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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
  • 27.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 78 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 21 liter(s)
    Mash size
  • 28 liter(s)
    Total mash volume

Steps

Temp Time
67 C 40 min
72 C 10 min
76 C 5 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 5 kg 71.4% 80 % 5
Grain Pszeniczny 1 kg 14.3% 85 % 4
Grain Płatki pszeniczne 0.5 kg 7.1% 60 % 3
Grain Płatki owsiane 0.5 kg 7.1% 60 % 3
Sum 7 kg

Hops

20 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
First Wort Ekuanot 5 g 60 min 14 %
Whirlpool Mosaic 60 g 15 min 10 %
Dry Hop Ekuanot 75 g 9 day(s) 14 %
w pierwszym dniu fermentacji burzliwej
Dry Hop Hallertau Blanc 100 g 4 day(s) 11 %
Dry Hop Amarillo 35 g 2 day(s) 9.5 %

Yeasts

Name Type Form Amount Laboratory
WLP066 - London Fog Ale Slant 175 ml White Labs
temp. fermentacji wg producenta 18-22 C

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