Sabro Day Long IPA - Beer Recipe - Brewer's Friend

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Sabro Day Long IPA

10323 calories 908 g 20 L
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31.3 liters
Post Boil Size: 25.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Gav
Calories: 10323 calories (Per 20L)
Carbs: 908 g (Per 20L)
Created: Tuesday January 30th 2024
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1.056
1.010
6.0%
49.7
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.51 kg Coopers - Premium Pale Malt5.51 kg Premium Pale Malt 37 3.2 93.6%
300 g American - Carapils (Dextrine Malt)300 g Carapils (Dextrine Malt) 33 1.8 5.1%
75 g Weyermann - Acidulated75 g Acidulated 27 3.4 1.3%
5,885 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g BSG - Sabro20 g Sabro Hops Pellet 14.5 Boil at 100 °C 60 min 30.57 8.7%
100 g BSG - Sabro100 g Sabro Hops Pellet 14.5 Whirlpool at 82 °C 20 min 19.14 43.5%
110 g BSG - Sabro110 g Sabro Hops Pellet 14.5 Dry Hop at 18 °C 3 days 47.8%
230 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Yeast Nutrient Other Boil 15 min.
5 g Whirlfloc Fining Boil 15 min.
1 g Gypsum Water Agt Mash 0 min.
 
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:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 25.02 bar       Temp: 2 °C       CO2 Level: 60 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
37 L No sparge Temperature 67 °C 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume 38.1
Mash volume with grains 42
Grain absorption losses -5.9
Mash Lauter Tun losses -0.9
Pre boil volume 31.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25.5
Hops absorption losses (whirlpool, hop stand) -0.5
Volume into fermentor 25
Total: 38.1  
Equipment Profile Used: System Default
 
Notes

With thanks to Old Standby Brewing for their Sabro All Day Long! recipe which I used as a basis for this brew.

Actual mash pH=5.49 after salts etc additions.

20 minute WP to bring temp down to 82° then add WP hops. 20 minute WP with hops from 82° down to 73°. 5 minute rest and then chill and transfer to fermenter. Total of 45 minutes after flame out before chilling.

Will try overnite mash with this one as weather is still quite warm. Add dry hop addition on day 3 when primary fermentation is still active. Biotransformation will help dry the beer a bit more to reach the final gravity of 1.013

Tasting Notes: Presented quite hazy and tasted very hoppy and maybe a bit sour.
As I am not not used to an IPA I purchased some cheap Hazy IPA cans from Liquorland to compare. I was pleasantly surprised when the IPA I purchased tasted very similar and looked almost the same! Only difference was my brew tasted a lot sharper or sourer if you like. That will settle I think over a week or two.

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  • Last Updated: 2024-03-11 09:26 UTC