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Sabro, Bru-1Lupomax Neipa

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)
Post Boil Gravity: 1.073 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 240 calories (Per 12oz)
Carbs: 21 g (Per 12oz)

Created: Friday August 21st 2020

Original Gravity:

1.073

Final Gravity:

1.013

ABV (standard):

7.9%

IBU (tinseth):

45.6

SRM (morey):

6.5

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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)	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)	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)	Lupulin Pellet	19.5	Dry Hop at 68 °F	2 days		25%
8 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.50 oz	Yakima Valley Hops - LUPOMAX Sabro (Leaf/Whole)	6.94	6.3%
4 oz	Yakima Valley Hops - Bru-1 (19.5AA) (Lupulin Pellet)	22.82	50.1%
3.50 oz	Yakima Valley Hops - LUPOMAX Sabro (Lupulin Pellet)	15.88	43.8%
8 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
5.5 gal		Infusion	154 °F	150 °F	60 min

Other Ingredients

Amount	Name	Type	Use
4.50 ml	Lactic acid	Water Agt	Mash
5.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash
0.50 g	Table Salt	Water Agt	Mash
2 g	Gypsum	Water Agt	Mash
1 g	Epsom Salt (MgSO4)	Water Agt	Mash
0.50 tsp	Wyeast - Beer Nutrient	Other	Mash

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

267

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Brews

Public: Yup, Shared
Last Updated: 2021-11-22 18:32 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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