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Sabro NEIPA

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

Verdant – Even Sharks Need Water - Original NEIPA

OG: 1.054 FG: 1.010 ABV: 5.8% IBU: 20

Original Gravity:

1.062

Final Gravity:

1.013

ABV (standard):

6.4%

IBU (tinseth):

19.9

SRM (morey):

4.1

Mash pH

5.4

Cost £

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Hops Summary

Amount	Variety	IBU	Bill %
25 g	Magnum (Pellet) 25 g Magnum (Pellet) Hops	19.92	7.8%
143 g	Galaxy (Pellet) 143 g Galaxy (Pellet) Hops		44.7%
100 g	Sabro (HBC438) (Pellet) 100 g Sabro (HBC438) (Pellet) Hops		31.3%
32 g	El Dorado (Pellet) 32 g El Dorado (Pellet) Hops		10%
20 g	Amarillo (Pellet) 20 g Amarillo (Pellet) Hops		6.3%
320 g / £ 0.00

Mash Guidelines

Amount	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

Other Ingredients

Amount	Name	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

Notes

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

Last Updated and Sharing

139

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Brews

Public: Yup, Shared
Last Updated: 2023-08-09 22:59 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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