PL | EN
Porter Bałtycki #2 - Browar na...
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19.1Gravity BLG
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29IBU
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8.3 %ABV
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27.3SRM
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All GrainType
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Style
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Brewer
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Base recipe
Batch size
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14 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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17.4 liter(s)Boil size
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6.5 %Boil loss
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17.5Pre-boil gravity BLG
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6 %Trub loss
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0 %Dry hopping loss
Mash information
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72 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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17.7 liter(s)Mash size
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23.6 liter(s)Total mash volume
Steps
Temp | Time |
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55 C | 10 min |
69 C | 45 min |
72 C | 15 min |
78 C | 5 min |
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StatusBrewed
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FINISHED
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PORTER BAŁTYCKI #3 - BROWAR NA WYŻYNIE
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | monachijski typ II Viking Malt | 2.5 kg 42.4% | 78 % | 22 |
Grain | wiedeński Viking Malt | 1.5 kg 25.4% | 79 % | 11 |
Grain | Château Special B Castle Malting | 0.5 kg 8.5% | 77 % | 300 |
Grain | karmelowy 30 - Viking Malt | 0.5 kg 8.5% | 75 % | 35 |
Grain | diastatyczny | 0.5 kg 8.5% | 80 % | 5 |
Grain | barwiący obłuszczony Viking Malt | 0.1 kg 1.7% | 1 % | 1000 |
Grain | płatki jęczmienne | 0.3 kg 5.1% | 50 % | 1 |
Sum | 5.9 kg |
Hops
Bitterness ratio 0.37 Balanced
Use for | Name | Amount | Time | Alpha acid |
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Boil | Junga (PL) - granulat | 15 g | 60 min | 12.5 % |
Boil | Lubelski (PL - granulat | 10 g | 20 min | 4 % |
Aroma (end of boil) | Lubelski (PL - granulat | 20 g | 7 min | 4 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM54 Gorączka kalifornijska | Ale | Slant | 500 ml | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | Śliwki suszone | 140 g | Boil | 30 min |
Flavor | owocki | 70 g | Secondary | 7 day(s) |