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IMP Baltic Porter

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 14.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 27.2
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 2.7 liter(s) / kg
    Liquor-to-grist ratio
  • 21.1 liter(s)
    Mash size
  • 28.9 liter(s)
    Total mash volume

Steps

Temp Time
55 C 5 min
66 C 60 min
72 C 45 min
78 C 5 min

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Fermentables

32 BLG
16.3% ABV
62.4 SRM
Type Name Amount Yield EBC
Grain Weyermann - Vienna Malt 2 kg 25.6% 81 % 8
Grain Monachijski typ II 20-25 EBC Weyermann 2 kg 25.6% 80 % 20
Grain Monachijski 2 kg 25.6% 80 % 16
Grain Weyermann - Carapils 0.4 kg 5.1% 78 % 4
Grain DRC 0.5 kg 6.4% 69 % 300
Grain Fawcett - Pale Chocolate 0.5 kg 6.4% 71 % 600
Grain Weyermann - Carafa II 0.4 kg 5.1% 70 % 837
Sum 7.8 kg

Hops

48 IBU

Bitterness ratio 0.35 Balanced

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 30 g 60 min 15.5 %
Boil Lublin (Lubelski) 30 g 10 min 4 %

Yeasts

Name Type Form Amount Laboratory
Saflager W 34/70 Lager Slant 400 ml Fermentis

Extras

Type Name Amount Use for Time
Water Agent Gips 2 g Mash 60 min
Water Agent CaCl 7 g Mash 60 min
Water Agent CaCO3 8 g Mash 60 min
Other Łuska ryżowa 50 g Mash 60 min
Water Agent Enzym 3 g Mash 60 min
Other Pożywka 2 g Boil 10 min
Other SpringFerm 1 g Boil 10 min
Other Whirfloock 2 g Boil 10 min

Notes

  • Profil wody (Słodowy):Ca-159.2/Mg-4/Na-4/Cl-149.3/SO4-53/HCO3-149
    Łuska i enzym dodane na początku zacierania razem ze słodami
    Carafa dodana na wygrzew
    Wysładzanie do 16l
    Plan fermentacji: Drożdże dodane do brzeczki o temp 9*C, po 2 dniach od rozpoczęcia fermentacji temperatura o 1*C w górę na dobę, przerwa diacetylowa w 16*C przez 7 dni
    Jan 21, 2024, 3:52 PM

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