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Vermont

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 16.8 liter(s)
    Mash size
  • 22.4 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
72 C 10 min
78 C 5 min

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Fermentables

14.3 BLG
5.9% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 89.3% 80 % 5
Grain Viking Munich Malt 0.3 kg 5.4% 78 % 18
Grain Viking Wheat Malt 0.3 kg 5.4% 83 % 5
Sum 5.6 kg

Hops

70 IBU

Bitterness ratio 1.21 Very bitter

Use for Name Amount Time Alpha acid
Boil Nugget 30 g 60 min 13 %
Boil Southern Cross 20 g 30 min 11 %
Boil Southern Cross 20 g 15 min 11 %
Boil Southern Cross 20 g 5 min 11 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

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