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Vermont IPA

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Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 4.1 liter(s) / kg
    Liquor-to-grist ratio
  • 18 liter(s)
    Mash size
  • 22.4 liter(s)
    Total mash volume

Steps

Temp Time
67 C 40 min
72 C 10 min
78 C 2 min

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Fermentables

11.7 BLG
4 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3 kg 62.5% 81 % 4
Grain Pszeniczny 0.6 kg 12.5% 85 % 4
Grain Briess - Carapils Malt 0.6 kg 12.5% 74 % 3
Grain Abbey Castle 0.2 kg 4.2% 80 % 45
Adjunct Płatki owsiane 0.2 kg 4.2% 85 % 3
Adjunct Płatki pszeniczne 0.2 kg 4.2% 85 % 3
Sum 4.8 kg

Hops

35 IBU

Bitterness ratio 0.74 Bitter

Use for Name Amount Time Alpha acid
Boil Citra 5 g 60 min 12 %
Aroma (end of boil) Citra 25 g 20 min 12 %
Aroma (end of boil) Mosaic 15 g 20 min 10 %
Dry Hop Citra 40 g 11 day(s) 12 %
Dry Hop Mosaic 35 g 5 day(s) 10 %
Dry Hop Palisade 50 g 4 day(s) 7.5 %
Dry Hop Dr Rudi 50 g 3 day(s) 11.8 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - American Ale II Ale Liquid 125 ml Wyeast Labs

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