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Vermont IPA

Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 14.6 °P (recipe based estimate)
Post Boil Gravity: 16.2 °P (recipe based estimate)
Efficiency: 68% (brew house)
Source: Pawel
Calories: 204 calories (Per 330ml)
Carbs: 20.6 g (Per 330ml)

Created: Monday April 24th 2023

Original Gravity:

16.2 °P

Final Gravity:

4.1 °P

ABV (standard):

6.6%

IBU (tinseth):

47.2

SRM (morey):

4.9

Mash pH

n/a

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 kg	Weyermann - Pale Ale5.5 kg Pale Ale	39	2.3	68.8%
1.50 kg	German - Wheat Malt1.5 kg Wheat Malt	37	2	18.8%
0.70 kg	Flaked Oats0.7 kg Flaked Oats	33	2.2	8.8%
0.30 kg	Flaked Wheat0.3 kg Flaked Wheat	34	2	3.8%
8 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Ekuanot10 g Ekuanot Hops	Pellet	14.25	First Wort	60 min	14.07	3.1%
60 g	Mosaic60 g Mosaic Hops	Pellet	12.5	Whirlpool at 85 °C	10 min	9.23	18.8%
25 g	Yakima Valley Hops - LUPOMAX Sabro25 g LUPOMAX Sabro Hops	Pellet	19.5	Whirlpool at 85 °C	10 min		7.8%
70 g	Ekuanot70 g Ekuanot Hops	Pellet	14.25	Dry Hop (High Krausen)	10 days		21.9%
60 g	Citra60 g Citra Hops	Pellet	11	Dry Hop	4 days		18.8%
60 g	Amarillo60 g Amarillo Hops	Pellet	8.6	Dry Hop	4 days		18.8%
10 g	Columbus10 g Columbus Hops	Pellet	14.2	Boil	60 min	12.74	3.1%
20 g	Ekuanot20 g Ekuanot Hops	Pellet	14.25	Whirlpool at 85 °C	10 min	3.51	6.3%
5 g	Magnum5 g Magnum Hops	Pellet	17	Boil	60 min	7.63	1.6%
320 g / 0.00 €

Show Summary View

Amount	Variety	IBU	Bill %
100 g	Ekuanot (Pellet) 100 g Ekuanot (Pellet) Hops	17.58	31.3%
60 g	Mosaic (Pellet) 60 g Mosaic (Pellet) Hops	9.23	18.8%
25 g	Yakima Valley Hops - LUPOMAX Sabro (Pellet) 25 g LUPOMAX Sabro (Pellet) Hops		7.8%
60 g	Citra (Pellet) 60 g Citra (Pellet) Hops		18.8%
60 g	Amarillo (Pellet) 60 g Amarillo (Pellet) Hops		18.8%
10 g	Columbus (Pellet) 10 g Columbus (Pellet) Hops	12.74	3.1%
5 g	Magnum (Pellet) 5 g Magnum (Pellet) Hops	7.63	1.6%
320 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
21 L		Infusion	67 °C	67 °C	60 min

Yeast

Lallemand - Lalbrew New England

Amount:	22 Grams	Cost:
Attenuation (avg):	75%	Flocculation:	Medium
Optimum Temp:	15 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 147 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.25 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

Notes

Mash in klarstein without stirring. Mash PH a little bit too low- 5.15.
Efficiency exactly as in the software.

Last Updated and Sharing

242

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Brews

Public: Yup, Shared
Last Updated: 2023-04-30 06:36 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost €	Cost %
Fermentables	€
Steeping Grains (Extract Only)	€
Hops	€
Yeast	€
Other	€
Cost Per Barrel	€ 0.00
Cost Per Pint	€ 0.00
Total Cost	€ 0.00

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