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Porter

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 18.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
70 C 0 min
64 C 1 min
67 C 130 min
78 C 5 min

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Fermentables

22.2 BLG
10% ABV
37.8 SRM
Type Name Amount Yield EBC
Grain Wędzony bukiem Viking Malt 3.8 kg 39% 82 % 10
Grain Viking Vienna Malt 3.8 kg 39% 79 % 7
Grain Viking Karmelowy pszeniczny 100-150 1 kg 10.3% 75 % 130
Grain Abbey Malt Weyermann 0.4 kg 4.1% 75 % 45
Grain Caraaroma 0.25 kg 2.6% 78 % 400
Grain Viking Czekoladowy ciemny 0.25 kg 2.6% 68 % 1200
Grain Viking Jęczmień palony 0.15 kg 1.5% 55 % 985
Po podgrzaniu do 78
Grain Weyermann - Carafa II 0.1 kg 1% 70 % 837
Na wysładzanie
Sum 9.75 kg

Hops

37 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 50 g 60 min 8.4 %
Boil Lublin (Lubelski) 50 g 15 min 4 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 1084 Irish Ale Ale Liquid 170 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Other whirfloc 0.5 g Boil 5 min

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