SABRO IPA

Brewer: Rick Abad
Batch Size: 7.00 gal	Style: American IPA (21A)
Boil Size: 9.33 gal	Style Guide: BJCP 2015
Color: 4.0 SRM	Equipment: 001 Trial BIAB - Standard 5 Gal/19 l Batch
Bitterness: 72.9 IBUs	Boil Time: 60 min
Est OG: 1.055 (13.5° P)	Mash Profile: 01 BIAB, Medium Body (150F)
Est FG: 1.009 SG (2.4° P)	Fermentation: My Aging Profile
ABV: 6.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
9.25 gal	Distilled Water	Water	1
4.01 g	Gypsum (Calcium Sulfate) (Mash 60 min)	Misc	2
2.58 g	Calcium Chloride (Mash 60 min)	Misc	3
4 lbs	Epiphany Foundation Base Malt (Epiphany Craft Malts) (3.0 SRM)	Grain	4
4 lbs	Pale Ale, Golden Promise®™ (Simpsons) (2.5 SRM)	Grain	5
3 lbs 4.00 oz	Wheat - White Malt (Briess) (2.3 SRM)	Grain	6
1 lbs 8.00 oz	Oats, Flaked (Briess) (1.4 SRM)	Grain	7
6.00 oz	Acidulated (Weyermann) (1.8 SRM)	Grain	8
1 lbs	Sugar, Table (Sucrose) [Boil] (1.0 SRM)	Sugar	9
1.00 oz	Magnum [14.7%] - Boil 60 min	Hops	10
1.00 oz	BRU-1 [15.7%] - Boil 30 min	Hops	11
1.00 oz	Azacca [13.0%] - Steep 10 min	Hops	12
0.50 oz	BRU-1 [15.7%] - Steep 10 min	Hops	13
1.00 oz	Azacca [13.0%] - Steep 5 min	Hops	14
1.00 oz	BRU-1 [15.7%] - Steep 5 min	Hops	15
0.50 oz	SABRO (HBC-438) [14.5%] - Steep 5 min	Hops	16
1.0 pkgs	London Ale III (Wyeast Labs #1318)	Yeast	17
2.00 oz	BRU-1 [15.7%] - Dry Hop 4 days	Hops	18
1.60 oz	Azacca [15.0%] - Dry Hop 4 days	Hops	19
1.00 oz	SABRO (HBC-438) [14.5%] - Dry Hop 4 days	Hops	20
0.90 oz	Citra [12.0%] - Dry Hop 4 days	Hops	21

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