Sabro creamy ale N42 - Beer Recipe - Brewer's Friend

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Sabro creamy ale N42

136 calories 11.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30.18 liters
Post Boil Size: 24.45 liters
Pre Boil Gravity: 9.1 °P (recipe based estimate)
Post Boil Gravity: 11.2 °P (recipe based estimate)
Efficiency: 80% (brew house)
Source: Rus Vakrilov
Calories: 136 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)
Created: Saturday July 18th 2020
11.2 °P
2.0 °P
4.9%
30.6
4.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg Bestmalz - BEST Pale ale2.8 kg BEST Pale ale 38.1 2.81 63.6%
0.50 kg Bestmalz - BEST Vienna0.5 kg BEST Vienna 37 3.8 11.4%
0.10 kg Bestmalz - BEST Biscuit0.1 kg BEST Biscuit 35 20 2.3%
1 kg Flaked Oats1 kg Flaked Oats 33 2.2 22.7%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Barth-Haas - Sabro10 g Sabro Hops Pellet 13.2 Boil 60 min 15.77 10%
90 g Barth-Haas - Sabro90 g Sabro Hops Pellet 13.2 Whirlpool at 80 °C 15 min 14.85 90%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
8 g Epsom Salt Water Agt Mash 1 hr.
14 g Gypsum Water Agt Mash 1 hr.
2 g Salt Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 269 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 147.7 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
125 20 50 60 300 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
26 L Strike 74 °C 65 °C 30 min
Starting Mash Thickness: 3.8 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.8 L/kg 16.7
Mash volume with grains 19.6
Grain absorption losses -4.4
Remaining sparge water volume (equipment estimates 18.8 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.2 L) 30.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 24.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 24
Total: 35.5  
Equipment Profile Used: System Default
"Sabro creamy ale N42" Specialty IPA: New England IPA beer recipe by Rus Vakrilov. All Grain, ABV 4.86%, IBU 30.62, SRM 4.41, Fermentables: (BEST Pale ale, BEST Vienna, BEST Biscuit, Flaked Oats) Hops: (Sabro) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Salt)
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  • Last Updated: 2023-05-17 19:46 UTC