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Imperial Vermont

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 23.8 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 15.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.1 liter(s) / kg
    Liquor-to-grist ratio
  • 19.1 liter(s)
    Mash size
  • 25.2 liter(s)
    Total mash volume

Steps

Temp Time
64 C 40 min
72 C 20 min
78 C 1 min
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Fermentables

18.2 BLG
7.8% ABV
5.7 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2 kg 32.5% 81 % 4
Grain Briess - Pale Ale Malt 2 kg 32.5% 80 % 7
Grain Płatki owsiane 1 kg 16.3% 85 % 3
Grain Strzegom Monachijski typ I 0.7 kg 11.4% 79 % 16
Grain Płatki pszeniczne 0.45 kg 7.3% 85 % 3
Sum 6.15 kg

Hops

41 IBU

Bitterness ratio 0.55 Bitter

Use for Name Amount Time Alpha acid
Boil Chinook 15 g 60 min 13 %
Boil Mosaic 15 g 20 min 10 %
Boil Simcoe 15 g 20 min 13.2 %
Boil Mosaic 15 g 1 min 10 %
Boil Simcoe 15 g 1 min 13.2 %
Dry Hop Nelson Sauvin 50 g 5 day(s) 11 %
Dry Hop Citra 50 g 5 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - American Ale Ale Slant 1500 ml Wyeast Labs

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