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Porter znad Bałtyku

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Batch size

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

Mash information

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

Steps

Temp Time
61 C 30 min
73 C 30 min
73 C 15 min
78 C 2 min

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Fermentables

18.2 BLG
47.3 SRM
Type Name Amount Yield EBC
Grain Strzegom Wiedeński 3.8 kg 47.5% 79 % 10
Grain Monachijski 3 kg 37.5% 80 % 16
Grain Strzegom Karmel 150 0.35 kg 4.4% 75 % 150
Grain Strzegom Karmel 600 0.4 kg 5% 68 % 601
Grain Czekoladowy 0.45 kg 5.6% 60 % 788
Sum 8 kg

Hops

33 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 35 g 60 min 10 %
Boil Lublin (Lubelski) 20 g 20 min 4 %

Yeasts

Name Type Form Amount Laboratory
Saflager S-23 Lager Dry 23 g Fermentis Division of S.I.Lesaffre

Notes

  • czekoladowy na ostanie 15 minut warzenia w 73 stopniach
    Jan 21, 2017, 6:55 PM

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