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Porter bałtycki #2

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 13 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 18
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.8 liter(s) / kg
    Liquor-to-grist ratio
  • 26.8 liter(s)
    Mash size
  • 36.4 liter(s)
    Total mash volume

Steps

Temp Time
65 C 50 min
72 C 30 min
77 C 0 min

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Fermentables

22.5 BLG
10.2% ABV
33.4 SRM
Type Name Amount Yield EBC
Grain Wiedeński 2.5 kg 26.1% 79 % 10
Grain Strzegom Monachijski typ I 2.5 kg 26.1% 79 % 16
Grain Monachijski typ II 20-25 EBC Weyermann 0.5 kg 5.2% 80 % 20
Grain Pilzneński 1.3 kg 13.6% 81 % 4
Grain Płatki owsiane 0.6 kg 6.3% 60 % 3
Grain Carahell 0.5 kg 5.2% 77 % 26
Grain Caramunich® typ I 0.5 kg 5.2% 73 % 80
Grain Słód Caramunich Typ II Weyermann 0.3 kg 3.1% 73 % 120
Grain Biscuit Malt 0.2 kg 2.1% 79 % 45
Grain Caraaroma 0.25 kg 2.6% 78 % 400
Grain Fawcett - Pszeniczny Czekoladowy 0.15 kg 1.6% 73 % 1001
Grain Weyermann - Carafa I 0.13 kg 1.4% 70 % 690
Grain Jęczmień palony 0.15 kg 1.6% 55 % 985
Sum 9.58 kg

Hops

34 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 37 g 60 min 12.4 %

Yeasts

Name Type Form Amount Laboratory
Saflager W 34/70 Lager Dry 23 g Fermentis

Notes

  • Caraaroma i słody palone na koniec przerwy 72 stopnie.
    Dec 8, 2022, 9:52 PM

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