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Brow Porter

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 15.6 liter(s)
    Mash size
  • 21.9 liter(s)
    Total mash volume

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Fermentables

13.1 BLG
5.3% ABV
14.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.9 kg 78.4% 80 % 5
Grain Brown Malt (British Chocolate) 0.7 kg 11.2% 70 % 128
Grain Czekoladowy 0.15 kg 2.4% 60 % 788
Grain Karmelowy Jasny 30EBC 0.5 kg 8% 75 % 30
Sum 6.25 kg

Hops

26 IBU

Bitterness ratio 0.49 Balanced

Use for Name Amount Time Alpha acid
Boil Fuggles 50 g 55 min 4.5 %
Boil Fuggles 50 g 10 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
safe ale 04 Ale Dry 11 g ---

Notes

  • Słód zmieolono, zmieszano wszystkie słody.
    Słód wsypano do wody o temp. 74 (15;30)
    Po 30 minutach temp. 66-68*C
    Dodano 5ml kwasu do brzeczki
    I 4 ml do wody na wysładzanie.
    Zacieranie 60' do 16:30,
    Druga przerwa 74*C 15 minut
    Wygrzew do 78*C
    Filtracja: start 17:00, koniec 17:40

    Blg przed gotowaniem, 12 BLG, 28,5L
    Gotowanie, start 17:40
    Mar 8, 2022, 4:04 PM

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