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English Porter z jagodą kamcza...

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Batch size

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

Mash information

  • 90 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 450 liter(s)
    Mash size
  • 600 liter(s)
    Total mash volume

Steps

Temp Time
72 C 60 min
78 C 1 min

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Fermentables

10 BLG
4% ABV
22.8 SRM
Type Name Amount Yield EBC
Grain Fawcett - Pale Chocolate 15 kg 10% 71 % 600
Grain Viking Pale Ale malt 100 kg 66.7% 80 % 5
Grain Strzegom Monachijski typ II 20 kg 13.3% 79 % 22
Grain Kawowy Ciemny Castlemalting 15 kg 10% 60 % 450
Sum 150 kg

Hops

24 IBU

Bitterness ratio 0.6 Bitter

Use for Name Amount Time Alpha acid
Boil Amora Preta 600 g 60 min 11.2 %
Aroma (end of boil) Styrian Golding 1000 g 5 min 3.6 %
Whirlpool Amora Preta 600 g 10 min 11.2 %
Dry Hop Amora Preta 800 g 4 day(s) 11.2 %
Dry Hop Fuggles 1000 g 4 day(s) 6 %

Yeasts

Name Type Form Amount Laboratory
S-04 Ale Dry 5000 g Fermentis

Extras

Type Name Amount Use for Time
Other Jagoda kamczacka 100000 g Secondary 4 day(s)

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