This recipe is an all grain, Sabro, American IPA 5.5 gallon batch.
Original gravity: 1.1068
Final gravity: 1.016
ABV: 6.79%
IBU: 50.48
Sabro Homebrewing Recipe
Sabro All Day Long IPA
Fermentables
| Amount | Fermentable |
|
12.2500 lb |
|
|
0.6 lb |
|
|
0.1500 lb |
Hops
| Amount | Variety | Use |
|
0.500 oz |
Boil |
|
|
3.500 oz |
Sabro T-90 |
Whirlpool at 180°F |
|
4.000 oz |
Sabro T-90 |
Dry hop at 65°F |
Mash Guidelines
| Amount | Description | Type | Temp | Time |
|
4.5 gal |
151-152 |
Strike |
152°F |
60 min |
|
Mash out & hold |
168°F |
30 min |
||
|
4.5 gal |
Sparge |
170°F |
30 min |
Other Ingredients
| Amount | Name | Type | Use | Time |
|
1 tsp |
Water Agt |
Mash |
0 min |
|
|
1 each |
Water Agt |
Boil |
15 min |
|
|
1 tsp |
Boil |
15 min |
||
|
1 pkt |
75% |
65°F |
Brewers Notes
Actual mash pH=5.35 after Gypsum addition.
20 minute WP to bring temp down to 180° then add WP hops. 20 minute WP with hops from 180° down to 165°. 5 minute rest and then chill and transfer to fermenter. Total of 45 minutes after flame out before chilling.
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
After primary is complete, begin chilling the beer in stages, with 2-3 yeast/hop dumps, and then hold temp around 38°F for 10 days to condition.
Cheers!
Tasting Notes: Basic malt bill allows the Sabro hops to really shine. By using fresh Yakima Valley Sabro hops, you get a bolder and brighter, more concentrated flavor & aroma which really shows in your finished beer. Sabro produces tropical fruit & citrus flavors, along with unique, but subtle, cedar & cream character.
Recipe courtesy of Old Standby Brewing!
Get All of Your Ingredients Here!
- Karyna Foia
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