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LEM | CHERRY Port O' Palmer

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.2 liter(s)
    Boil size
  • 7 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2.5 %
    Dry hopping loss

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Fermentables

12.9 BLG
5.2% ABV
19 SRM
Type Name Amount Yield EBC
Liquid Extract Ekstrakt słodowy 3.25 kg 78.3% 79 % 15
Grain Viking Malt Karmelowy 50 Czerwony 0.2 kg 4.8% 75 % 50
Grain Strzegom Monachijski typ II 0.25 kg 6% 37 % 22
Grain Viking Malt Karmel 300 0.2 kg 4.8% 70 % 300
Grain Viking Malt Karmelowy 600 0.2 kg 4.8% 70 % 600
Grain Viking Malt Jęczmień palony 0.05 kg 1.2% 55 % 985
Sum 4.15 kg

Hops

34 IBU

Bitterness ratio 0.65 Bitter

Use for Name Amount Time Alpha acid
Boil Chinook 16 g 60 min 11.7 %
Boil Cascade 15 g 30 min 6 %
Aroma (end of boil) Spalt Select 10 g 15 min 4.2 %
Aroma (end of boil) Saaz (Czech Republic) 20 g 15 min 3.4 %

Extras

Type Name Amount Use for Time
Flavor Sok wiśniowy 3000 g Secondary 21 day(s)
Fining Whirfloc 2 g Boil 10 min

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