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This is going to be a very interesting Brew day this Monday.
Anybody used any of above 3?
I have put the Malt Miller recipe into Brew farther, it might help someone.
https://share.brewfather.app/X6oJZWbbEPxh12
Description
A celebration of the arrival of Sabro, this hoppy APA has slight bitterness and the great aroma of mango, citrus and coconut hop flavours, and soft mouthfeel.
To fully achieve the mouthfeel and protect the hop oils from oxygenation we would recommend some knowledge and understanding of how to treat your water and reduce oxygen contact is gained before you attempt this recipe. A target ph of 5.2 is what you should be aiming to achieve as per this style of beer.
Ingredients Included
Crisp Pale Ale Malt (4600 grams)
Crisp Vienna Malt (300 grams)
Dingemans Aromatic Malt (100 grams)
SIMPSONS MALT GOLDEN NAKED OATS® (2500 grams)
Oat Husks (600 grams)
Sabro T90 Pellets (100 grams)
OMEGA Yeast – OYL-200 – Tropical IPA. (1 packs)
1 x Sabro Incognito 15g
1 x Flex Bittering Extract – 15ml
Method
Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 23ltr
Original Gravity: 1073
Final Gravity: 1012
ABV %: 7.2
IBU: 20
THE MASH
Temperature °C: 66
Length (mins): 90
Out temp °C: 75
Out time (mins): 10
THE BOIL
Boil time (mins): 90
Additions and timing:
At 60 minutes add flex to create desired bitterness – we used 2g for roughly 20 IBU, feel free to adjust
Secondary additions and timing:
No boil additions other than Flex
After boil cool to 80c and whirlpool with incognito (15g Sabro Incognito included) for 20minutes. Verdant used 1.25g per L in Bene Collect
Day 3 – First Dry Hop 20g of Sabro T90
FG achieved/Cold crash – 80g of Sabro T90 for 2 days
Yeast: Omega OYL-200 – Tropical IPA
Fermentation temperature/steps: 18c until 3 points from FG, then raise to 22c and hold for 2 days. Cold crash for 2 days.
Comments:
A celebration of the arrival of Sabro, this hoppy APA has slight bitterness and the great aroma of mango and coconut hop flavours, and soft mouthfeel.
Flex is a flowable bittering hop agent that delivers roughly 10 IBU per 1g added at 60 minutes on 23L batch. We recommend adding 2g to this recipe, but the decision is yours.
Ingconito is a pure hop addition for use in whirlpool, reducing losses from absorption and delivering consistent hop flavour. Verdant used 1.2g per L in their Bene Collect beer.
Based on our experimental beer that we produced for showcasing at BrewCon 2019 to highlight the use of these new products that are in use by some of the leading craft brewers around the world.
To fully achieve the mouthfeel and protect the hop oils from oxygenation we would recommend some knowledge and understanding of how to treat your water and reduce oxygen contact is gained before you attempt this recipe. A target ph of 5.2 is what you should be aiming to achieve as per this style of beer.
Anybody used any of above 3?
I have put the Malt Miller recipe into Brew farther, it might help someone.
https://share.brewfather.app/X6oJZWbbEPxh12
Description
A celebration of the arrival of Sabro, this hoppy APA has slight bitterness and the great aroma of mango, citrus and coconut hop flavours, and soft mouthfeel.
To fully achieve the mouthfeel and protect the hop oils from oxygenation we would recommend some knowledge and understanding of how to treat your water and reduce oxygen contact is gained before you attempt this recipe. A target ph of 5.2 is what you should be aiming to achieve as per this style of beer.
Ingredients Included
Crisp Pale Ale Malt (4600 grams)
Crisp Vienna Malt (300 grams)
Dingemans Aromatic Malt (100 grams)
SIMPSONS MALT GOLDEN NAKED OATS® (2500 grams)
Oat Husks (600 grams)
Sabro T90 Pellets (100 grams)
OMEGA Yeast – OYL-200 – Tropical IPA. (1 packs)
1 x Sabro Incognito 15g
1 x Flex Bittering Extract – 15ml
Method
Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy Pale Ale
Batch Size: 23ltr
Original Gravity: 1073
Final Gravity: 1012
ABV %: 7.2
IBU: 20
THE MASH
Temperature °C: 66
Length (mins): 90
Out temp °C: 75
Out time (mins): 10
THE BOIL
Boil time (mins): 90
Additions and timing:
At 60 minutes add flex to create desired bitterness – we used 2g for roughly 20 IBU, feel free to adjust
Secondary additions and timing:
No boil additions other than Flex
After boil cool to 80c and whirlpool with incognito (15g Sabro Incognito included) for 20minutes. Verdant used 1.25g per L in Bene Collect
Day 3 – First Dry Hop 20g of Sabro T90
FG achieved/Cold crash – 80g of Sabro T90 for 2 days
Yeast: Omega OYL-200 – Tropical IPA
Fermentation temperature/steps: 18c until 3 points from FG, then raise to 22c and hold for 2 days. Cold crash for 2 days.
Comments:
A celebration of the arrival of Sabro, this hoppy APA has slight bitterness and the great aroma of mango and coconut hop flavours, and soft mouthfeel.
Flex is a flowable bittering hop agent that delivers roughly 10 IBU per 1g added at 60 minutes on 23L batch. We recommend adding 2g to this recipe, but the decision is yours.
Ingconito is a pure hop addition for use in whirlpool, reducing losses from absorption and delivering consistent hop flavour. Verdant used 1.2g per L in their Bene Collect beer.
Based on our experimental beer that we produced for showcasing at BrewCon 2019 to highlight the use of these new products that are in use by some of the leading craft brewers around the world.
To fully achieve the mouthfeel and protect the hop oils from oxygenation we would recommend some knowledge and understanding of how to treat your water and reduce oxygen contact is gained before you attempt this recipe. A target ph of 5.2 is what you should be aiming to achieve as per this style of beer.
