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3. Vermont IPA

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.6
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 18.8 liter(s)
    Mash size
  • 26.3 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
76 C 10 min

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Fermentables

17.3 BLG
5 SRM
Type Name Amount Yield EBC
Grain Briess - Pilsen Malt 6 kg 80% 80.5 % 2
Grain Monachijski 1 kg 13.3% 80 % 16
Grain Weyermann - Carapils 0.5 kg 6.7% 78 % 4
Sum 7.5 kg

Hops

72 IBU

Bitterness ratio 0.92 Very bitter

Use for Name Amount Time Alpha acid
Boil Zeus 50 g 60 min 15 %
Boil Mosaic 50 g 5 min 12.8 %
Boil Mosaic 50 g 1 min 12.8 %
Dry Hop Mosaic 100 g 4 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
Vermon Ale Ale Slant 150 ml Wyeast Labs

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