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Porteryyy

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26 liter(s)
    Boil size
  • 6 %
    Boil loss
  • 20
    Pre-boil gravity BLG
  • 7 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 2.8 liter(s) / kg
    Liquor-to-grist ratio
  • 22.1 liter(s)
    Mash size
  • 30 liter(s)
    Total mash volume

Steps

Temp Time
64 C 120 min

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Fermentables

24 BLG
85.6 SRM
Type Name Amount Yield EBC
Grain Strzegom Wiedeński 3 kg 31.3% 79 % 10
Grain Strzegom Monachijski typ II 2 kg 20.8% 79 % 22
Grain Viking Pale Ale malt 2 kg 20.8% 80 % 5
Grain Caraaroma 0.5 kg 5.2% 78 % 400
Liquid Extract WES ekstrakt słodowy jasny 1.7 kg 17.7% 80 % 621
Grain Biscuit Malt 0.2 kg 2.1% 79 % 45
Grain Jęczmień palony 0.2 kg 2.1% 55 % 985
Sum 9.6 kg

Hops

35 IBU

Bitterness ratio 0.32 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 40 g 90 min 10 %
Boil Lublin (Lubelski) 30 g 10 min 4 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 20 g Danstar

Extras

Type Name Amount Use for Time
Flavor płatki dębowe maczane w winie 50 g Primary 35 day(s)

Notes

  • Rozdzielenie fermentacji na dwa wiadra
    Jul 15, 2016, 7:56 AM

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