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Sabroneckron ipa

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 170 calories (Per 330ml)
Carbs: 15 g (Per 330ml)

Created: Monday March 29th 2021

Naboo NEIPA aka Jedi juice clone

by Kenks

OG: 1.070 FG: 1.017 ABV: 7.0% IBU: 36

Hazy IPA DDH

by guilleweb

OG: 1.067 FG: 1.013 ABV: 7.1% IBU: 37

Clwb Tropicana Clone

by Hair of the Cat

OG: 1.060 FG: 1.015 ABV: 5.9% IBU: 38

Original Gravity:

1.056

Final Gravity:

1.010

ABV (standard):

6.0%

IBU (tinseth):

33.4

SRM (morey):

5.1

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	New Zealand - Ale Malt4 kg Ale Malt	37.4	3.05	66.7%
500 g	New Zealand - Sour Grapes Malt500 g Sour Grapes Malt	34	2.03	8.3%
500 g	Gladfield - Big O, Malted Oats500 g Big O, Malted Oats	27.5	2.28	8.3%
500 g	New Zealand - Rolled Oats500 g Rolled Oats	12.4	1.4	8.3%
300 g	New Zealand - Wheat Malt300 g Wheat Malt	35.4	2.13	5%
200 g	Gladfield - Toffee Malt200 g Toffee Malt	34	5.33	3.3%
6,000 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
100 g	Nectaron100 g Nectaron Hops	Pellet	10.5	Whirlpool at 85 °C	20 min	15.52	33.3%
80 g	Yakima Valley Hops - Sabro80 g Sabro Hops	Pellet	15.1	Whirlpool at 85 °C	20 min	17.86	26.7%
80 g	Nectaron80 g Nectaron Hops	Pellet	10.5	Dry Hop (High Krausen) at 18 °C	3 days		26.7%
20 g	Yakima Valley Hops - Sabro20 g Sabro Hops	Pellet	15.1	Dry Hop (High Krausen) at 18 °C	3 days		6.7%
20 g	Nectaron20 g Nectaron Hops	Pellet	10.5	Dry Hop (High Krausen) at 18 °C	5 days		6.7%
300 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
200 g	Nectaron (Pellet) 200 g Nectaron (Pellet) Hops	15.52	66.7%
100 g	Yakima Valley Hops - Sabro (Pellet) 100 g Sabro (Pellet) Hops	17.86	33.4%
300 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
19.7 L	Infusion	66 °C	66 °C	60 min
	Temperature	66 °C	75 °C	10 min
15.1 L	Sparge	75 °C	--	--

Other Ingredients

Amount	Name	Type	Use	Time
1.50 g	Yeast Nutrient	Other	Boil	15 min.
6 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
2 g	Gypsum	Water Agt	Mash	1 hr.
5 ml	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:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 111 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Last Updated and Sharing

759

Views

Brews

Public: Yup, Shared
Last Updated: 2021-03-31 17:44 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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