Sabro - Bru-1 NEIPA - Beer Recipe - Brewer's Friend

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Sabro - Bru-1 NEIPA

186 calories 17.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 186 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Wednesday June 2nd 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4,000 g Avangard - Pale Ale Malt4000 g Pale Ale Malt 39 2 70.8%
700 g Flaked Oats700 g Flaked Oats 33 2.2 12.4%
700 g Flaked Wheat700 g Flaked Wheat 34 2 12.4%
250 g Cane Sugar250 g Cane Sugar 46 0 4.4%
5,650 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Yakima Valley Hops - Sabro20 g Sabro Hops Pellet 15.1 Boil 10 min 13.08 5%
20 g Yakima Valley Hops - BRU-120 g BRU-1 Hops Pellet 14.4 Boil 10 min 12.48 5%
30 g Yakima Valley Hops - Sabro30 g Sabro Hops Pellet 15.1 Whirlpool at 76 °C 20 min 7.5%
30 g Yakima Valley Hops - BRU-130 g BRU-1 Hops Pellet 14.4 Whirlpool at 76 °C 20 min 7.5%
50 g Yakima Valley Hops - Sabro50 g Sabro Hops Pellet 15.1 Dry Hop (High Krausen) at 21 °C 4 days 12.5%
50 g Yakima Valley Hops - BRU-150 g BRU-1 Hops Pellet 14.4 Dry Hop (High Krausen) at 21 °C 4 days 12.5%
100 g Yakima Valley Hops - Sabro100 g Sabro Hops Pellet 15.1 Dry Hop at 4 °C 6 days 25%
100 g Yakima Valley Hops - BRU-1100 g BRU-1 Hops Pellet 14.4 Dry Hop at 4 °C 6 days 25%
400 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
7.60 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - London Fog Ale Yeast WLP066
Amount:
2 Each
Cost:
Attenuation (avg):
78.5%
Flocculation:
Medium
Optimum Temp:
18 - 22 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 236 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Göteborg - 2021
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
96 1 15 44.3 158.7 0.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L Infusion 68 °C 67 °C 60 min
5 L Sparge 76 °C 76 °C 5 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8.1
Mash volume with grains (equipment estimates 11.4 L) 11.7
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 24.9 L) 23
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 26.9 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.3
Going into fermentor 21
Total: 31.1  
Equipment Profile Used: System Default
"Sabro - Bru-1 NEIPA" Specialty IPA: New England IPA beer recipe by Bossebarra. All Grain, ABV 6.48%, IBU 25.56, SRM 4.09, Fermentables: (Pale Ale Malt, Flaked Oats, Flaked Wheat, Cane Sugar) Hops: (Sabro, BRU-1) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Last Updated: 2021-07-10 12:56 UTC