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Vermont IPA

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 30 %/h
    Evaporation rate
  • 23.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 13.5 liter(s)
    Mash size
  • 18 liter(s)
    Total mash volume

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Fermentables

15.9 BLG
6.7% ABV
6 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 3.8 kg 84.4% 85 % 7
Grain Strzegom Monachijski typ II 0.4 kg 8.9% 79 % 22
Grain Weyermann pszeniczny jasny 0.3 kg 6.7% 80 % 6
Sum 4.5 kg

Hops

42 IBU

Bitterness ratio 0.65 Bitter

Use for Name Amount Time Alpha acid
Boil Centennial 20 g 60 min 9.7 %
Aroma (end of boil) Cascade 50 g 0 min 6.8 %
Boil Centennial 20 g 30 min 9.7 %
Dry Hop Cascade 50 g 3 day(s) 6.8 %
Aroma (end of boil) Centennial 10 g 0 min 9.7 %
Dry Hop Citra 20 g 5 day(s) 14.2 %

Yeasts

Name Type Form Amount Laboratory
FM11 Wichrowe Wzgórza Ale Slant 50 ml Fermentum Mobile

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