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Vermont

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

15.9 BLG
6.7% ABV
6.1 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 5 kg 64.1% 80 % 7
Grain Pszeniczny 1.8 kg 23.1% 85 % 4
Grain Płatki owsiane 0.7 kg 9% 60 % 3
Grain Biscuit Malt 0.3 kg 3.8% 79 % 45
Sum 7.8 kg

Hops

34 IBU

Bitterness ratio 0.52 Bitter

Use for Name Amount Time Alpha acid
Boil Ekuanot 15 g 30 min 14 %
Boil Sabro 15 g 30 min 13.6 %
Aroma (end of boil) Topaz 10 g 3 min 15 %
Aroma (end of boil) Galaxy 10 g 3 min 15 %
Aroma (end of boil) Strata 10 g 3 min 13.6 %
Aroma (end of boil) Idaho 7 10 g 3 min 12.7 %
Aroma (end of boil) Nelson Sauvin 10 g 3 min 11 %
Aroma (end of boil) Sabro 10 g 3 min 15 %
Dry Hop Nelson Sauvin 40 g 3 day(s) 11 %
Dry Hop Topaz 40 g 3 day(s) 15 %
Dry Hop Strata 40 g 3 day(s) 13.6 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - LalBrew Verdant IPA Ale Slant 200 ml Lallemand

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