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Vienna Vermonty

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 65.7% (brew house)
Calories: 158 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)

Created: Monday February 26th 2018

Original Gravity:

1.052

Final Gravity:

1.010

ABV (standard):

5.5%

IBU (tinseth):

35.2

SRM (morey):

6.0

Mash pH

n/a

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.50 kg	German - Vienna0.5 kg Vienna	37	4	9.5%
4.50 kg	United Kingdom - Maris Otter Pale4.5 kg Maris Otter Pale	38	3.75	85.7%
0.25 kg	United Kingdom - Malted Naked Oats0.25 kg Malted Naked Oats	33	1.3	4.8%
5.25 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
14 g	olicanna14 g olicanna Hops	Leaf/Whole	8.3	Boil	15 min	7.05	5.2%
20 g	Ekuanot20 g Ekuanot Hops	Leaf/Whole	14.5	Boil	10 min	12.86	7.4%
50 g	mosaic50 g mosaic Hops	Leaf/Whole	12.5	Boil	5 min	15.24	18.5%
47 g	Mosaic47 g Mosaic Hops	Leaf/Whole	12.5	Aroma	0 min		17.3%
50 g	Mosaic50 g Mosaic Hops	Pellet	12.5	Dry Hop	10 days		18.5%
40 g	olicanna40 g olicanna Hops	Leaf/Whole	8.3	Aroma	0 min		14.8%
50 g	Cascade50 g Cascade Hops	Leaf/Whole	6.14	Aroma	0 min		18.5%
271 g / £ 0.00

Show Summary View

Hops Summary

Amount	Variety	IBU	Bill %
54 g	olicanna (Leaf/Whole) 54 g olicanna (Leaf/Whole) Hops	7.05	20%
20 g	Ekuanot (Leaf/Whole) 20 g Ekuanot (Leaf/Whole) Hops	12.86	7.4%
97 g	mosaic (Leaf/Whole) 97 g mosaic (Leaf/Whole) Hops	15.24	35.8%
50 g	Mosaic (Pellet) 50 g Mosaic (Pellet) Hops		18.5%
50 g	Cascade (Leaf/Whole) 50 g Cascade (Leaf/Whole) Hops		18.5%
271 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
18.4 L	Temperature	--	65 °C	60 min
18.4 L	Temperature	--	75 °C	10 min
32.4 L	Sparge	--	75 °C	10 min
Starting Mash Thickness: 3.35 L/kg

Other Ingredients

Amount	Name	Cost	Type	Use	Time
10 g	irish moss		Fining	Boil	15 min.

Yeast

The Yeast Bay - Vermont Ale

Amount:	1 Each	Cost:
Attenuation (avg):	78.5%	Flocculation:	Med/Low
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 270 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

first time trying whirlpool...

cooled wort to 76C before stirring and adding flame out hops

tasting notes, very bitter but once palate accustomed to that then the lovely peach notes from the yeast come out. rather moreish but too bitter.

I think i took too long to cool the wort below 78C as I stupidly left the element on for a while. thus the flavour hops began to bitter.

Primary fermentation took just over 3 weeks as outside temperature dropped to -2C on the night of brewing. The cellar dropped to about 10C stalling the initial fermentation. It took ages to finish. Should also have made a starter yeast.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2018-04-15 14:36 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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