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Vermont IPA

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 12.5 %/h
    Evaporation rate
  • 24.8 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 18.6 liter(s)
    Mash size
  • 23.9 liter(s)
    Total mash volume

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Fermentables

14 BLG
5.8% ABV
5.4 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3.2 kg 60.4% 81 % 4
Grain Pszeniczny 0.6 kg 11.3% 85 % 4
Grain Abbey Malt Weyermann 0.2 kg 3.8% 75 % 45
Grain Płatki pszeniczne 0.2 kg 3.8% 85 % 3
Grain Płatki owsiane 0.3 kg 5.7% 85 % 3
Grain Bestmalz Carmel Pils 0.6 kg 11.3% 75 % 5
Grain Abbey Malt Weyermann 0.2 kg 3.8% 75 % 45
Sum 5.3 kg

Hops

58 IBU

Bitterness ratio 1.02 Very bitter

Use for Name Amount Time Alpha acid
Boil Citra 100 g 5 min 12 %
Boil Mosaic 50 g 5 min 10 %
Boil Dr Rudi 50 g 5 min 11.8 %
Boil Palisade 50 g 5 min 7.5 %

Yeasts

Name Type Form Amount Laboratory
us-04 Ale Dry 9 g ---

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