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NV SABRO IPA Test 1

Method: All Grain
Style: American IPA
Boil Time: 70 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 74% (brew house)
Hop Utilization: 97%
Calories: 202 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)

Created: Monday July 25th 2022

Original Gravity:

1.066

Final Gravity:

1.013

ABV (standard):

7.0%

IBU (tinseth):

50.1

EBC (ebcmorey):

17.9

Mash pH

5.3

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
4 kg	Belgian - Pilsner4 kg Pilsner	37	2.77	72.7%
0.40 kg	Castle Malting - Château Munich Light0.4 kg Château Munich Light	34	18.78	7.3%
0.30 kg	Belgian - Biscuit0.3 kg Biscuit	35	59.88	5.5%
0.30 kg	German - CaraMunich III0.3 kg CaraMunich III	34	150.61	5.5%
0.50 kg	Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition)	46		9.1%
5.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Yakima Valley Hops - Sabro15 g Sabro Hops	Pellet	15.1	Boil	50 min	27.72	9.1%
15 g	Yakima Valley Hops - Sabro15 g Sabro Hops	Pellet	15.1	Boil	10 min	10.57	9.1%
15 g	Yakima Valley Hops - Sabro15 g Sabro Hops	Pellet	15.1	Boil	5 min	5.81	9.1%
20 g	Yakima Valley Hops - Sabro20 g Sabro Hops	Pellet	15.1	Whirlpool at 98 °C	10 min	6.04	12.1%
100 g	Yakima Valley Hops - Sabro100 g Sabro Hops	Pellet	15.1	Dry Hop	20 days		60.6%
165 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
165 g	Yakima Valley Hops - Sabro (Pellet) 165 g Sabro (Pellet) Hops		50.14	100%
165 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
25 L	Empâtage	Strike	52 °C	50 °C	5 min
	Saccharification	Infusion	50 °C	69 °C	75 min
	Mash Out	Infusion	69 °C	78 °C	10 min
5 L	Rinçage 2 x 2.5L	Sparge	78 °C	78 °C	15 min
Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
3.50 ml	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
8 ml	Lactic acid	Water Agt	Mash	1 hr.
3.50 g	Spindasol	Fining	Boil	10 min.
1 ml	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	20 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 113 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Pau BU

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
45	4	4	4	9	165
Mash Chemistry and Brewing Water Calculator

Notes

Fermentation Ale
2 jours 20°C puis 8 jours à 18°C
Dry Hopping au 5eme jour
Garde/Affinage 12°C pendant 2 semaines.
Cold crash 3 à 4 jours
Resucrage 5g/L

Last Updated and Sharing

339

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Brews

Public: Yup, Shared
Last Updated: 2022-10-24 15:32 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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