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Porter Kętrzyński

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 33.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min
76 C 5 min

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Fermentables

13.8 BLG
5.7% ABV
31.9 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 4 kg 56.3% 82 % 4
Grain Brown Malt (British Chocolate) 1 kg 14.1% 70 % 128
Grain Fawcett - Pszeniczny Czekoladowy 0.2 kg 2.8% 73 % 1001
Grain Caramel/Crystal Malt - 120L 0.5 kg 7% 72 % 236
Grain Strzegom Czekoladowy 400 0.4 kg 5.6% 68 % 400
Grain Weyermann - Carafa II 0.2 kg 2.8% 70 % 837
Grain Oats, Flaked 0.8 kg 11.3% 80 % 2
Sum 7.1 kg

Hops

21 IBU

Bitterness ratio 0.37 Balanced

Use for Name Amount Time Alpha acid
Boil Bramling 30 g 60 min 6 %
Boil Bramling 20 g 20 min 6 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11 g Safale

Extras

Type Name Amount Use for Time
Spice Piernik Kętrzyński 30 g Boil 15 min
Flavor Maliny 1000 g Secondary 7 day(s)

Notes

  • strzegom czekoladowy to karmelowy viking malt 400 EBC
    Dec 2, 2017, 3:33 PM

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