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Vermont IPA

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 14.7 liter(s)
    Mash size
  • 19.6 liter(s)
    Total mash volume

Steps

Temp Time
66 C 40 min
72 C 10 min
77 C 2 min

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Fermentables

10 BLG
4% ABV
4.1 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3 kg 61.2% 81 % 4
Grain Pszeniczny 0.6 kg 12.2% 85 % 4
Grain Briess - Carapils Malt 0.6 kg 12.2% 74 % 3
Grain Abbey Malt Weyermann 0.2 kg 4.1% 75 % 45
Grain Płatki owsiane 0.3 kg 6.1% 60 % 3
Grain Płatki pszeniczne 0.2 kg 4.1% 60 % 3
Sum 4.9 kg

Hops

29 IBU

Bitterness ratio 0.72 Bitter

Use for Name Amount Time Alpha acid
Boil Citra 5 g 60 min 12 %
Boil Citra 25 g 12 min 12 %
Boil Mosaic 15 g 12 min 10 %
Dry Hop Citra 40 g 18 day(s) 12 %
Dry Hop Citra 30 g 4 day(s) 12 %
Dry Hop Mosaic 35 g 4 day(s) 10 %
Dry Hop Amarillo 50 g 4 day(s) 9.5 %
Dry Hop Simcoe 50 g 4 day(s) 13.2 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - LalBrew Verdant IPA Ale Dry 11.5 g Lallemand

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