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Vermont IPA

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 3 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 21 liter(s)
    Mash size
  • 28 liter(s)
    Total mash volume

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Fermentables

16.1 BLG
6.8% ABV
4.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4 kg 57.1% 80 % 5
Grain Pszeniczny 2 kg 28.6% 85 % 4
Grain Płatki pszeniczne 0.5 kg 7.1% 85 % 3
Grain Płatki owsiane 0.5 kg 7.1% 85 % 3
Sum 7 kg

Hops

18 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Aroma (end of boil) Mosaic 60 g 5 min 10 %
Dry Hop Equinox w 1 dzien fermentacji 75 g 1 day(s) 13.1 %
Dry Hop Citra 80 g 5 day(s) 12 %
Dry Hop Amarillo 45 g 3 day(s) 9.5 %
First Wort Equinox 5 g 60 min 13.1 %

Yeasts

Name Type Form Amount Laboratory
FM 55 - starter Ale Slant 1000 ml FM

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