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Porter Band

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 18.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 24.3 liter(s)
    Mash size
  • 34 liter(s)
    Total mash volume

Steps

Temp Time
55 C 10 min
65 C 60 min
72 C 15 min
76 C 5 min

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Fermentables

21.1 BLG
9.4% ABV
29.8 SRM
Type Name Amount Yield EBC
Grain Weyermann - Vienna Malt 4.5 kg 46.4% 81 % 7
Grain Monachijski typ II 20-25 EBC Weyermann 4.5 kg 46.4% 80 % 20
Grain Caraaroma 0.35 kg 3.6% --- % 400
Grain Fawcett - Pszeniczny Czekoladowy 0.35 kg 3.6% --- % 1200
Sum 9.7 kg

Hops

25 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 30 g 65 min 10.5 %
Boil Lublin (Lubelski) 30 g 10 min 5.6 %

Yeasts

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

Extras

Type Name Amount Use for Time
Other Płatki owsiane 0.5 g Mash ---

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