← Sabro Haze

21C Hazy IPA

Sabro Haze

2026-10-22 · 23 L batch

OG1.060
FG1.013
ABV6.2%
IBU48
EBC12

Water prep

Mash pH 5.3
Calcium Chloride (CaCl₂·2H₂O) 8 g
Calcium Sulfate (CaSO₄·2H₂O) 4 g
Lactic Acid (88%) —

Grain bill

Malteurop Ale Malt 5.2 kg 78.8%
Gladfield Golden Oat 0.5 kg 7.6%
Flaked Barley 0.663 kg 10.1%
Rolled Oats 0.233 kg 3.5%

Mash

Strike23 L
Rest 66 °C / 60 min
Mash out 75 °C / 10 min

Sparge

Sparge 10.5 L at 85 °C
Pre-boil target30 L

Boil 60 min

60 min Sabro 7 g
15 min Whirlfloc 1 tablet
Post-boil target25 L

Dip hop 75 °C / 30 min · into fermenter at pitch

Sabro 30 g
Mandarina Bavaria 50 g

Whirlpool 74 °C / 30 min

Sabro 40 g
Mandarina Bavaria 50 g

Fermentation

CellarScience JUNGLE1 sachet (15 g), dry pitched at 18°C with the dip hop
Temperature18.5 °C

Dry hop

DH#1 Sabro 40 g · Citra Cryo 39 g · Cascade Cryo 40 g — 3 days

Later additions

Yeast Nutrient · dip hop 2 g
Zinc (crushed supplement tablet) · dip hop 1/2 tablet

Into fermenter

Target volume23 L
Pitch temp18.5 °C