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Vermont IPA III

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 40 min
72 C 30 min
78 C 1 min

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Fermentables

15.9 BLG
6.7% ABV
5 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilsner Malt 5 kg 69.4% 81 % 5
Grain Płatki owsiane 1 kg 13.9% 85 % 3
Grain Weyermann pszeniczny jasny 0.5 kg 6.9% 80 % 6
Grain Jęczmień niesłodowany 0.4 kg 5.6% 75 % 2
Grain Acid Malt 0.3 kg 4.2% 58.7 % 6
Sum 7.2 kg

Hops

30 IBU

Bitterness ratio 0.46 Balanced

Use for Name Amount Time Alpha acid
Aroma (end of boil) Simcoe 25 g 10 min 13.2 %
Aroma (end of boil) Citra 25 g 10 min 12 %
Aroma (end of boil) mosaic 25 g 10 min 10 %
Whirlpool Citra 25 g 0 min 12 %
Whirlpool Mosaic 25 g 0 min 10 %
Dry Hop Mosaic 50 g 5 day(s) 10.4 %
Dry Hop Vic Secret 30 g 5 day(s) 19 %
Dry Hop citra 50 g 5 day(s) 8.3 %
Dry Hop Amarillo 50 g 5 day(s) 9.5 %

Yeasts

Name Type Form Amount Laboratory
wlp067 Ale Liquid 1000 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent gips piwowarski 5 g Mash ---

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