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Vermont #2

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Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 19.5 liter(s)
    Mash size
  • 26 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
72 C 10 min

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Fermentables

15.2 BLG
6.3% ABV
5.7 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 6 kg 92.3% 82 % 4
Grain Briess - Caracrystal Wheat Malt 0.2 kg 3.1% 78 % 108
Grain Płatki owsiane 0.3 kg 4.6% 85 % 3
Sum 6.5 kg

Hops

46 IBU

Bitterness ratio 0.74 Bitter

Use for Name Amount Time Alpha acid
Boil Chinook 30 g 60 min 13.9 %
Boil Citra 10 g 10 min 11.5 %
Boil Mosaic 10 g 10 min 13.2 %
Aroma (end of boil) Citra 20 g 0 min 12 %
Aroma (end of boil) Mosaic 20 g 0 min 10 %
Dry Hop Mosaic 30 g 7 day(s) 10 %
Dry Hop Citra 30 g 7 day(s) 12 %
Dry Hop Chinook 30 g 7 day(s) 13 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Slant 200 ml Safale

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