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Safale US-05 | Ale | Dry | 23 g | Fermentis |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | Tonka | 10 g | Secondary | 2 day(s) |
Flavor | Lukrecja | 10 g | Secondary | 2 day(s) |
Flavor | kawa Yellow Bourbon | 100 g | Secondary | 2 day(s) |
Flavor | Ziarna kakaowca | 50 g | Secondary | 2 day(s) |
Spice | Wanilia laska | 2 g | Secondary | 2 day(s) |
Notes
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24 l piwa przed gotowaniem
10 dni przed rozlewem rozcinamy wanilię, dorzucamy tonkę i lukrecję i zalewamy wódką i odstawiamy.
Ziarna kakaowca i kawę prażymy przez 20 min w 120 stopniach tuż przed dodaniem do piwa.
Wymoczone przyprawy i wystudzoną kawę i kakaowca wrzucamy do woreczka muślinowego, obciążamy kieliszkiem i wrzucamy na 2 dni przed końcem do piwa.
Zacieranie na lenia w 68 stopniach.
Temperatura fermentacji 17-18 stopni.
Sep 29, 2021, 6:31 PM