East of Vermont - Beer Recipe - Brewer's Friend

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East of Vermont

248 calories 26.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Post Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 77% (brew house)
Source: Brewdog
Calories: 248 calories (Per 330ml)
Carbs: 26.9 g (Per 330ml)
Created: Saturday February 1st 2020
1.080
1.022
7.5%
0.0
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg Bestmalz - BEST Pale ale4.8 kg BEST Pale ale 38.1 2.81 71.6%
0.60 kg Bestmalz - Wheat Malt0.6 kg Wheat Malt 37 2.2 9%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 9%
0.40 kg Lactose (Milk Sugar)0.4 kg Lactose (Milk Sugar) - (late boil kettle addition) 41 1 6%
0.15 kg Peach0.15 kg Peach - (late boil kettle addition) 4.05 0 2.2%
0.15 kg Mango0.15 kg Mango - (late boil kettle addition) 4.95 0 2.2%
6.70 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil 0 min 3.6%
10 g Citra10 g Citra Hops Pellet 11 Boil 0 min 3.6%
130 g Citra130 g Citra Hops Pellet 11 Dry Hop at 21 °C 7 days 46.4%
130 g Mosaic130 g Mosaic Hops Pellet 12.5 Dry Hop at 21 °C 7 days 46.4%
280 g / £ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 135 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: -0.83 bar       Temp: 20 °C       CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
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
18 L Temperature 64 °C 64 °C 36 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.1 L) 31.9
Mash volume with grains (equipment estimates 35.1 L) 35.9
Grain absorption losses -6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.2 L) 25
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Top off amount 1
Volume into fermentor 20
Total: 31.9  
Equipment Profile Used: System Default
"East of Vermont" Specialty IPA: New England IPA beer recipe by Brewdog. BIAB, ABV 7.52%, IBU 0, SRM 5.61, Fermentables: (BEST Pale ale, Wheat Malt, Flaked Oats, Lactose (Milk Sugar), Peach, Mango) Hops: (Mosaic, Citra)
Last Updated and Sharing
 
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  • Last Updated: 2020-02-01 22:18 UTC