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Vermont ipa

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 60 min

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Fermentables

10.2 BLG
4.1% ABV
3.4 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 1.5 kg 37.5% 80 % 7
Grain Briess - Pilsen Malt 1 kg 25% 80.5 % 2
Grain Pszeniczny 1 kg 25% 85 % 4
Grain Płatki owsiane 0.5 kg 12.5% 85 % 3
Sum 4 kg

Hops

43 IBU

Bitterness ratio 1.05 Very bitter

Use for Name Amount Time Alpha acid
Boil Citra 20 g 60 min 12 %
Aroma (end of boil) Mosaic 25 g 5 min 10 %
Dry Hop Mandarina Bavaria 25 g 5 day(s) 10 %
Dry Hop Citra 55 g 5 day(s) 12 %
Dry Hop Zythos 25 g 5 day(s) 11 %
Aroma (end of boil) Equinox 25 g 5 min 13.1 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11 g Safale

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