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Porter Bałtycki

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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
  • 18.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
61 C 30 min
73 C 45 min
79 C 2 min

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Fermentables

22.2 BLG
60.5 SRM
Type Name Amount Yield EBC
Grain Strzegom Wiedeński 3.8 kg 44.7% 79 % 10
Grain Monachijski 3 kg 35.3% 80 % 16
Grain Karmelowy Pszeniczny Strzegom 0.35 kg 4.1% 79 % 130
Grain Strzegom Karmel 600 0.4 kg 4.7% 68 % 601
Grain Strzegom Czekoladowy ciemny 0.45 kg 5.3% 68 % 1200
Grain Płatki jęczmienne 0.5 kg 5.9% 85 % 3
Sum 8.5 kg

Hops

24 IBU

Bitterness ratio 0.23 Sweet

Use for Name Amount Time Alpha acid
Boil Marynka 20 g 60 min 10 %
Boil Lublin (Lubelski) 35 g 20 min 4 %

Yeasts

Name Type Form Amount Laboratory
Fermentis S-23 Lager Dry 23 g ---

Extras

Type Name Amount Use for Time
Flavor śliwka 250 g Boil 20 min

Notes

  • W temperaturze 73° C w 30 min wsypać słód czekoladowy i utrzymać w tej temperaturze 15 min.
    Fermentacja:
    Burzliwa: 8-12° C, około 14 dni
    Cicha: 8-12° C, około 14 dni
    Jan 23, 2017, 9:06 PM

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