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Vermont IPA

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Batch size

  • 17 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 21.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 67 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18.9 liter(s)
    Mash size
  • 25.2 liter(s)
    Total mash volume

Steps

Temp Time
67 C 40 min
72 C 10 min

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Fermentables

16.6 BLG
7% ABV
5.2 SRM
Type Name Amount Yield EBC
Grain Płatki owsiane 0.6 kg 9.5% 85 % 3
Grain Płatki pszeniczne 0.5 kg 7.9% 85 % 3
Grain Słód pszeniczny Bestmalz 1 kg 15.9% 82 % 5
Grain Viking Pale Ale malt 4.2 kg 66.7% 80 % 5
Sum 6.3 kg

Hops

Bitterness ratio ---

Use for Name Amount Time Alpha acid
Mash Amarillo 5 g 50 min 9.5 %
Aroma (end of boil) Citra 65 g 0 min 12 %
Dry Hop Mosaic 18 g 15 day(s) 10 %
Dry Hop Citra 50 g 15 day(s) 12 %
Dry Hop Chinook 100 g 7 day(s) 13 %

Yeasts

Name Type Form Amount Laboratory
FM55 Zielone Wzgórze Ale Liquid 1000 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Other witamina C 3.5 g Bottling ---
Water Agent chlorek wapnia 2.2 g Boil 60 min
Other cukier 77 g Bottling ---

Notes

  • warzone dnia15.08.2020, 30.08.2020 butelkowanie
    Fermentacja:
    2 doby 19 °C
    3 doby 19,5 °C
    koniec fermentacji 20,5 °C
    cold crush ostatnie 40h
    Piwo butelkowane z dodatkiem 77g cukru białego na 15 l piwa. Ph brzeczki przed gotowaniem 5,45. Sumarycznie 17l piwa o 16,5 blg. Po zlaniu znad osadu 15l piwa o FG= 4,5 Blg.
    Oct 19, 2020, 12:33 PM

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