PL | EN
Porter Bałtycki #3 - Browar na...
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22.2Gravity BLG
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28IBU
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10 %ABV
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30SRM
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Partial MashType
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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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90 minBoil time
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10 %/hEvaporation rate
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17.5 liter(s)Boil size
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2.5 %Boil loss
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19.6Pre-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 |
---|---|
55 C | 20 min |
69 C | 75 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 Z WINEM #4 - BROWAR NA W...
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | monachijski typ II Viking Malt | 2.5 kg 39.1% | 78 % | 22 |
Grain | wiedeński Viking Malt | 1.5 kg 23.4% | 79 % | 11 |
Grain | Château Special B Castle Malting | 0.5 kg 7.8% | 77 % | 300 |
Grain | karmelowy 30 - Viking Malt | 0.5 kg 7.8% | 75 % | 35 |
Grain | diastatyczny | 0.5 kg 7.8% | 80 % | 5 |
Grain | czekoladowy ciemny Viking Malt | 0.1 kg 1.6% | 1 % | 1200 |
Grain | płatki jęczmienne | 0.3 kg 4.7% | 50 % | 1 |
Liquid Extract | WES ekstrakt słodowy jasny | 0.5 kg 7.8% | 75 % | 30 |
Sum | 6.4 kg |
Hops
Bitterness ratio 0.3 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Junga (PL) - granulat | 20 g | 60 min | 12.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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FM54 Gorączka kalifornijska | Ale | Slant | 500 ml | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | Śliwki suszone | 200 g | Boil | 15 min |
Flavor | Śliwki suszone | 200 g | Secondary | 7 day(s) |