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35. Session Vermont IPA

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Batch size

  • 8 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 10.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
63 C 40 min
71 C 40 min
78 C 1 min

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Fermentables

11.9 BLG
4.8% ABV
7.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.5 kg 76.1% 80 % 5
Grain Żytni 0.35 kg 17.8% 85 % 8
Grain Abbey Castle 0.06 kg 3% 80 % 45
Grain Caraaroma 0.04 kg 2% 78 % 400
Grain Brown Malt (British Chocolate) 0.02 kg 1% 70 % 128
Sum 1.97 kg

Hops

29 IBU

Bitterness ratio 0.6 Bitter

Use for Name Amount Time Alpha acid
Boil Citra 10 g 15 min 12 %
Boil Citra 10 g 5 min 12 %
Boil Citra 15 g 3 min 12 %
Whirlpool Citra 15 g 15 min 12 %
Dry Hop Citra 20 g 4 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
Brakspear Henley of Thames & Timothy Taylor Ale Slant 400 ml Dżordż

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