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El Sabron

212.93 calories 18.24 g 330 ml
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 34 liters (ending kettle volume)
Pre Boil Size: 43 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 74% (ending kettle)
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Sunday September 1st 2019
1.065
1.011
7.03%
65.08
10.22
5.41
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 kg United Kingdom - Maris Otter Pale8 kg Maris Otter Pale 38 3.75 83.3%
0.60 kg Flaked Oats0.6 kg Flaked Oats 33 2.2 6.2%
0.30 kg German - Acidulated Malt0.3 kg Acidulated Malt 27 3.4 3.1%
0.70 kg United Kingdom - Crystal 50L0.7 kg Crystal 50L 34 50 7.3%
9.6 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Pellet 15 Boil 60 min 55.43 20%
20 g Sabro20 g Sabro Hops Pellet 15 Boil 10 min 8.04 8%
20 g Wai-iti20 g Wai-iti Hops Pellet 3 Boil 10 min 1.61 8%
20 g Sabro20 g Sabro Hops Pellet 15 Boil 0 min 8%
20 g Wai-iti20 g Wai-iti Hops Pellet 3 Boil 0 min 8%
60 g Sabro60 g Sabro Hops Pellet 15 Dry Hop 4 days 24%
60 g Wai-iti60 g Wai-iti Hops Pellet 3 Dry Hop 4 days 24%
250 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
32 L Temperature 66 °C 60 min
Temperature 77 °C 10 min
20 L Sparge 77 °C 60 min
Starting Mash Thickness: 3.5 L/kg
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 189 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Method: All Grain, Style: American IPA, ABV 7.03%, IBU 65.08, SRM 10.22, Fermentables: (Maris Otter Pale, Flaked Oats, Acidulated Malt, Crystal 50L) Hops: (Magnum, Sabro, Wai-iti)
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-04-08 16:42 UTC
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