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Vermont IPA

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Batch size

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

Mash information

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

Steps

Temp Time
67 C 60 min
70 C 30 min
78 C 15 min

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Fermentables

15.2 BLG
6.3% ABV
4.8 SRM
Type Name Amount Yield EBC
Grain Strzegom Pale Ale 5 kg 71.4% 79 % 6
Grain BESTMALZ - Best Heidelberg Wheat Malt 1.5 kg 21.4% 82 % 3
Grain Płatki owsiane 0.5 kg 7.1% 85 % 3
Sum 7 kg

Hops

44 IBU

Bitterness ratio 0.71 Bitter

Use for Name Amount Time Alpha acid
Boil Ekuanot 25 g 60 min 13.1 %
Aroma (end of boil) Azacca 15 g 15 min 14 %
Aroma (end of boil) HBC 342 Experimental 15 g 15 min 10.6 %
Whirlpool HBC 342 Experimental 10 g 0 min 10.6 %
Dry Hop HBC 342 Experimental 10 g 3 day(s) 10.6 %
Dry Hop Azacca 15 g 3 day(s) 14 %
Dry Hop HBC 342 Experimental 15 g 4 day(s) 10.6 %
Dry Hop Azacca 20 g 4 day(s) 14 %

Yeasts

Name Type Form Amount Laboratory
S-33 Ale Dry 23 g Fermentis

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