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Vermont #3

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min
72 C 15 min

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Fermentables

14.3 BLG
5.9% ABV
4 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 5 kg 78.1% 82 % 4
Grain Płatki owsiane 0.4 kg 6.3% 85 % 3
Grain Viking Pale Ale malt 1 kg 15.6% 80 % 5
Sum 6.4 kg

Hops

36 IBU

Bitterness ratio 0.62 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 50 min 7.7 %
Boil Chinook 20 g 10 min 13.9 %
Boil Citra 20 g 10 min 11.5 %
Aroma (end of boil) Chinook 40 g 0 min 13.9 %
Aroma (end of boil) Citra 10 g 0 min 11.5 %
Dry Hop Citra 60 g 4 day(s) 12 %
Dry Hop Chinook 60 g 4 day(s) 13 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Slant 200 ml Safale

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