Sour Sabro IPA no.35 - Beer Recipe - Brewer's Friend

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Sour Sabro IPA no.35

206 calories 20.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 29 liters
Post Boil Size: 27 liters
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 206 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
Created: Wednesday October 14th 2020
1.067
1.016
6.6%
10.1
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Viking - Extra pale malt4 kg Extra pale malt 37.6 1.8 50.4%
2.50 kg Flaked Oats2.5 kg Flaked Oats 33 2.2 31.5%
400 g Corn Sugar - Dextrose400 g Corn Sugar - Dextrose 42 0.5 5%
1,044 g Cane Sugar1044 g Cane Sugar 46 0 13.1%
7.94 kg / Ft 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g BSG - Sabro50 g Sabro Hops Pellet 14 Whirlpool at 90 °C 30 min 10.11 16.7%
250 g BSG - Sabro250 g Sabro Hops Pellet 14 Dry Hop at 22 °C 5 days 83.3%
300 g / Ft 0.00
 
Yeast
Lallemand - WildBrew Philly Sour
Amount:
1 Each
Cost:
Attenuation (custom):
65%
Flocculation:
High
Optimum Temp:
20 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 155 B cells required
Ft 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 81       Temp: 21 °C       CO2 Level: 2.35 g/l
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
4 g Calcium Chloride (dihydrate)
5 g Epsom Salt
5 g Gypsum
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 9.8
Mash volume with grains (equipment estimates 13.8 L) 14
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 29.4 L) 25.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.9
Pre boil volume (equipment estimates 32.7 L) 29
Boil off losses -5.7
Post boil Volume 27
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.3
Going into fermentor 27
Total: 35.5  
Equipment Profile Used: System Default
"Sour Sabro IPA no.35" Specialty IPA: New England IPA beer recipe by Brewer #333743. All Grain, ABV 6.62%, IBU 10.11, SRM 3.85, Fermentables: (Extra pale malt, Flaked Oats, Corn Sugar - Dextrose, Cane Sugar) Hops: (Sabro)
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  • Last Updated: 2024-02-24 16:33 UTC