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HBC1019 Verdant IPA

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 40 min
72 C 20 min

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Fermentables

16.4 BLG
6.9% ABV
4.5 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 4 kg 61.5% 82 % 4
Grain Viking Wheat Malt 1 kg 15.4% 83 % 5
Grain Płatki owsiane 1.5 kg 23.1% 60 % 3
Sum 6.5 kg

Hops

40 IBU

Bitterness ratio 0.6 Bitter

Use for Name Amount Time Alpha acid
First Wort Saaz (Czech Republic) 45 g 60 min 3 %
Boil Mosaic 25 g 60 min 10 %
Dry Hop HBC 1019 200 g 3 day(s) 8.8 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - LalBrew Verdant IPA Ale Dry 11 g Lallemand

Notes

  • Zacieranie 24L -> 2.5 ml kwas mlekowy
    Wysładzanie 6.7L -> 1 ml kwas mlekowy
    Oct 3, 2024, 8:43 PM

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