Partly Cloudy NEPIA-ISH IPA

Discussion in 'Recipes for Feedback' started by Texas Ale Works, Apr 22, 2020.

  1. Texas Ale Works

    Texas Ale Works Active Member

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    https://www.brewersfriend.com/homebrew/recipe/view/982496/partly-cloudy-ipa

    I need to add the dry hop schedule, but what do you think thus far.

    Hop Information

    Sabro™ brand HBC 438 was developed by the Hop Breeding Company and released in 2018. Sabro is an aroma hop that is notable for its complexity of fruity and citrus flavors. It imparts distinct tangerine, coconut, tropical fruit, and stone fruit aromas, with hints of cedar, mint, and cream. Sabro’s pedigree is the result of a unique cross pollination of a female neomexicanus hop. With a robust brewing performance, Sabro proves to be a strongly expressive hop that translates its flavor incredibly well into beer.


    Pedigree: Neomexicanus Female
    Aroma: Fruity, citrus, coconut
    Alpha Acids* 12.0 – 16.0%
    Beta Acids: 4.0 – 7.0 %
    Cohumulone: 20 - 24 % of alpha acids

    Total Oil: 2.5 – 3.5 ml/100g
    Myrcene: 51 - 68 % of total oil
    Humulene: 7 - 14 % of total oil
    Caryophyllene: 7 - 11 % of total oil
    Farnesene: < 1 % of total o

    Thanks

    T
     
  2. Trialben

    Trialben Well-Known Member

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    Intreeging. I'm sure brulosophy has done a hop chronicles on this Sabro.
    Will be an interesting hop to try for sure
     
  3. Texas Ale Works

    Texas Ale Works Active Member

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  4. Mark Farrall

    Mark Farrall Well-Known Member

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    I'm liking Sabro, but half the time it's more the 'wtf is coconut doing in this beer' thought that I'm enjoying. We've used it on two of our beers and will probably use it again in the future. Haven't really got anything useful to add about the recipe other than I'll be interested in what you think of it on it's own. May change the blends we've used it in so far.
     
  5. Trialben

    Trialben Well-Known Member

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    Sounds like a great hop for a chocolate porter type beernif there is a big coconut presence.
     
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  6. Craigerrr

    Craigerrr Well-Known Member

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    IMHO that you don't have near enough hops there.
    I would lose the first wort addition, only boil for 30 minutes, take that FW addition and toss it in at 30.
    I would go with 4-5 ounces for whirlpool, 4-5 ounces dry hop at high krauzen, and another 4-5 ounces as fermentation slows.
    Also reverse your Chloride to Sulfate ratio.
    Interesting yeast choice, curious to hear how that works out, it appears to be happy to work in the low to mid 70's.
    NEIPA is all about the hop flavor and aroma;)
     
  7. Texas Ale Works

    Texas Ale Works Active Member

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    Thx. Will look at what you suggested
     
  8. Texas Ale Works

    Texas Ale Works Active Member

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    One way or another this gets brewed Sunday
     
  9. Texas Ale Works

    Texas Ale Works Active Member

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    Ok, made some changes, I don't have enough Sabro to achieve the hop schedule outlined here but I do have Azacca that I think will work well with the Sabro.....This is going in the kettle in the morning, so cant really change much at this time....but what do you think?
     
  10. Craigerrr

    Craigerrr Well-Known Member

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    I think azaca is a great hop for this style. I can only see your target water profile, not your actual profile with the salts you have added. Your Cl to SO4 should be 2:1, Cl of 100, SO4 of 50 would work, or 150:75.
     
  11. Group W

    Group W Well-Known Member

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    I use Sabro quite a bit and combine it with Azacca in one of my favorite IPAs. They work well together. I’m not into NEIPAs much but I do agree with Craigerrr on water treatment. I tried Sabro in a stout and was surprised that the coconut didn’t come through much.

    The revised hop schedule looks good for a NEIPA. Good luck. Cheers:)
     
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  12. Texas Ale Works

    Texas Ale Works Active Member

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    never brewed a NEIPA, had a few milkshake IPA, liked them more than I thought I would, and the wife likes over the top citrus and fruit
     
  13. Texas Ale Works

    Texas Ale Works Active Member

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    so we want this to bring out the malt not the hops?

    current Cl 110 / SO4 56
     
  14. Craigerrr

    Craigerrr Well-Known Member

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    That is perfect. It doesn't really bring out the malt per se, it contributes the sustained haze your looking for.
     
  15. Craigerrr

    Craigerrr Well-Known Member

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    That, and dry hopping during peak fermentation.
     
  16. Texas Ale Works

    Texas Ale Works Active Member

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    i cant thank you enough!
     
  17. Craigerrr

    Craigerrr Well-Known Member

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  18. Craigerrr

    Craigerrr Well-Known Member

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    Texas Ale Works likes this.
  19. Texas Ale Works

    Texas Ale Works Active Member

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    this is in the boil right now
     
  20. Craigerrr

    Craigerrr Well-Known Member

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    Do keep us up to date!
     

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