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Porter z Burowca

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 60 min
72 C 10 min
78 C 0 min

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Fermentables

13.1 BLG
5.3% ABV
36.3 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.5 kg 74.3% 80 % 5
Grain Brown 0.45 kg 7.4% 70 % 175
Grain Caraamber 0.4 kg 6.6% 75 % 59
Adjunct black 0.19 kg 3.1% 60 % 1200
Adjunct Czekoladowy 0.2 kg 3.3% 60 % 1200
Grain Caraaroma 0.12 kg 2% 78 % 350
Grain black 0.1 kg 1.7% 60 % 1200
Grain Czekoladowy 0.1 kg 1.7% 60 % 1200
Sum 6.06 kg

Hops

26 IBU

Bitterness ratio 0.49 Balanced

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 50 g 60 min 5.1 %
Boil East Kent Goldings 15 g 10 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Pure Ale Yeast 7 Ale Dry 10 g ---

Notes

  • BLG przed gotowaniem 11
    23 litry w fermentorze, brix 13,7 (mierzone tylko refraktometrem)

    Fermentacja ruszyła po kilku godzinach :)
    blg 3,5, refr 7,5 brix (po korekcie 3,4)
    vol=5,7% + vol z refermentacji
    Sep 16, 2017, 7:13 PM

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