Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Sabro, Bru-1Lupomax Neipa

240 calories 21 g 12 oz
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 4 gallons (fermentor volume)
Pre Boil Size: 5.5 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 240 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created Friday August 21st 2020
1.073
1.013
7.9%
45.6
6.5
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Mecca Grade - Pelton7 lb Pelton 36 2 58.3%
2 lb United Kingdom - Oat Malt2 lb Oat Malt 28 2 16.7%
2 lb Mecca Grade - Shaniko (White Winter Wheat)2 lb Shaniko (White Winter Wheat) 39 3.1 16.7%
1 lb United Kingdom - Golden Naked Oats1 lb Golden Naked Oats 33 10 8.3%
12 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - LUPOMAX Sabro0.5 oz LUPOMAX Sabro Hops Leaf/Whole 19.5 Whirlpool at 190 °F 5 min 6.94 6.3%
0.50 oz Yakima Valley Hops - Bru-1 (19.5AA)0.5 oz Yakima Valley Hops - Bru-1 (19.5AA) Hops Lupulin Pellet 19.5 Whirlpool at 190 °F 5 min 6.94 6.3%
1.50 oz Yakima Valley Hops - LUPOMAX Sabro1.5 oz LUPOMAX Sabro Hops Lupulin Pellet 19.5 Whirlpool at 170 °F 15 min 15.88 18.8%
1.50 oz Yakima Valley Hops - Bru-1 (19.5AA)1.5 oz Yakima Valley Hops - Bru-1 (19.5AA) Hops Lupulin Pellet 19.5 Whirlpool at 170 °F 15 min 15.88 18.8%
2 oz Yakima Valley Hops - LUPOMAX Sabro2 oz LUPOMAX Sabro Hops Lupulin Pellet 19.5 Dry Hop at 68 °F 2 days 25%
2 oz Yakima Valley Hops - Bru-1 (19.5AA)2 oz Yakima Valley Hops - Bru-1 (19.5AA) Hops Lupulin Pellet 19.5 Dry Hop at 68 °F 2 days 25%
8 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
5.5 gal Infusion 150 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
4.50 ml Lactic acid Water Agt Mash 0 min.
5.50 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.50 g Table Salt Water Agt Mash 0 min.
2 g Gypsum Water Agt Mash 0 min.
1 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
0.50 tsp Wyeast - Beer Nutrient Other Mash 0 min.
 
Yeast
Bootleg Biology - BBXNPA - NEEPAH Blend
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
66 - 70 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 201 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 0 Volumes
 
Target Water Profile
80% dilution
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
101.4 7.7 13.4 148 73.3 0
Mash Chemistry and Brewing Water Calculator
 
Notes

If you notice the 2 day hop contact times. I've been having astringency issues/hop burn and from what I have read the make up of the wort really draws out and holds on to polyphenols in the hops. I originally did 4 days. Tasted at about 50 hours into the dry hop and it was phenomenal. Tasted again on day 4 when I pulled them and it was super astringent. Cold crash and conditioning at almost lager temps dropped most of it out but it still lingered there even now 2 weeks after. Going forward on this scale at least 2 day dry hops will be the move. Apparently its not as big of an issue as the batches get larger.

Last Updated and Sharing
 
68
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-11-22 18:32 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top
https://www.brewersfriend.com/