Vermontster Returns - Beer Recipe - Brewer's Friend

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Vermontster Returns

232 calories 23.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 4.25 gallons (fermentor volume)
Pre Boil Size: 6.89 gallons
Post Boil Size: 6.13 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Badbadmojo
Calories: 232 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Friday June 24th 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Canada Malting - CMC 2-ROW MALT3 kg CMC 2-ROW MALT $ 1.50 / lb
$ 9.92 		36 1.75 60%
1 kg Flaked Oats1 kg Flaked Oats $ 2.00 / lb
$ 4.41 		33 2.2 20%
1 kg Canada Malting - WHITE WHEAT MALT1 kg WHITE WHEAT MALT $ 2.00 / lb
$ 4.41 		38.1 3.5 20%
5 kg / $ 18.74
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Simcoe (12.7 AA)8 g Simcoe (12.7 AA) Hops Pellet 12.7 Boil 30 min 11.06 3.1%
50 g Sitiva50 g Sitiva Hops Pellet 7.5 Whirlpool at 180 °F 15 min 6.99 19.4%
50 g Zamba (10 AA)50 g Zamba (10 AA) Hops Pellet 10 Whirlpool at 180 °F 15 min 9.32 19.4%
75 g Sitiva75 g Sitiva Hops Pellet 7.5 Dry Hop at 70 °F 2 days 29.1%
75 g Zamba (10 AA)75 g Zamba (10 AA) Hops Pellet 10 Dry Hop at 70 °F 2 days 29.1%
258 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 g Gypsum Water Agt Mash 0 min.
2.50 g Epsom Salt Water Agt Mash 0 min.
0.25 each Campden Tablets Water Agt Mash 0 min.
1 tsp Lactic acid Water Agt Mash 0 min.
2.50 g Calcium Chloride (anhydrous) Water Agt Boil 0 min.
4 g Gypsum Water Agt Boil 0 min.
2.50 g Epsom Salt Water Agt Boil 0 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
$ 12.00 / each
$ 12.00
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 12.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.16 psi       Temp: 33 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Saltair 2018
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.2 gal Recirc Strike 156 °F 150 °F 60 min
2 gal Sparge 60 °F 170 °F --
Starting Mash Thickness: 2.25 qt/lb
Starting Grain Temp: 80 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.25 qt/lb 6.2 24.8  
Mash volume with grains 7.08 28.3  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 1.32 g | 5.3 qt) 2.32 9.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.89 g | 23.6 qt) 6.89 27.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume (equipment estimates 4.38 g | 17.5 qt) 6.13 24.5  
Hops absorption losses (whirlpool, hop stand) -0.13 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 4.25 17  
Total: 8.52 34.1
Equipment Profile Used: System Default
"Vermontster Returns" Specialty IPA: New England IPA beer recipe by Badbadmojo. All Grain, ABV 6.88%, IBU 27.38, SRM 4.91, Fermentables: ( CMC 2-ROW MALT, Flaked Oats, WHITE WHEAT MALT) Hops: (Simcoe (12.7 AA), Sitiva, Zamba (10 AA)) Other: (Calcium Chloride (anhydrous), Gypsum, Epsom Salt, Campden Tablets, Lactic acid)
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  • Last Updated: 2022-06-24 13:20 UTC