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Vermont IPA (Deer Bear)

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 23.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.67 liter(s) / kg
    Liquor-to-grist ratio
  • 18 liter(s)
    Mash size
  • 22.9 liter(s)
    Total mash volume

Steps

Temp Time
66 C 40 min
72 C 10 min
78 C 5 min

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Fermentables

13.3 BLG
5.5% ABV
4.5 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3 kg 61.2% 81 % 4
Grain Pszeniczny 0.6 kg 12.2% 85 % 4
Grain Weyermann - Carapils 0.6 kg 12.2% 78 % 4
Grain Abbey Malt Weyermann 0.2 kg 4.1% 75 % 45
Grain Płatki owsiane 0.3 kg 6.1% 85 % 3
Grain Płatki pszeniczne 0.2 kg 4.1% 85 % 3
Sum 4.9 kg

Hops

38 IBU

Bitterness ratio 0.7 Bitter

Use for Name Amount Time Alpha acid
Boil Citra 5 g 60 min 12 %
Boil Citra 25 g 20 min 12 %
Boil Mosaic 15 g 20 min 10 %
Dry Hop Citra 40 g 4 day(s) 12 %
Dry Hop Citra 30 g 5 day(s) 12 %
Dry Hop Mosaic 35 g 5 day(s) 10 %
Dry Hop Palisade 50 g 5 day(s) 7.5 %
Dry Hop Dr Rudi 50 g 5 day(s) 11.8 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 11.5 g Safale

Notes

  • 40 g Citry wrzucamy pod koniec fermentacji burzliwej (ok 4 dnia)
    Resztę chmieli dodajemy "na zimno"
    Jun 1, 2017, 4:52 PM

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