Sabro NEIPA - Beer Recipe - Brewer's Friend

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Sabro NEIPA

190 calories 18 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 28 liters (fermentor volume)
Pre Boil Size: 34.12 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 190 calories (Per 330ml)
Carbs: 18 g (Per 330ml)
Created: Thursday May 25th 2023
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.75 kg Crisp Malting - Extra Pale Maris Otter4.75 kg Extra Pale Maris Otter 37.5 2 61.1%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 12.9%
0.85 kg Flaked Oats0.85 kg Flaked Oats 33 2.2 10.9%
0.70 kg German - Carapils0.7 kg Carapils 35 1.3 9%
0.47 kg Corn Sugar - Dextrose0.473 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 6.1%
7.77 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Magnum25 g Magnum Hops Pellet 14.5 First Wort 0 min 19.92 7.8%
143 g Galaxy143 g Galaxy Hops Pellet 14.25 Dry Hop 4 days 44.7%
100 g Sabro (HBC438)100 g Sabro (HBC438) Hops Pellet 14.8 Dry Hop 4 days 31.3%
32 g El Dorado32 g El Dorado Hops Pellet 14.8 Dry Hop 4 days 10%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Dry Hop 4 days 6.3%
320 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
3 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 532 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.27 bar       Temp: 25 °C       CO2 Level: 2.5 g/l
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Add Calcium Chloride (CaCl2) to adjust water profile to about 175-200 ppm chloride. (Add 0.17 g/l for Kongsberg water)
Add Calcium Sulfate (CaSo4) to adjust water profile to about 75-100 ppm sulfate. (Add 0.07 g/l for Kongsberg water)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Strike -- 69 °C --
21.5 L Sparge -- 80 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.9
Mash volume with grains 26.7
Grain absorption losses -7.3
Remaining sparge water volume (equipment estimates 19.8 L) 20.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.5 L) 34.1
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 28
Going into fermentor 28
Total: 42.3  
Equipment Profile Used: System Default
 
Notes

33psi at 25C for 2.5 volumes of CO2
11psi at 3C

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  • Last Updated: 2023-08-09 22:59 UTC