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Porter

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 12.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min

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Fermentables

16.1 BLG
6.8% ABV
27.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.5 kg 74.1% 80 % 5
Grain Chocolate Malt (UK) 0.125 kg 3.7% 73 % 887
Grain Black (Patent) Malt 0.1 kg 3% 55 % 985
Grain Barley, Flaked 0.25 kg 7.4% 70 % 4
Grain Caramel/Crystal Malt - 40L 0.2 kg 5.9% 74 % 79
Grain Briess - Munich Malt 20L 0.2 kg 5.9% 74 % 39
Sum 3.375 kg

Hops

39 IBU

Bitterness ratio 0.59 Bitter

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 40 g 60 min 5.1 %
Aroma (end of boil) East Kent Goldings 20 g 0 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - London ESB Ale Ale Liquid 10 ml Wyeast Labs

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