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Porter Bałtycki

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 19.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 27.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
52 C 20 min
62 C 40 min
72 C 25 min
78 C 5 min

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Fermentables

31.2 BLG
15.7% ABV
34.9 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4 kg 39.2% 81 % 4
Grain Strzegom Wiedeński 2 kg 19.6% 79 % 10
Grain Strzegom Monachijski typ II 1.5 kg 14.7% 79 % 22
Grain Viking Wędzony torfem 1 kg 9.8% 81 % 7
Grain Strzegom Karmel 150 0.5 kg 4.9% 75 % 150
Grain Strzegom Karmel 600 0.5 kg 4.9% 68 % 601
Grain Strzegom Czekoladowy 400 0.2 kg 2% 68 % 400
Grain Płatki owsiane 0.5 kg 4.9% 60 % 3
Sum 10.2 kg

Hops

40 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 50 g 60 min 10 %
Aroma (end of boil) Lublin (Lubelski) 40 g 15 min 4 %

Yeasts

Name Type Form Amount Laboratory
Fermentis W34/70 Ale Dry 11 g ---

Extras

Type Name Amount Use for Time
Flavor śliwka wędzona 200 g Boil 15 min

Notes

  • wodę podgrzać przed zasypem do temperatury 54 C
    słód czekoladowy dodać do zacieru po negatywnej próbie jodowej w temperaturze 65 C
    Mar 9, 2025, 12:32 PM

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