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Vermont IPA

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Batch size

  • 28 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 35.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
62 C 15 min
72 C 40 min
77 C 10 min

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Fermentables

15.2 BLG
6.3% ABV
5.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 47.1% 80 % 5
Grain Strzegom Monachijski typ II 1 kg 11.8% 79 % 22
Grain Strzegom Wiedeński 1 kg 11.8% 79 % 10
Grain Pszeniczny 2 kg 23.5% 85 % 4
Grain Płatki pszeniczne 0.5 kg 5.9% 85 % 3
Sum 8.5 kg

Hops

31 IBU

Bitterness ratio 0.5 Bitter

Use for Name Amount Time Alpha acid
Boil El Dorado 10 g 60 min 15 %
Boil Galaxy 24 g 20 min 11 %
Boil Mosaic 26 g 10 min 10 %
Dry Hop Citra 50 g 3 day(s) 12 %
Dry Hop Azacca 30 g 3 day(s) 14 %
Dry Hop Zythos 30 g 3 day(s) 11 %
Boil Nelson Sauvin 10 g 10 min 11 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M44 US West Coast Ale Dry 15 g Mangrove Jack's

Extras

Type Name Amount Use for Time
Other Sól kuchenna 6 g Mash 60 min
Ilość dodanej soli jest zależna od zawartości chlorków w użytej wodzie do gotowania

Notes

  • Vermont IPA
    Apr 8, 2020, 6:25 PM

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