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Vermont IPA 2

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 13 %/h
    Evaporation rate
  • 20.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 16.8 liter(s)
    Mash size
  • 21.6 liter(s)
    Total mash volume

Steps

Temp Time
63 C 40 min
72 C 30 min
78 C 1 min

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Fermentables

15 BLG
6.2% ABV
5.1 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 2.5 kg 52.1% 85 % 7
Grain Weyermann - Pilsner Malt 1 kg 20.8% 81 % 5
Grain Pszeniczny 0.5 kg 10.4% 85 % 4
Grain Płatki jeczmienne 0.4 kg 8.3% 85 % 3
Grain Płatki owsiane 0.4 kg 8.3% 85 % 3
Sum 4.8 kg

Hops

35 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 10 g 50 min 10.9 %
Boil Magnum 15 g 30 min 10.9 %
Aroma (end of boil) Rakau (NZ) 10 g 15 min 8.7 %
Dry Hop Simcoe 30 g 7 day(s) 13.2 %
Dry Hop Rakau (NZ) 30 g 7 day(s) 8.7 %
Dry Hop Mosaic 13 g 3 day(s) 13 %
Dry Hop Rakau (NZ) 20 g 3 day(s) 8.7 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Slant 100 ml FM

Extras

Type Name Amount Use for Time
Water Agent gips piwowarski 5 g Mash ---

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