NV SABRO IPA Test 1 - Beer Recipe - Brewer's Friend

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NV SABRO IPA Test 1

202 calories 18.5 g 330 ml
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Beer Stats
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
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7.0%
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n/a
 
Fermentables
Amount Fermentable Cost 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 Cost 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
 
Other Ingredients
Amount Name Cost 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
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 14.3 L) 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 25
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.1
Hops absorption losses (whirlpool, hop stand) -0.1
Going into fermentor 20
Total: 30.9  
Equipment Profile Used: System Default
 
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

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  • Last Updated: 2022-10-24 15:32 UTC