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Vermont IPA

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 52 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 40 min
72 C 10 min
78 C 2 min

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Fermentables

11.7 BLG
4.7% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Słód Pilsner® 2,5-4,5 EBC Weyermann 3 kg 61.2% 80 % 4
Grain Słód pszeniczny Bestmalz 0.6 kg 12.2% 82 % 5
Grain Briess - Carapils Malt 0.6 kg 12.2% 74 % 3
Grain Płatki owsiane 0.3 kg 6.1% 85 % 3
Grain Abbey Malt Weyermann 0.2 kg 4.1% 75 % 45
Grain Płatki pszeniczne 0.2 kg 4.1% 85 % 3
Sum 4.9 kg

Hops

36 IBU

Bitterness ratio 0.77 Very bitter

Use for Name Amount Time Alpha acid
Boil Citra 5 g 60 min 12 %
Aroma (end of boil) Citra 25 g 20 min 12 %
Aroma (end of boil) Mosaic 15 g 20 min 10 %
Dry Hop Citra 40 g 3 day(s) 12 %
Dry Hop Citra 30 g 4 day(s) 12 %
Dry Hop Mosaic 35 g 4 day(s) 10 %
Dry Hop Palisade 50 g 4 day(s) 7.5 %
Dry Hop Dr Rudi 50 g 4 day(s) 11.8 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

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