21A American IPA
Sabro Haze
ABV6.6% OG1.060 FG1.010 IBU48Against the style · 21A American IPA
- ABV 6.6%, style 5.5% to 7.5%
- OG 1.060, style 1.056 to 1.070
- FG 1.010, style 1.008 to 1.014
- EBC 12, style 12 to 28
- IBU 48, style 40 to 70
- BU/GU 0.80, style 0.63 to 1.11
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% |
Adjuncts
| Whirlfloc | 1 tablet @ 15 min |
| Yeast Nutrient | 2 g |
| Zinc (crushed supplement tablet) | 1/2 tablet |
Hop schedule
| Hop | 60 min | WP 74°C | DIP 75°C | DH#1 |
|---|---|---|---|---|
| Sabro 117 g | 7g | 40g | 30g | 40g |
| Mandarina Bavaria 100 g | · | 50g | 50g | · |
| Citra Cryo 39 g | · | · | · | 39g |
| Cascade Cryo 40 g | · | · | · | 40g |
Yeast
| CellarScience JUNGLE | 1 sachet (15 g), dry pitched at 18°C with the dip hop |
Water additions
| Calcium Chloride (CaCl₂·2H₂O) | 8 g |
| Calcium Sulfate (CaSO₄·2H₂O) | 4 g |
| Lactic Acid (88%) | — |
Tasting notes
2026-11-05
About This Beer
A hazy built around Sabro, on a tangerine, coconut and cream axis. Mandarina Bavaria alongside it on the hot side, Citra and Cascade cryo framing it in the dry hop. Red-berry and resinous hops left out so the Sabro stays in front.
CellarScience JUNGLE, also a first here, run at the bottom of its range and spunded to keep yeast character low.
Brew day
Lower Hutt, Thursday 22 October 2026. Strike water up by half past ten, mashed in at 11. Element held at 2000 W through the mash with constant recirculation, bed stirred at the half hour.
Boil from 12:35 at full power. A hard rolling boil in the 65 L BrewZilla took around five litres in the hour, and a litre of water went back in afterwards. Whirlpool from 1:45.
Dip hop alongside the whirlpool: 2.5 litres pulled at 75°C, steeped with Sabro, Mandarina, nutrient and zinc, then into the fermenter hops and all with the yeast. Chilled through the counterflow.
The dry hop was weighed out the same day and vacuum sealed in the freezer.
Fermentation
Dry pitched at 18°C. Active by the next morning.
Raised a degree at a time from the first day, reaching 22°C on the night of 26 October, spunded at around 7 psi. Dry hopped at 8am on Wednesday 28 October, once the gravity had held for a day.
Finished on Monday 2 November, five days after the dry hop, with no diacetyl. Crashed to 2.5°C under pressure.
Packaging
Kegged on Wednesday 4 November, 19 litres, one full keg.
Tasting
First pour on Thursday 5 November, two weeks from brew day. Big hops with a fruity aroma, and a firmer bitterness than a hazy, which may soften as it ages. Slightly darker and clearer than a hazy too. It drinks closer to a West Coast IPA, and it’s entered here as an American IPA.