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Porter bałtycki NT

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 22.1 liter(s)
    Mash size
  • 28.4 liter(s)
    Total mash volume

Steps

Temp Time
69 C 70 min

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Fermentables

15.7 BLG
6.6% ABV
28.4 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 3 kg 47.6% 85 % 7
Grain Strzegom Wiedeński 1 kg 15.9% 79 % 10
Grain Karmelowy Jasny 30EBC 1 kg 15.9% 75 % 30
Grain Karmelowy Pszeniczny Strzegom 1 kg 15.9% 79 % 130
Grain Strzegom Czekoladowy ciemny 0.2 kg 3.2% 68 % 1200
Grain Jęczmień palony 0.1 kg 1.6% 55 % 985
Sum 6.3 kg

Hops

35 IBU

Bitterness ratio 0.55 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 60 min 10 %
Boil Lublin (Lubelski) 30 g 15 min 4 %

Yeasts

Name Type Form Amount Laboratory
safalger 34/70 x2szt Lager Dry 22 g ---

Notes

  • Słody jasne wrzucamy do 18l wody o temp. 68*C, słody ciemne na ostatnie 15 minut.
    Zacieranie jednotemperaturowe 69*C - 70 min.
    Gotowanie 90 min.
    Fermentacja burzliwa 2 tyg,
    Fermentacja cicha 2tyg.
    Woda do wysładzania 18l -78*C.
    Jan 22, 2019, 12:52 PM

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