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Porter bałtycki

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Batch size

  • 14 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 19 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17.1 liter(s)
    Mash size
  • 22.8 liter(s)
    Total mash volume

Steps

Temp Time
63 C 20 min
71 C 40 min
78 C 10 min

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Fermentables

18.2 BLG
7.8% ABV
33.9 SRM
Type Name Amount Yield EBC
Grain Malteurop Wiedeński 3.5 kg 61.4% 79 % 8
Grain Strzegom Monachijski typ I 1.5 kg 26.3% 79 % 16
Grain Strzegom Karmel 150 0.25 kg 4.4% 75 % 150
Grain Strzegom Karmel 600 0.25 kg 4.4% 68 % 601
Grain Strzegom Czekoladowy ciemny 0.2 kg 3.5% 68 % 1200
Sum 5.7 kg

Hops

33 IBU

Bitterness ratio 0.44 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 25 g 60 min 10 %
Boil Marynka 5 g 5 min 10 %

Yeasts

Name Type Form Amount Laboratory
Saflager W 34/70 Lager Dry 11.5 g ---

Extras

Type Name Amount Use for Time
Flavor płatki debowe 20 g Secondary 5 day(s)
Other sliwka 50 g Secondary 5 day(s)

Notes

  • ciemne slody wrzcamy 10 min przed koncem zacierania i zacieramy 5 minut w tem.55celcjusza
    Mar 17, 2018, 10:56 AM

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