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Porter brazowo kakaowy

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Batch size

  • 37 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 48.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 3 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 35 liter(s)
    Mash size
  • 45 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
76 C 5 min

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Fermentables

12.4 BLG
5% ABV
17 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 50% 80 % 5
Grain Słód owsiany Fawcett 2 kg 20% 61 % 5
Grain Pszeniczny 1 kg 10% 85 % 4
Grain Brown Malt (British Chocolate) 1 kg 10% 70 % 128
Grain Castle Cafe 0.5 kg 5% 75.5 % 480
Grain Karmelowy Pszeniczny Strzegom 0.5 kg 5% 79 % 130
Sum 10 kg

Hops

29 IBU

Bitterness ratio 0.58 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 50 g 40 min 11 %
Aroma (end of boil) Sorachi Ace 50 g 1 min 10 %

Yeasts

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

Extras

Type Name Amount Use for Time
Spice ziarno kakaowca 250 g Boil 10 min

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