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Sabro Citra Mosaic El Dorado Hazy IPA

Method: All Grain
Style: American IPA
Boil Time: 70 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.37 gallons
Post Boil Size: 6.13 gallons
Pre Boil Gravity: 1.056 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Tim Hamersly
Hop Utilization: 80%
Calories: 224 calories (Per 12oz)
Carbs: 21 g (Per 12oz)

Created: Thursday September 4th 2025

Leftover Hops NEIPA

by bhive01

OG: 1.076 FG: 1.018 ABV: 7.6% IBU: 14

Original Gravity:

1.068

Final Gravity:

1.014

ABV (standard):

7.1%

IBU (tinseth):

13.4

SRM (morey):

5.8

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	United Kingdom - Golden Promise8 lb Golden Promise	37	3	51.6%
2 lb	Great Western - California Select 2-Row Malt2 lb California Select 2-Row Malt	37	2	12.9%
2 lb	Briess - White Wheat Malt2 lb White Wheat Malt	39.1	2.5	12.9%
1.50 lb	Flaked Wheat1.5 lb Flaked Wheat	34	2	9.7%
1.50 lb	Flaked Oats1.5 lb Flaked Oats	33	2.2	9.7%
0.50 lb	Rice Hulls0.5 lb Rice Hulls	0	0	3.2%
15.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Yakima Valley Hops - Sabro2 oz Sabro Hops	Pellet	12.9	Boil	5 min	13.42	11.8%
2 oz	Mosaic2 oz Mosaic Hops	Pellet	12.5	Whirlpool at 140 °F	30 min		11.8%
2 oz	Yakima Chief Hops - Citra2 oz Citra Hops	Pellet	13.8	Whirlpool at 140 °F	30 min		11.8%
2 oz	Yakima Valley Hops - El Dorado2 oz El Dorado Hops	Pellet	13.5	Whirlpool at 140 °F	30 min		11.8%
4 oz	Yakima Valley Hops - Sabro4 oz Sabro Hops	Pellet	13	Whirlpool at 140 °F	30 min		23.5%
3 oz	Yakima Valley Hops - Citra3 oz Citra Hops	Pellet	13.1	Dry Hop (High Krausen) at 60 °F	5 days		17.6%
2 oz	Yakima Valley Hops - Sabro2 oz Sabro Hops	Pellet	13	Dry Hop at 60 °F	5 days		11.8%
17 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Yakima Valley Hops - Sabro (Pellet) 1.9999999954251 oz Sabro (Pellet) Hops	13.42	11.8%
2 oz	Mosaic (Pellet)		11.8%
2 oz	Yakima Chief Hops - Citra (Pellet) 1.9999999954251 oz Citra (Pellet) Hops		11.8%
2 oz	Yakima Valley Hops - El Dorado (Pellet)		11.8%
6 oz	Yakima Valley Hops - Sabro (Pellet) 5.9999999862754 oz Sabro (Pellet) Hops	0	35.3%
3 oz	Yakima Valley Hops - Citra (Pellet) 2.9999999931377 oz Citra (Pellet) Hops		17.6%
17 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
29 qt		Strike	154 °F	147 °F	5 min
		Temperature	147 °F	147 °F	70 min
7.3 qt	Pour over sparge	Sparge	170 °F	170 °F	10 min
Starting Mash Thickness: 2 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
3 g	Amylase	Water Agt	Mash	1 hr.
12 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 each	Campden Tablets	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
4 ml	Glucabuster	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
5.50 ml	Lactic acid	Water Agt	Mash	1 hr.
3 g	OxBlox3D	Water Agt	Mash	1 hr.
2 g	Salt	Water Agt	Mash	1 hr.
0.50 g	Ascorbic Acid	Water Agt	Boil	1 hr.
6 g	CellarScience - FermFed	Other	Boil	10 min.
3 g	CellarScience - Tropic Thunder	Other	Boil	10 min.
2.20 g	GSH Naturale	Water Agt	Boil	10 min.
1 ml	ALDC	Water Agt	Primary	0 min.
2 ml	Acid to counteract dry hops	Water Agt	Kegging	0 min.
0.20 g	Ascorbic Acid	Water Agt	Kegging	0 min.

Yeast

CellarScience - Voss

Amount:	1 Each	Cost:
Attenuation (custom):	78%	Flocculation:	Medium
Optimum Temp:	68 - 104 °F	Starter:	No
Fermentation Temp:	72 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 121 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
100	6.1	30	200	50	0
Mash Chemistry and Brewing Water Calculator

Notes

Use Glucabuster during mash if rice hulls are not allowing good mash flow.

Pitch at 75 F

First 2 days at 68F, then raise temp to 72 F
Fermentation should take 7 days total.

Add Ascorbic acid and ALDC enzyme and 2ml Lactic acid with dry hops to minimize hop creep and production of diacetyl. Dry hops will increase pH so acid will counteract this. Final pH should be 4.3 - 4.5.

Add dry hops in a bag with a magnet just after peak fermentation to take advantage of biotransformation. Hold hops below liquid surface with magnet to ensure full contact with beer. Dry hops at 72deg.

Final pH 4.3 - 4.5
OG Brix: 17.0 (adjusted)
FG Brix: 9.0 (corrected for refractometer w/ alcohol)

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-09-05 01:28 UTC

System Default

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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