PL | EN
#21 Porter Bałtycki 2022
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21.6Gravity BLG
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26IBU
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9.7 %ABV
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46.1SRM
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All GrainType
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Style
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Brewer
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Base recipe
![](/uploads/qr-code/1584aa50d3d64a724e34c427ffd37292.png)
Batch size
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14 liter(s)Expected quantity of finished beer
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120 minBoil time
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20 %/hEvaporation rate
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23.5 liter(s)Boil size
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10 %Boil loss
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15.7Pre-boil gravity BLG
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10 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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2 liter(s) / kgLiquor-to-grist ratio
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13.3 liter(s)Mash size
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20 liter(s)Total mash volume
Steps
Temp | Time |
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52 C | 10 min |
62 C | 30 min |
72 C | 35 min |
78 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Strzegom Pilzneński | 1.8 kg 27.1% | 80 % | 4 |
Grain | Strzegom Wiedeński | 1.8 kg 27.1% | 79 % | 10 |
Grain | Strzegom Monachijski typ II | 1.8 kg 27.1% | 79 % | 22 |
Grain | Strzegom Karmel 300 | 0.33 kg 5% | 70 % | 299 |
Dodany po przerwie 62°C Podgrzewany go 72°C |
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Grain | Strzegom Karmel 600 | 0.33 kg 5% | 68 % | 601 |
Dodany po przerwie 62°C Podgrzewany go 72°C |
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Grain | Melanoidynowy 40EBC Castlemalting | 0.25 kg 3.8% | 82 % | 40 |
Dodany po przerwie 62°C Podgrzewany go 72°C |
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Grain | Carafa III | 0.17 kg 2.6% | 70 % | 1150 |
Dodany po przerwie 62°C Podgrzewany go 72°C |
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Grain | Strzegom Barwiący | 0.17 kg 2.6% | 68 % | 1300 |
Dodany po przerwie 72°C na wygrzew do 78°C i do wysładzania. | ||||
Sum | 6.65 kg |
Hops
Bitterness ratio 0.29 Balanced
Use for | Name | Amount | Time | Alpha acid |
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Boil | Sybilla | 32.95 g | 60 min | 3.5 % |
Boil | Lublin (Lubelski) | 24.71 g | 30 min | 4 % |
Aroma (end of boil) | Saaz (Czech Republic) | 16.47 g | 10 min | 4.5 % |
Aroma (end of boil) | Sybilla | 8.23 g | 10 min | 3.5 % |
Aroma (end of boil) | Lublin (Lubelski) | 12.35 g | 10 min | 4 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Fermentis S-23 | Lager | Dry | 18.95 g | Fermentis |