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Porter Bałtycki z winem #4 - B...

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Batch size

  • 14 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 18 %/h
    Evaporation rate
  • 20.4 liter(s)
    Boil size
  • 0.1 %
    Boil loss
  • 17.1
    Pre-boil gravity BLG
  • 7 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 60 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 21.3 liter(s)
    Mash size
  • 29.8 liter(s)
    Total mash volume

Steps

Temp Time
67 C 30 min
72 C 30 min
78 C 5 min
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Fermentables

22.7 BLG
10.3% ABV
51 SRM
Type Name Amount Yield EBC
Grain monachijski typ I Viking Malt 2.5 kg 29.4% 78 % 16
Grain wiedeński Viking Malt 3 kg 35.3% 79 % 9
Grain cookie (bursztynowy) Viking Malt 1 kg 11.8% 72 % 70
Grain Karmelowy żytni Viking Malt 0.5 kg 5.9% 75 % 150
Grain Château Special B Castle Malting 0.5 kg 5.9% 77 % 300
Grain Carafa® Special I Malt Weyermann® 0.5 kg 5.9% 1 % 900
Grain płatki owsiane 0.5 kg 5.9% 60 % 3
Sum 8.5 kg

Hops

29 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
First Wort Marynka (Polishhops) - granulat 20 g 90 min 7.7 %
Boil Marynka (Polishhops) - granulat 20 g 15 min 7.7 %

Yeasts

Name Type Form Amount Laboratory
us-05 Ale Slant 200 ml ---

Extras

Type Name Amount Use for Time
Water Agent chlorek wapnia 5 g Mash 60 min
Water Agent gips 2 g Mash 60 min
Water Agent kreda 10 g Mash 60 min
Water Agent Kwas fosforowy 75% (zacier) 10 g Mash 60 min
Water Agent Kwas fosforowy 75% (wysładzanie) 2 g Mash 60 min
Fining Mech irlandzki 2 g Boil 15 min
Flavor Macerat 50 g Secondary 28 day(s)

Notes

  • Słody ciemne dodane na ostatnie 15 minut zacierania.
    Mash pH *: 5.52
    https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=VB2DQ6M

    Ca+2 Mg+2 Na+ Cl- SO4-2 HCO
    123.6 0.0 131.0 96.8 63.0 196.629
    Aug 3, 2019, 1:24 AM

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