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New England IPA/Vermont IPA

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 19.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 70 min
77 C 5 min

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Fermentables

15 BLG
6.2% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.3 kg 64.7% 80 % 5
Grain Viking Wheat Malt 0.5 kg 9.8% 83 % 5
Grain Oats, Flaked 0.5 kg 9.8% 80 % 2
Grain Wheat, Flaked 0.4 kg 7.8% 77 % 4
Grain Barley, Flaked 0.4 kg 7.8% 70 % 4
Sum 5.1 kg

Hops

Bitterness ratio ---

Use for Name Amount Time Alpha acid
Aroma (end of boil) Citra 30 g 0 min 12 %
80-70C-20
Whirlpool Mosaic 30 g 0 min 10 %
Dry Hop Amarillo 30 g 0 day(s) 7 %
burzliwa
Dry Hop Citra 30 g 3 day(s) 12 %
na burzliwą
Dry Hop simcoe 30 g 3 day(s) 11.5 %
koniec fermentacji

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

Extras

Type Name Amount Use for Time
Water Agent chlorek wapnia 4 g Mash 60 min
Water Agent siarczan wapnia 1 g Mash 60 min

Notes

  • ..Wsyp płatki do 5l ciepłej wody i powoli podnieś temperaturę do 100°C, ciągle mieszając. Następnie dolej około 8l ciepłej wody i podgrzej całość do temperatury 70°C. Wsyp wszystkie ześrutowane słody ciągle mieszając. Temperatura powinna się ustalić na poziomie 66-68°C..

    chlorki>siarczany
    Feb 18, 2019, 8:04 PM

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