Vermont Country Ale - Beer Recipe - Brewer's Friend

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Vermont Country Ale

200 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.87 gallons
Post Boil Size: 6.6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 66% (brew house)
Calories: 200 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Saturday June 24th 2023
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6.5%
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb US - Pale 2-Row9 lb Pale 2-Row 37 1.8 64.3%
4 lb American - Vienna4 lb Vienna 35 4 28.6%
0.50 lb Weyermann - Caramunich Type 10.5 lb Caramunich Type 1 33.5 35 3.6%
0.50 lb German - CaraRed0.5 lb CaraRed 34 20 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Galena0.75 oz Galena Hops Pellet 13.9 Boil 60 min 35.7 15.8%
1 oz Citra1 oz Citra Hops Pellet 12.3 Boil 20 min 25.51 21.1%
2 oz Citra2 oz Citra Hops Pellet 12.3 Boil 5 min 16.79 42.1%
1 oz Citra1 oz Citra Hops Pellet 12.3 Whirlpool 0 min 8.38 21.1%
4.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
6.50 g Epsom Salt Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
1.40 g Baking Soda Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Mash 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Amber Malty (Brun' Water)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
130 20 17 80 275 16
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.6 gal Infusion 163 °F 152 °F 60 min
4.4 gal Batch Sparge 191 °F 170 °F 30 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.66 18.6  
Mash volume with grains 5.78 23.1  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.52 g | 18.1 qt) 5.22 20.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.18 g | 28.7 qt) 7.87 31.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.14 -0.6  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6.6 26.4  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.56 g | 26.3 qt) 5.5 22  
Total: 9.87 39.5
Equipment Profile Used: System Default
"Vermont Country Ale" American IPA beer recipe by Kevan Kasmai. All Grain, ABV 6.49%, IBU 86.38, SRM 7.66, Fermentables: (Pale 2-Row, Vienna, Caramunich Type 1, CaraRed) Hops: (Galena, Citra) Other: (Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Baking Soda, Whirlfloc)
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  • Public: Yup, Shared
  • Last Updated: 2023-07-05 23:48 UTC