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Porter Bałtycki #2 - Browar na...

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Batch size

  • 14 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 17.4 liter(s)
    Boil size
  • 6.5 %
    Boil loss
  • 17.5
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17.7 liter(s)
    Mash size
  • 23.6 liter(s)
    Total mash volume

Steps

Temp Time
55 C 10 min
69 C 45 min
72 C 15 min
78 C 5 min
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Fermentables

19.1 BLG
8.3% ABV
27.3 SRM
Type Name Amount Yield EBC
Grain monachijski typ II Viking Malt 2.5 kg 42.4% 78 % 22
Grain wiedeński Viking Malt 1.5 kg 25.4% 79 % 11
Grain Château Special B Castle Malting 0.5 kg 8.5% 77 % 300
Grain karmelowy 30 - Viking Malt 0.5 kg 8.5% 75 % 35
Grain diastatyczny 0.5 kg 8.5% 80 % 5
Grain barwiący obłuszczony Viking Malt 0.1 kg 1.7% 1 % 1000
Grain płatki jęczmienne 0.3 kg 5.1% 50 % 1
Sum 5.9 kg

Hops

29 IBU

Bitterness ratio 0.37 Balanced

Use for Name Amount Time Alpha acid
Boil Junga (PL) - granulat 15 g 60 min 12.5 %
Boil Lubelski (PL - granulat 10 g 20 min 4 %
Aroma (end of boil) Lubelski (PL - granulat 20 g 7 min 4 %

Yeasts

Name Type Form Amount Laboratory
FM54 Gorączka kalifornijska Ale Slant 500 ml ---

Extras

Type Name Amount Use for Time
Flavor Śliwki suszone 140 g Boil 30 min
Flavor owocki 70 g Secondary 7 day(s)

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