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

Sabro All Day Long!

225 calories 22.5 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 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: 225 calories (Per 12oz)
Carbs: 22.5 g (Per 12oz)
Created Monday June 21st 2021
1.068
1.016
6.8%
50.5
4.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.25 lb Great Western - Premium 2-Row12.25 lb Premium 2-Row 37 2 94.2%
0.60 lb Weyermann - Carafoam0.6 lb Carafoam 34.5 2.2 4.6%
0.15 lb Weyermann - Acidulated0.15 lb Acidulated 27 3.4 1.2%
13 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Yakima Valley Hops - Sabro0.5 oz Sabro Hops Pellet 13.8 Boil 60 min 24.17 6.3%
3.50 oz Yakima Valley Hops - Sabro3.5 oz Sabro Hops Pellet 13.8 Whirlpool at 180 °F 20 min 26.31 43.8%
4 oz Yakima Valley Hops - Sabro4 oz Sabro Hops Pellet 13.8 Dry Hop at 65 °F 3 days 50%
8 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.5 gal 151-152 Strike 152 °F 60 min
Mash out and hold. Temperature 168 °F 30 min
4.5 gal Sparge 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
 
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):
75%
Flocculation:
Medium-low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 173 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.

Cheers!

Tasting Notes: Basic malt bill allows the Sabro hops to really shine. By using fresh Yakima Valley Sabro 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.

Last Updated and Sharing
 
155
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-06-21 23:23 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