PL | EN
Vermont IPA [Browamator]
0-
13.3Gravity BLG
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24IBU
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5.5 %ABV
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3.8SRM
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All GrainType
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Style
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Brewer
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Base recipe
Batch size
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12 liter(s)Expected quantity of finished beer
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40 minBoil time
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20 %/hEvaporation rate
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15.9 liter(s)Boil size
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10 %Boil loss
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11.9Pre-boil gravity BLG
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1.5 %Trub loss
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5 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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9.6 liter(s)Mash size
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12.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
65 C | 40 min |
78 C | 10 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 3.2 kg 100% | 81 % | 4 |
Sum | 3.2 kg |
Hops
Bitterness ratio 0.44 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Equinox | 18 g | 15 min | 14.1 % |
Aroma (end of boil) | Mosaic | 18 g | 1 min | 10 % |
Aroma (end of boil) | Willamette | 18 g | 1 min | 5 % |
Dry Hop | Willamette | 18 g | 3 day(s) | 5 % |
Dry Hop | Mosaic | 18 g | 3 day(s) | 10 % |
Dry Hop | Centennial | 18 g | 3 day(s) | 10.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Safale S-04 | Ale | Dry | 6.9 g | Safale |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | Skórka gorzkiej pomarańczy | 24 g | Boil | 5 min |
Flavor | Kaffir | 12 g | Secondary | 1 day(s) |
Spice | Skórka słodkiej pomarańczy | 24 g | Boil | 10 min |