Summer in the Winter IPA -- All Sabro LupoMax

220 calories 20.1 g
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 65 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 78% (ending kettle)
No Chill: 45 minute extended hop boil time
Calories: 220 calories (Per )
Carbs: 20.1 g (Per )
Created Wednesday February 3rd 2021
1.067
1.013
7.1%
50.1
4.3
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.25 lb Great Western - Premium 2-Row12.25 lb Premium 2-Row 37 2 95.3%
0.60 lb Weyermann - Carafoam0.6 lb Carafoam 34.5 2.2 4.7%
12.85 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.15 oz Yakima Valley Hops - LUPOMAX Sabro0.15 oz LUPOMAX Sabro Hops Pellet 19.5 Boil 60 min 10.29 1.9%
3.75 oz Yakima Valley Hops - LUPOMAX Sabro3.75 oz LUPOMAX Sabro Hops Pellet 19.5 Whirlpool at 180 °F 20 min 39.83 46.9%
4.10 oz Yakima Valley Hops - LUPOMAX Sabro4.1 oz LUPOMAX Sabro Hops Pellet 19.5 Dry Hop at 65 °F 3 days 51.3%
8 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.5 gal 151-152 Strike 167 °F 152 °F 60 min
Mash out and hold. Temperature 152 °F 168 °F 30 min
4.5 gal Sparge 168 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 60 °F
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 15 min.
1 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Imperial Yeast - A07 Flagship
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 7.22 psi       Temp: 35 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Actual mash pH=5.35 after Gypsum addition.

20 minute WP to bring temp down to 180° then add WP hops. 20 minute WP with hops from 180° down to 165°. 5 minute rest and then chill and transfer to fermenter. Total of 45 minutes after flame out before chilling.

Add dry hop addition on day 3 when primary fermentation is still active. Biotransformation will help dry the beer a bit more to reach the final gravity of 1.013

After primary is complete, begin chilling the beer in stages, with 2-3 yeast/hop dumps, and then hold temp around 38°F for 10 days to condition.

Package and carbonate. Cheers!

Tasting Notes: Basic malt bill allows the Sabro hops to really shine. By using LupoMax hops, you get a bolder and brighter, more concentrated flavor & aroma which really shows in your finished beer. Sabro produces tropical fruit & citrus flavors, along with unique, but subtle, cedar & cream character.

View Count: 572
Brew Count: 0
Last Updated: 2021-02-10 20:28 UTC

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