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Porter Bałtycki

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 14.3 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 20
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 16.5 liter(s)
    Mash size
  • 22 liter(s)
    Total mash volume

Steps

Temp Time
64 C 15 min
69 C 120 min
78 C 5 min

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Fermentables

22 BLG
9.9% ABV
39.3 SRM
Type Name Amount Yield EBC
Grain Viking Wędzony bukiem 2.2 kg 40% 82 % 10
Grain Strzegom Wiedeński 2 kg 36.4% 79 % 10
Grain Karmelowy Pszeniczny Strzegom 0.5 kg 9.1% 79 % 130
Grain Biscuit Malt 0.3 kg 5.5% 79 % 45
Grain Caraaroma 0.2 kg 3.6% 78 % 300
Grain Fawcett - Pszeniczny Czekoladowy 0.15 kg 2.7% 73 % 1001
Grain Jęczmień palony 0.1 kg 1.8% 55 % 985
dodany na mashout 78* 5 min
Grain Carafa III 0.05 kg 0.9% 70 % 1034
dodany w trakcie wysładzania
Sum 5.5 kg

Hops

45 IBU

Bitterness ratio 0.49 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 25 g 60 min 10 %
Aroma (end of boil) Perle 25 g 15 min 7 %

Yeasts

Name Type Form Amount Laboratory
W34/70 Lager Slant 200 ml Gozdawa

Extras

Type Name Amount Use for Time
Water Agent Węglan wapnia 5 g Boil 120 min

Notes

  • start fermentacji w 12*C, do około 8blg, nagazowanie 2,4vol
    Mar 9, 2025, 1:49 PM

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