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Sabro All Day Long!

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

The Wingman

by booth74

OG: 1.056 FG: 1.010 ABV: 6.0% IBU: 48

NEIPA with lactose

by kleinsrule

OG: 1.076 FG: 1.020 ABV: 7.3% IBU: 47

Brujos Base NEIPA

by Germainium

OG: 1.060 FG: 1.014 ABV: 6.1% IBU: 43

Original Gravity:

1.068

Final Gravity:

1.016

ABV (standard):

6.8%

IBU (tinseth):

50.5

SRM (morey):

4.4

Mash pH

5.6

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	Cost	IBU	Bill %
8 oz	Yakima Valley Hops - Sabro (Pellet) 7.9999999817006 oz Sabro (Pellet) Hops		50.48	100.1%
8 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4.5 gal	151-152	Strike	167 °F	152 °F	60 min
	Mash out and hold.	Temperature	152 °F	168 °F	30 min
4.5 gal		Sparge	168 °F	170 °F	30 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 60 °F

Other Ingredients

Amount	Name	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

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Public: Yup, Shared
Last Updated: 2021-06-21 23:23 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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