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Sabro - Bru-1 NEIPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)

Created: Wednesday June 2nd 2021

Pineapple & mango milkshake ipa

by Rob485

OG: 1.062 FG: 1.012 ABV: 6.5% IBU: 29

Pineapple & mango milkshake ipa

by ChrisHam

OG: 1.062 FG: 1.012 ABV: 6.5% IBU: 29

Biggie Juice ( PHBS V.2)

by Jake6058

OG: 1.059 FG: 1.016 ABV: 5.7% IBU: 26

Original Gravity:

1.061

Final Gravity:

1.012

ABV (standard):

6.5%

IBU (tinseth):

25.6

SRM (morey):

4.1

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4,000 g	Avangard - Pale Ale Malt4000 g Pale Ale Malt	39	2	70.8%
700 g	Flaked Oats700 g Flaked Oats	33	2.2	12.4%
700 g	Flaked Wheat700 g Flaked Wheat	34	2	12.4%
250 g	Cane Sugar250 g Cane Sugar	46	0	4.4%
5,650 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Yakima Valley Hops - Sabro20 g Sabro Hops	Pellet	15.1	Boil	10 min	13.08	5%
20 g	Yakima Valley Hops - BRU-120 g BRU-1 Hops	Pellet	14.4	Boil	10 min	12.48	5%
30 g	Yakima Valley Hops - Sabro30 g Sabro Hops	Pellet	15.1	Whirlpool at 76 °C	20 min		7.5%
30 g	Yakima Valley Hops - BRU-130 g BRU-1 Hops	Pellet	14.4	Whirlpool at 76 °C	20 min		7.5%
50 g	Yakima Valley Hops - Sabro50 g Sabro Hops	Pellet	15.1	Dry Hop (High Krausen) at 21 °C	4 days		12.5%
50 g	Yakima Valley Hops - BRU-150 g BRU-1 Hops	Pellet	14.4	Dry Hop (High Krausen) at 21 °C	4 days		12.5%
100 g	Yakima Valley Hops - Sabro100 g Sabro Hops	Pellet	15.1	Dry Hop at 4 °C	6 days		25%
100 g	Yakima Valley Hops - BRU-1100 g BRU-1 Hops	Pellet	14.4	Dry Hop at 4 °C	6 days		25%
400 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
200 g	Yakima Valley Hops - Sabro (Pellet) 200 g Sabro (Pellet) Hops	13.08	50%
200 g	Yakima Valley Hops - BRU-1 (Pellet) 200 g BRU-1 (Pellet) Hops	12.48	50%
400 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
24 L	Infusion	68 °C	67 °C	60 min
5 L	Sparge	76 °C	76 °C	5 min
Starting Mash Thickness: 1.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
7 g	Gypsum	Water Agt	Mash	1 hr.
7.60 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - London Fog Ale Yeast WLP066

Amount:	2 Each	Cost:
Attenuation (avg):	78.5%	Flocculation:	Medium
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	21 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 236 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 1.9 Volumes

Target Water Profile

Göteborg - 2021

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
96	1	15	44.3	158.7	0.1
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

1,092

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Brews

Public: Yup, Shared
Last Updated: 2021-07-10 12:56 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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