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Vermont IPA

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Batch size

  • 12.5 liter(s)
    Expected quantity of finished beer
  • 65 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 16.2 liter(s)
    Boil size
  • 0 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 4 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

  • 79 %
    Mash efficiency
  • 3.3 liter(s) / kg
    Liquor-to-grist ratio
  • 11.1 liter(s)
    Mash size
  • 14.4 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
76 C 10 min

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Fermentables

15.2 BLG
4 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2.6 kg 77.6% 80 % 4
Grain Oats, Flaked 0.3 kg 9% 80 % 2
Grain Wheat, Flaked 0.3 kg 9% 77 % 4
Grain Weyermann - Carapils 0.15 kg 4.5% 78 % 4
Sum 3.35 kg

Hops

63 IBU

Bitterness ratio 1.02 Very bitter

Use for Name Amount Time Alpha acid
Boil Warrior 15 g 60 min 17 %
Boil Rakau (NZ) 10 g 15 min 9.5 %
Boil Equinox 10 g 15 min 13.1 %
Aroma (end of boil) Rakau (NZ) 10 g 0 min 9.5 %
Aroma (end of boil) Equinox 10 g 0 min 13.1 %
Dry Hop Rakau (NZ) 19 g 7 day(s) 9.5 %
Dry Hop Equinox 15 g 7 day(s) 13.1 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Windsor Ale Ale Dry 5 g Danstar

Extras

Type Name Amount Use for Time
Water Agent gips piwowarski 2 g Boil 60 min

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