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Vermont IPA

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 78 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18.3 liter(s)
    Mash size
  • 24.4 liter(s)
    Total mash volume

Steps

Temp Time
52 C 10 min
67 C 70 min

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Fermentables

15.2 BLG
6.3% ABV
4.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.8 kg 78.7% 80 % 5
Grain Viking Wheat Malt 0.5 kg 8.2% 83 % 5
Grain Płatki owsiane 0.2 kg 3.3% 85 % 3
Grain Płatki orkiszowe 0.4 kg 6.6% 80 % 4
Grain Rye, Flaked 0.2 kg 3.3% 78.3 % 4
Sum 6.1 kg

Hops

10 IBU

Bitterness ratio 0.16 Sweet

Use for Name Amount Time Alpha acid
Boil Mosaic 30 g 1 min 11.8 %
Boil Citra 25 g 1 min 14.2 %
Boil Cascade 30 g 1 min 7.1 %
Dry Hop Mosaic 20 g 5 day(s) 10 %
Dry Hop Citra 20 g 5 day(s) 12 %
Dry Hop Cascade 20 g 5 day(s) 6 %
First Wort Citra 5 g 60 min 14.2 %
Dry Hop Citra 20 g 3 day(s) 12 %
Dry Hop Amaraillo i Vic Secret 40 g 3 day(s) 14 %

Yeasts

Name Type Form Amount Laboratory
FM 55 Ale Liquid 500 ml Fermentium Mobile

Notes

  • Pierwszy dzień burzliwej fermentacji:
    -20g Citra
    -20g Cascade
    -20g Mosaic
    Nov 11, 2017, 3:34 PM

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