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VERMONT

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Batch size

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

Mash information

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

Steps

Temp Time
66 C 60 min
78 C 2 min

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Fermentables

14 BLG
5.8 SRM
Type Name Amount Yield EBC
Grain Pilzneński 0.6 kg 17.6% 81 % 4
Grain Strzegom Pale Ale 1.4 kg 41.2% 79 % 6
Grain Pszeniczny 0.4 kg 11.8% 85 % 4
Grain Strzegom Wiedeński 0.6 kg 17.6% 79 % 10
Grain Strzegom Monachijski typ II 0.4 kg 11.8% 79 % 22
Sum 3.4 kg

Hops

47 IBU

Bitterness ratio 0.82 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 20 g 60 min 13.5 %
Dry Hop Mosaic 15 g 3 day(s) 10 %
Dry Hop Amarillo 15 g 3 day(s) 9.5 %
Dry Hop Nelson Sauvin 15 g 3 day(s) 11 %
Dry Hop Simcoe 15 g 3 day(s) 13.2 %
Dry Hop Citra 10 g 3 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - American Ale Ale Liquid 50 ml Wyeast Labs

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