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Vermont IPA v.3

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 30 %/h
    Evaporation rate
  • 29.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

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

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Fermentables

14 BLG
5.8% ABV
4.9 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 3.3 kg 63.1% 85 % 7
Grain Weyermann - Pilsner Malt 0.7 kg 13.4% 81 % 5
Grain Weyermann pszeniczny jasny 0.43 kg 8.2% 80 % 6
Grain Płatki owsiane 0.5 kg 9.6% 85 % 3
Grain Żytni 0.3 kg 5.7% 85 % 8
Sum 5.23 kg

Hops

36 IBU

Bitterness ratio 0.63 Bitter

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 10 g 60 min 15.8 %
Boil Columbus/Tomahawk/Zeus 15 g 30 min 15.8 %
Aroma (end of boil) Columbus/Tomahawk/Zeus 25 g 0 min 15.8 %

Yeasts

Name Type Form Amount Laboratory
FM11 Wichrowe Wzgórza Ale Slant 50 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor Kandyzowana skórka pomarańczy 80 g Boil 3 min
Flavor Mango Suszone 100 g Primary 3 day(s)

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