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RYE PORTER

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    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
  • 17.5 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
78 C 1 min

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Fermentables

12.4 BLG
5% ABV
20.9 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 2.5 kg 50% 83 % 6
Grain Żytni 1.5 kg 30% 85 % 8
Grain Pilzneński Klepiskowy 0.5 kg 10% 81 % 4
Grain Weyermann - Chocolate Rye 0.3 kg 6% 20 % 700
Grain Karmelowy żytni Strzegom 0.1 kg 2% 75 % 150
Grain Weyermann - Carafa II Special 0.1 kg 2% 70 % 837
Sum 5 kg

Hops

28 IBU

Bitterness ratio 0.56 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 30 g 20 min 11 %
Boil Golding 50 g 5 min 5 %

Yeasts

Name Type Form Amount Laboratory
Lallemand Windsor Ale Ale Dry 22 g Lallemand

Extras

Type Name Amount Use for Time
Water Agent Chlorek wapnia 10 g Mash 60 min
Fining Whirlflock 1 g Boil 10 min
Water Agent Witamina C 2 g Bottling ---

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