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Vermont IPA

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 78 %
    Mash efficiency
  • 3.2 liter(s) / kg
    Liquor-to-grist ratio
  • 22.1 liter(s)
    Mash size
  • 29 liter(s)
    Total mash volume

Steps

Temp Time
69 C 60 min
76 C 5 min

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Fermentables

16.1 BLG
6.8% ABV
6.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 72.5% 80 % 5
Grain Abbey Malt Weyermann 0.5 kg 7.2% 75 % 45
Grain Weyermann - Carapils 0.5 kg 7.2% 78 % 4
Grain Oats, Flaked 0.6 kg 8.7% 80 % 2
Grain Rye, Flaked 0.3 kg 4.3% 78.3 % 4
Sum 6.9 kg

Hops

21 IBU

Bitterness ratio 0.32 Balanced

Use for Name Amount Time Alpha acid
Aroma (end of boil) Citra 100 g 5 min 12 %
Dry Hop Mosaic 100 g 7 day(s) 10 %
Dry Hop Citra 100 g 5 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
FM54 Gorączka kalifornijska Ale Liquid 50 ml Fermentum Mobile

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