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porter

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
78 C 10 min

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Fermentables

13.1 BLG
5.3% ABV
26.3 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.8 kg 76% 80 % 5
Grain Pszeniczny 0.5 kg 10% 85 % 4
Grain Castle Cafe 0.25 kg 5% 75.5 % 480
Grain Briess - Chocolate Malt 0.25 kg 5% 60 % 690
Grain Carafa II 0.2 kg 4% 70 % 812
Sum 5 kg

Hops

21 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Sybilla 20 g 60 min 4.3 %
Boil East Kent Goldings 20 g 30 min 5.1 %
Boil Sybilla 20 g 10 min 4.3 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 100 ml Danstar

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