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Vermont IPA

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 75 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 60 min
72 C 10 min

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Fermentables

15.7 BLG
6.6% ABV
5.2 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 4.4 kg 66.7% 85 % 7
Grain Viking Wheat Malt 1.1 kg 16.7% 83 % 5
Grain Wheat, Flaked 0.55 kg 8.3% 77 % 4
Grain Oats, Flaked 0.55 kg 8.3% 80 % 2
Sum 6.6 kg

Hops

44 IBU

Bitterness ratio 0.69 Bitter

Use for Name Amount Time Alpha acid
First Wort Amarillo 45 g 75 min 9.5 %
Aroma (end of boil) Amarillo 45 g 0 min 9.5 %
Whirlpool Citra 35 g --- 12 %
Whirlpool Galaxy 35 g --- 15 %
Whirlpool Mosaic 35 g --- 10 %
Dry Hop Citra 90 g 6 day(s) 12 %
Dry Hop Galaxy 45 g 6 day(s) 15 %
Dry Hop Mosaic 45 g 6 day(s) 10 %

Yeasts

Name Type Form Amount Laboratory
FM55 Zielone Wzgórze Ale Liquid 30 ml Fermentum Mobile

Notes

  • Burzliwa 10 dni

    Chmiele na whirpool - do 82 stopni schłodzić.
    Chmielenie do fermentacji:
    Zmieszczać wszystkie chemiele i podzielić na 3 porcje.
    1 - porcje po 2 dniach burzliwej
    2 i 3 na cichą.
    Feb 21, 2019, 9:34 PM

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