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Black Vermont IPA

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Batch size

  • 17 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 21.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 60 min
72 C 15 min
76 C 10 min

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Fermentables

13.3 BLG
5.5% ABV
9.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1 kg 22.2% 80 % 5
Grain Słód Pilsner® 2,5-4,5 EBC Weyermann 1 kg 22.2% 80 % 4
Grain Słód karmelowy monach. Caramunich® typ III Weyermann 0.5 kg 11.1% 76 % 150
Grain Płatki pszeniczne 0.5 kg 11.1% 85 % 3
Grain Viking Pilsner malt 1 kg 22.2% 82 % 4
Grain Płatki owsiane 0.5 kg 11.1% 85 % 3
Sum 4.5 kg

Hops

73 IBU

Bitterness ratio 1.35 Very bitter

Use for Name Amount Time Alpha acid
Boil Citra 20 g 60 min 12 %
Boil Cascade 20 g 45 min 6 %
Boil Amarillo 20 g 30 min 9.5 %
Aroma (end of boil) Citra 20 g 10 min 12 %
Dry Hop Citra 20 g 5 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
us-05 Ale Dry 10 g ---

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