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Porter Bałtycki #1 - Browar na...

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Batch size

  • 14 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 18.2 liter(s)
    Boil size
  • 6.5 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17.1 liter(s)
    Mash size
  • 22.8 liter(s)
    Total mash volume

Steps

Temp Time
52 C 5 min
64 C 15 min
72 C 50 min
78 C 5 min
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Fermentables

18 BLG
7.7% ABV
28.2 SRM
Type Name Amount Yield EBC
Grain wiedeński Viking Malt 2.5 kg 43.9% 79 % 11
Grain monachijski typ I Viking Malt 1.6 kg 28.1% 78 % 18
Grain Château Special B Castle Malting 0.5 kg 8.8% 77 % 300
Grain karmelowy 30 - Viking Malt 0.3 kg 5.3% 75 % 35
Grain karmelowy 300 - Viking Malt 0.2 kg 3.5% 70 % 300
Grain płatki owsiane 0.4 kg 7% 50 % 3
Grain czekoladowy jasny Viking Malt 0.2 kg 3.5% 1 % 400
Sum 5.7 kg

Hops

29 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil Junga (PL) - granulat 15 g 60 min 12.5 %
Aroma (end of boil) Lubelski (PL - granulat 20 g 15 min 4 %

Yeasts

Name Type Form Amount Laboratory
FM54 Gorączka kalifornijska Ale Slant 500 ml ---

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