Have you ever wanted to discover the extremely interesting aroma and flavor profile that the Sabro hop lends? The following post will detail my one gallon single hop sabro extract recipe. This particular beer is extremely easy to brew, and start to finish, only took 69 minutes!
What is the Sabro hop?
The Sabro hop is a fairly new hop that has its roots in neomexicanus genetics. The hop was developed by The Hop Breeding Company (HBC), based in the Yakima Valley. This company develops experimental hops that generally go by the name ‘HBC’ followed by a set of three numbers. Thus, you may have seen the Sabro hop go by the name HBC 438. This may be the name you find it by in your local homebrew shop.
This hop lends a very interesting blend of tropical fruit, citrus, and stone fruit flavors. Most prominent are the tangerine and coconut flavors and aromas. What is most fascinating for me is the creaminess that this hop can lend to a beer.
We should all thank the Hop Breeding Company for this amazing hop!
I brewed the following beer to showcase the unique profile of the Sabro hop.
This recipe uses a single type of dry malt extract. However, this is technically not a SMASH (single malt and single hop) beer as the extract has a very small amount (1%) of Carapils malt.
Another huge benefit to this particular recipe is the short time to brew it. From preparing the brew kettle to putting the fermentor away, this beer took me a total of 69 minutes to brew. This is due to the 30 minute boil used.
Stats:
Volume: 1.25 gallons
Predicted SRM 3.31
Predicted IBU 61.54
Original Gravity 1.063
Final Gravity 1.011
ABV- 6.83%
Extract:
2 lb Pilsen DME (2L)
Hops:
0.2 oz HBC 438 (Sabro)- 30 minutes
0.1 oz HBC 438 (Sabro)- 15 minutes
0.2 oz HBC 438 (Sabro)- 5 minutes
0.3 oz HBC 438 (Sabro)- Whirlpool
Other Additions:
Irish Moss (10 minutes)
Water:
Local Flagstaff Tap Water
1.5 gallon boil
Yeast:
Safale US-05 (1/3 packet)
Directions:
Heat water to boiling. Remove pot from heat, add dry malt extract. Return wort to boiling. Boil for 30 minutes, following the hop schedule. Add Irish moss at 10 minutes.
After the boil, chill the wort to slightly below fermentation temperature, about 64°F. Aerate the wort and pitch the yeast. Ferment at 67°F (18°C) for 2-3 weeks, then cold crash the beer to 35°F. Bottle or keg the beer and carbonate to approximately 2.25 volumes of CO2.
Tips:
As this beer has an abbreviated boil time, it is imperative to have all ingredients and supplies organized and ready to go. Specifically, the time until cooling will come much quicker, so try to keep in mind setting up your ice bath or other cooling apparatus in time!
Thank you for stopping by!
If you are interested in how to homebrew with the extract method, please see my post here.
If you would like to see more small batch recipes, please follow this link.