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porter

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 20.6 liter(s)
    Mash size
  • 26.5 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
78 C 10 min

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Fermentables

14.3 BLG
5.9% ABV
23.3 SRM
Type Name Amount Yield EBC
Grain Pale Ale Viking Malt 5 kg 84.9% 80 % 7
Grain Strzegom Karmel 150 0.14 kg 2.4% 75 % 150
Grain Cafe CM 0.25 kg 4.2% 75.5 % 480
Grain Roasted Barley CM 0.25 kg 4.2% 55 % 985
Grain Brown Malt (British Chocolate) 0.25 kg 4.2% 70 % 128
Sum 5.89 kg

Hops

26 IBU

Bitterness ratio 0.45 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 20 g 60 min 13.5 %
Aroma (end of boil) Marynka 15 g 10 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Windsor Ale Ale Dry 11 g Danstar

Extras

Type Name Amount Use for Time
Flavor kawa 50 g Boil 0 min
Flavor kawa 100 g Secondary 2 day(s)

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