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Vermont 2

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.6
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 28.8 liter(s)
    Mash size
  • 36 liter(s)
    Total mash volume

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Fermentables

16.1 BLG
6.8% ABV
5.1 SRM
Type Name Amount Yield EBC
Grain Simpsons - Maris Otter 6 kg 83.3% 81 % 6
Grain Cara Blonde - Castle Malting 0.2 kg 2.8% 78 % 20
Grain Oats, Flaked 1 kg 13.9% 80 % 2
Sum 7.2 kg

Hops

43 IBU

Bitterness ratio 0.65 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 25 g 60 min 12.7 %
Aroma (end of boil) Galaxy 25 g 5 min 15 %
Aroma (end of boil) Strata 50 g 5 min 13.6 %
Aroma (end of boil) Galaxy 25 g 0 min 15 %
Aroma (end of boil) Strata 50 g 0 min 13.6 %
Dry Hop Strata 50 g 3 day(s) 13.6 %
Dry Hop Citra 50 g 3 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
WLP4000 Vermont Ale Ale Dry 11 g Lallemand

Extras

Type Name Amount Use for Time
Other Aromazyme 1 g Primary 5 day(s)

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