Sabro Homebrewing Recipe

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Sabro All Day Long IPA

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

Fermentables  

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!

2-row-malt-rahr
Dry Yeast

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  • Karyna Foia
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