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Session Vermont IPA

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Batch size

  • 11 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 14 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
63 C 30 min
72 C 30 min
78 C 10 min

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Fermentables

12.4 BLG
5% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2 kg 74.1% 80 % 6
Grain Płatki owsiane 0.5 kg 18.5% 85 % 3
Grain Barley, Flaked 0.2 kg 7.4% 70 % 4
Sum 2.7 kg

Hops

47 IBU

Bitterness ratio 0.94 Very bitter

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 35 g 60 min 3.7 %
Aroma (end of boil) Summit 20 g 10 min 14.2 %
Dry Hop Summit 10 g 3 day(s) 14.2 %
Dry Hop mosaic 10 g 3 day(s) 11.5 %
Dry Hop Mosaic 20 g 3 day(s) 12.6 %
Dry Hop Citra 15 g 3 day(s) 13.1 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11 g ---

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