PL | EN
Vigneronne Mazurie
0-
15.7Gravity BLG
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10IBU
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---ABV
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4.3SRM
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All GrainType
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Style
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Brewer
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Base recipe
Batch size
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20 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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25.3 liter(s)Boil size
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10 %Boil loss
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---Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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21.7 liter(s)Mash size
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27.9 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
44 C | 10 min |
63 C | 60 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pilsner malt | 5 kg 80.6% | 82 % | 4 |
Grain | Oats, Flaked | 0.5 kg 8.1% | 80 % | 2 |
Grain | Strzegom Pszeniczny | 0.5 kg 8.1% | 81 % | 6 |
Grain | Weyermann - Acidulated Malt | 0.2 kg 3.2% | 80 % | 6 |
Sum | 6.2 kg |
Hops
Bitterness ratio 0.16 Sweet
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | East Kent Goldings | 15 g | 60 min | 5.1 % |
Boil | East Kent Goldings | 15 g | 10 min | 5.1 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
WLP648 Brettanomyces Bruxellensis Trois Vrai | Ale | Liquid | 1000 ml | White labs |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | Winogrona dojrzałe | 2000 g | Secondary | 14 day(s) |
Flavor | Kostki dębowe francuskie średnio opiekane macerowane w czerwonym winie | 20 g | Secondary | 14 day(s) |