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Vermont Raz Dwa!

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 8 %/h
    Evaporation rate
  • 26 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 16.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
62 C 60 min
72 C 10 min
76 C 0 min

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Fermentables

17.5 BLG
7.5% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 3.3 kg 45.2% 82 % 4
Grain Viking Pale Ale malt 2 kg 27.4% 80 % 5
Grain Viking Wheat Malt 0.5 kg 6.8% 83 % 5
Grain Płatki owsiane 1 kg 13.7% 80 % 3
Grain Płatki pszeniczne 0.5 kg 6.8% 80 % 3
Sum 7.3 kg

Hops

30 IBU

Bitterness ratio 0.42 Balanced

Use for Name Amount Time Alpha acid
Boil Rakau (NZ) 5 g 58 min 10.5 %
Boil Rakau (NZ) 30 g 30 min 10.5 %
Boil Rakau (NZ) 25 g 5 min 10.5 %
Aroma (end of boil) Vic Secret 30 g 0 min 18.4 %
Dry Hop Rakau (NZ) 40 g 4 day(s) 10.5 %
Dry Hop Vic Secret 70 g 4 day(s) 18.3 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 200 ml Fermentis

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