BeerBorg

Weather Sunday looks like a perfect day to brew. So, I'm gonna try more new things. Besides the Mecca Grade Rye malt (which people swear is vastly better than other rye malts), I'm going to brew pretty much an all Sabro beer with just a small amount of Magnum for bittering. And, then I'm trying Imperial Dry Hop yeast because-------------------wait for it-----------------------It's still the 'Year of the Yeast'.
You know, it's a damn good thing someone in this forum is trying new things!


BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Rye Oh Rye PA
Brewer: Paul
Asst Brewer:
Style: Rye IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.50 gal
Post Boil Volume: 6.25 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.80 gal
Estimated OG: 1.058 SG
Estimated Color: 10.2 SRM
Estimated IBU: 61.7 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 75.0 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU Volume
10.00 g Gypsum (Calcium Sulfate) (Mash) Water Agent 1 - -
3.00 g Calcium Chloride (Mash) Water Agent 2 - -
3.00 g Epsom Salt (MgSO4) (Mash) Water Agent 3 - -
1.00 g Baking Soda (Mash) Water Agent 4 - -
8.0 oz Rice Hulls (0.0 SRM) Adjunct 5 3.8 % 0.06 gal
4 lbs Lamonta (Mecca Grade) (3.0 SRM) Grain 6 30.8 % 0.31 gal
4 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 7 30.8 % 0.31 gal
3 lbs Rimrock (Mecca Grade) (5.8 SRM) Grain 8 23.1 % 0.23 gal
1 lbs Crystal 60, 2-Row, (Great Western) (60.0 SRM) Grain 9 7.7 % 0.08 gal
8.0 oz White Wheat Malt (2.4 SRM) Grain 10 3.8 % 0.04 gal
0.50 oz Magnum [12.00 %] - Boil 60.0 min Hop 11 19.5 IBUs -
1.00 oz Sabro [15.10 %] - Boil 10.0 min Hop 12 17.8 IBUs -
1.00 oz Sabro [15.10 %] - Boil 0.0 min Hop 13 0.0 IBUs -
2.00 oz Sabro [15.10 %] - Steep/Whirlpool 15.0 min Hop 14 24.4 IBUs -
1.0 pkg Dry Hop (Imperial Yeast #A24) Yeast 15 - -
3.00 oz Sabro [15.10 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs -


Mash Schedule: BIAB, Full Body
Total Grain Weight: 13 lbs
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 33.81 qt of water at 163.5 F 154.0 F 60 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Reportedly, Sabro exhibits an intoxicating and complex blend of fruity and citrus flavors. It is described as an intensely unique hop, notable for its complexity of fruity and citrus flavors, including distinct tangerine, coconut, tropical fruit, and stone fruit flavors, with hints of cedar, mint, and cream.

Interesting......I wonder how that will play with the Rye. If you can taste all that, I'm going to be very impressed!

I've used HBC-438, which I think is what Sabro is the new name of.

It had the tropical coconut thing going on. But the cedar is what I found most interesting, it was noticeably different then the normal 'piney' hop flavor and at least in my beer it was more then a 'hint'.

Kealia wrote:

Reportedly, Sabro exhibits an intoxicating and complex blend of fruity and citrus flavors. It is described as an intensely unique hop, notable for its complexity of fruity and citrus flavors, including distinct tangerine, coconut, tropical fruit, and stone fruit flavors, with hints of cedar, mint, and cream.

Interesting......I wonder how that will play with the Rye. If you can taste all that, I'm going to be very impressed!

I'm just trying to experiment and make something as different as possible and still drinkable. I've tried rye lots and many times with Simcoe or Citra or another C hop. So why not try it with something new. New rye, new hop.......I am not a conventional brewer obviously. But don't take my hop card away from me!

This one is done! Hops had a very nice, fresh smell to them.
Was a little low on my OG as I'm only getting 70% instead of 75%. I did crush the grain a little less fine but I'm getting closer to dialing it in.