50g US Sabro Hop Pellets
Sabro is a relatively new hop variety, first released in 2018. It is known for its unique flavor and aroma profile, which includes notes of tropical fruit, coconut, and cedar.
Alpha Acid: 14.2%
Crop Year: 2020
Sabro has a distinct flavor profile that is characterized by its tropical fruit notes, including hints of mango, papaya, and passionfruit. It also has a slight coconut flavor and a subtle cedar undertone.
Sabro has a very distinctive aroma that is dominated by tropical fruit notes. It also has a pronounced coconut aroma, as well as hints of cedar and citrus.
Beer Style Suggestions:
Sabro is a versatile hop that can be used in a variety of beer styles. It is particularly well-suited for use in IPAs, pale ales, and wheat beers. Its unique flavor and aroma make it a popular choice for brewers looking to add a tropical twist to their beers.
Some hops that can be used as substitutes for Sabro include Citra, Mosaic, and Galaxy. However, none of these hops have quite the same flavor and aroma profile as Sabro, so it is best to use Sabro whenever possible to achieve the desired flavor and aroma.
This New England IPA showcases the juicy and tropical flavors of Sabro hops, known for their notes of coconut, pineapple, and tangerine. The malt bill provides a smooth and creamy mouthfeel, with a touch of sweetness to balance the hop character. The dry yeast strain complements the hop profile with its fruity and estery flavors.
Estimated ABV: 6.5%
Final Volume: 23L
Original Gravity: 1.065
Final Gravity: 1.015
Colour: 5 SRM
GRAIN – MASH @ 67c
4.5 kg Pale Malt
1.0 kg Flaked Oats
0.5 kg Wheat Malt
0.25 kg Carapils Malt
15 g Sabro hops at 15 minutes
50 g Sabro hops at flameout
100 g Sabro hops for dry hopping
YEAST – FERMENT @ 19c
Dry New England Ale Yeast such as Lallemand Verdant or Mangrove Jack’s New England.
Note: This recipe assumes a batch size of 23L and a brewhouse efficiency of 70%. Adjust the amount of hops and grains accordingly if your equipment or efficiency is different.