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Vermont IPA V2

Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 13.7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)

Created: Friday February 26th 2016

Original Gravity:

1.051

Final Gravity:

1.014

ABV (standard):

4.9%

IBU (tinseth):

57.1

SRM (daniels):

9.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
22.05 lb	Canadian - Pale 2-Row22.05 lb Pale 2-Row	36	1.75	82.3%
1.10 lb	Flaked Wheat1.1 lb Flaked Wheat	34	2	4.1%
2.20 lb	American - Carapils (Dextrine Malt)2.2 lb Carapils (Dextrine Malt)	33	1.8	8.2%
0.35 lb	German - Acidulated Malt0.35 lb Acidulated Malt	27	3.4	1.3%
1.10 lb	Flaked Barley1.1 lb Flaked Barley	32	2.2	4.1%
26.80 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.20 oz	Columbus1.2 oz Columbus Hops	Pellet	15	Boil	60 min	28.27	5.7%
113.50 g	Azacca113.5 g Azacca Hops	Pellet	15	Hopback at 185 °F	0 min	14.39	18.9%
113.50 g	Vic Secret113.5 g Vic Secret Hops	Pellet	15	Hopback at 185 °F	0 min	14.39	18.9%
170 g	Azacca170 g Azacca Hops	Pellet	15	Dry Hop	10 days		28.3%
56.50 g	Azacca56.5 g Azacca Hops	Pellet	15	Dry Hop	3 days		9.4%
113.50 g	Vic Secret113.5 g Vic Secret Hops	Pellet	15	Dry Hop	3 days		18.9%
601.02 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.20 oz	Columbus (Pellet)	28.27	5.7%
340 g	Azacca (Pellet) 340 g Azacca (Pellet) Hops	14.39	56.6%
227 g	Vic Secret (Pellet) 227 g Vic Secret (Pellet) Hops	14.39	37.8%
601.02 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
35.5 qt	sparge max a 75C ph 5.2-5.6	Temperature	--	154 °F	45 min
Starting Mash Thickness: 1.3 qt/lb

Yeast

Wyeast - London Ale III 1318

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	High
Optimum Temp:	64 - 74 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 448 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Gypsum & Cacl & acide phosphorique pour ajuster le PH de du mash. Le Malt acidulé servira d'ajustement final si notre PH est trop haut. 12g cacl 12g gypsum
Mash Chemistry and Brewing Water Calculator

Notes

IPA VERMONTOISE

Le but principal est d'écouler notre houblon qui est moins frais.

Inspiration : http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html

----------------------------------------------------------------------------------------------------

VERSION 2

Même grain bill, différents houblons. Un peu moins d'amerisant a 60 minutes. La balance a 10 minutes. J'ai conservé les mêmes quantités pour les dry hop, au besoin on ajustera après le premier dry hop si c'est déjà ultra fruité.

Mash ph 5.8
Mash de 1h15 avec probleme de filtration
1.051 OG

Last Updated and Sharing

5,055

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Public: Yup, Shared
Last Updated: 2016-07-29 22:26 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

Other Brewers Who Brewed This Recipe:

ami

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