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Smoked Imperial Porter

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 15.3 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 26.2
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

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

Steps

Temp Time
55 C 5 min
66 C 60 min
72 C 45 min
78 C 5 min

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Fermentables

31.4 BLG
15.8% ABV
47.4 SRM
Type Name Amount Yield EBC
Grain Słód Wędzony Steinbach 3 kg 40.5% 80 % 5
Grain Monachijski typ II 20-25 EBC Weyermann 1.5 kg 20.3% 80 % 20
Grain Weyermann - Vienna Malt 1.5 kg 20.3% 81 % 8
Grain DRC 0.3 kg 4.1% 69 % 300
Grain Briess - Chocolate Malt 0.3 kg 4.1% 60 % 690
Grain Weyermann - Carapils 0.5 kg 6.8% 78 % 4
Grain Weyermann - Carafa II 0.3 kg 4.1% 70 % 837
Sum 7.4 kg

Hops

23 IBU

Bitterness ratio 0.17 Sweet

Use for Name Amount Time Alpha acid
Boil Marynka 50 g 60 min 4 %
Aroma (end of boil) Lublin (Lubelski) 50 g 5 min 4 %

Yeasts

Name Type Form Amount Laboratory
Saflager W 34/70 Lager Slant 200 ml Fermentis

Extras

Type Name Amount Use for Time
Water Agent Epsom MgSO4 2 g Mash 60 min
Water Agent Sól NaCl 2 g Mash 60 min
Water Agent Chlorek Wapnia CaCl 8 g Mash 60 min
Water Agent Kreda CaCO3 8 g Mash 60 min
Water Agent Kwas Mlekowy 1 g Mash 0 min
Fining Whirflock 2 g Boil 15 min

Notes

  • Profil Wody Słodowy: Ca-151.3/Mg-10.2/Na-28.6/Cl-202.6/SO4-41.1/HCO3-193
    Carafa Special II dodana na koniec zacierania.
    Kwas mlekowy do ewentualnej korekty pH, pH nastawu 5.1
    Fermentacja: Zadanie drożdży 8*C, po 3 dniach od startu fermentacji 10*C, po 2 dniach temperatura codziennie o 1*C w górę aż do 15*C
    Feb 1, 2023, 5:41 PM

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