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Vermont IPA

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Batch size

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

Mash information

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

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Fermentables

14.5 BLG
6% ABV
4.5 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 3 kg 50% 80 % 4
Grain Briess - Pale Ale Malt 2 kg 33.3% 80 % 7
Grain Płatki owsiane 1 kg 16.7% 85 % 3
Sum 6 kg

Hops

37 IBU

Bitterness ratio 0.63 Bitter

Use for Name Amount Time Alpha acid
Boil Mosaic 25 g 60 min 10 %
Aroma (end of boil) Cascade 25 g 5 min 6 %
Aroma (end of boil) Mandarina Bavaria 25 g 5 min 10 %
Whirlpool Mandarina Bavaria 25 g 10 min 10 %
Dry Hop Cascade 25 g 3 day(s) 6 %
Dry Hop Mosaic 25 g 3 day(s) 10 %
Dry Hop Azacca 100 g 3 day(s) 14 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Dry 15 g ---

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