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Vermont IPA

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Batch size

  • 8 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 10.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
62 C 40 min
74 C 10 min
76 C 10 min

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Fermentables

16.1 BLG
6.8% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2 kg 76.9% 80 % 5
Grain Płatki owsiane 0.4 kg 15.4% 85 % 3
Grain Barley, Flaked 0.2 kg 7.7% 70 % 4
Sum 2.6 kg

Hops

49 IBU

Bitterness ratio 0.74 Bitter

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 25 g 60 min 4.1 %
Boil Amarillo 15 g 10 min 7.5 %
Boil Mosaic 15 g 10 min 11.5 %
Aroma (end of boil) Amarillo 10 g 0 min 7.5 %
Aroma (end of boil) Mosaic 10 g 0 min 11.5 %

Yeasts

Name Type Form Amount Laboratory
us05 Ale Dry 6 g ---

Extras

Type Name Amount Use for Time
Water Agent gips piwowarski 2 g Mash ---

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