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Brown 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
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 60 min

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Fermentables

12.6 BLG
23.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.5 kg 53.2% 80 % 5
Grain Oats, Flaked 0.75 kg 16% 80 % 2
Grain Monachijski 0.5 kg 10.6% 80 % 16
Grain Brown Malt (British Chocolate) 0.5 kg 10.6% 70 % 185
Grain Abbey Castle 0.2 kg 4.3% 80 % 45
Grain Fawcett - Pszeniczny Czekoladowy 0.25 kg 5.3% 73 % 1001
Sum 4.7 kg

Hops

23 IBU

Bitterness ratio 0.45 Balanced

Use for Name Amount Time Alpha acid
Boil Chinook 25 g 30 min 10 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - London Ale Ale Liquid 150 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Fining Whirlfloc 2.5 g Boil 10 min

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