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Salt Cocoa Rye Robust Porter

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 31 liter(s)
    Mash size
  • 38.8 liter(s)
    Total mash volume

Steps

Temp Time
67 C 70 min
72 C 15 min
75 C 5 min

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Fermentables

16.6 BLG
7% ABV
30.9 SRM
Type Name Amount Yield EBC
Grain Castle Pale Ale 5 kg 64.5% 80 % 8
Grain Strzegom Monachijski typ I 1 kg 12.9% 79 % 16
Grain Płatki żytnie 0.7 kg 9% 85 % 3
Grain Strzegom Czekoladowy jasny 0.25 kg 3.2% 68 % 400
Grain Weyermann - Chocolate Rye 0.25 kg 3.2% 20 % 493
Grain Weyermann - Chocolate Wheat 0.2 kg 2.6% 74 % 788
Grain Karmelowy żytni Strzegom 0.2 kg 2.6% 75 % 150
Grain Carafa III 0.15 kg 1.9% 70 % 1034
Sum 7.75 kg

Hops

45 IBU

Bitterness ratio 0.66 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 2017 34 g 60 min 11.5 %
Boil Chinook 2017 8 g 60 min 13 %

Yeasts

Name Type Form Amount Laboratory
FM11 Wichrowe Wzgórza Ale Slant 200 ml Fermentum Mobile

Notes

  • Ciemne słody dodane przy 72 stopniach.
    Apr 4, 2020, 2:58 PM

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