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Porter pomarańczowy

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29.3 liter(s)
    Boil size
  • 12 %
    Boil loss
  • 10
    Pre-boil gravity BLG
  • 1.5 %
    Trub loss
  • 0.5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
55 C 32 min
65 C 30 min
72 C 40 min
77 C 10 min

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Fermentables

11.2 BLG
4.5% ABV
24.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.5 kg 69.3% 80 % 5
Śrutownik ustawiono na 0.7
Grain Biscuit Malt 0.25 kg 5% 79 % 45
Grain Słód pszeniczny czekoladowy Weyermann® 0.25 kg 5% --- % 1000
Grain Château Cafe 500 EBC Castle Malting 0.25 kg 5% --- % 500
Grain Płatki owsiane 0.5 kg 9.9% 85 % 3
Grain Słód Special W® Weyermann 0.3 kg 5.9% --- % 300
Sum 5.05 kg

Hops

14 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 40 g 50 min 3.7 %
Dry Hop Lublin (Lubelski) 40 g 3 day(s) 3.7 %
Dry Hop Amarillo 30 g 3 day(s) 9.5 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Slant 40 ml FM

Extras

Type Name Amount Use for Time
Water Agent Gips piwowarski 4 g Mash 80 min
Flavor Skurka słodkiej pomarańczy 30 g Boil 1 min
Flavor Laska wanilii macerowana w Rumie 10 g Secondary 4 day(s)

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