#610 - Dobbel Sabro 29.4.22 - Recipe

#610 - Dobbel Sabro 29.4.22

Batch Size: 5.81 gal	Style: New England IPA (21B)
Boil Size: 11.57 gal	Style Guide: BJCP 2015
Color: 4.1 SRM	Equipment: Stor gryte - sterk øl
Bitterness: 43.7 IBUs	Boil Time: 90 min
Est OG: 1.085 (20.5° P)	Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.027 SG (6.8° P)	Fermentation: NEIPA
ABV: 7.8%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
15.06 gal	Molde	Water	1
17 lbs 10.19 oz	BEST Pilsen Malt (BESTMALZ) (1.8 SRM)	Grain	2
1 lbs 1.64 oz	Carapils (Briess) (1.5 SRM)	Grain	3
1 lbs 10.46 oz	Oats, Flaked (1.0 SRM)	Grain	4
1 lbs 10.46 oz	Wheat, Flaked (1.6 SRM)	Grain	5
11.50 g	Epsom Salt (MgSO4) (Mash 60 min)	Misc	6
15.00 g	Calcium Chloride (Mash 60 min)	Misc	7
6.50 g	Salt (Mash 60 min)	Misc	8
5.00 ml	Lactic Acid (Mash 60 min)	Misc	9
1 lbs 1.64 oz	Milk Sugar (Lactose) [Boil] (0.0 SRM)	Sugar	10
0.35 oz	Sabro [16.0%] - Boil 60 min	Hops	11
1.00 tsp	Gjærnæring (Boil 15 min)	Misc	12
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	13
6.70 oz	Sabro [16.0%] - Steep 30 min	Hops	14
1.0 pkgs	London Ale III (Wyeast Labs #1318)	Yeast	15
3.53 oz	Sabro [16.0%] - Dry Hop 5 days	Hops	16
3.53 oz	Citra [12.0%] - Dry Hop 5 days	Hops	17
3.53 oz	Sabro [16.0%] - Dry Hop 2 days	Hops	18
3.53 oz	Citra [12.0%] - Dry Hop 2 days	Hops	19