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← Older revision		Revision as of 02:00, 27 July 2026
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	''Notes on '''Sabro''' gathered automatically from across the wiki. Each ~~section~~ links back to ~~its source page~~.''		''Notes on '''Sabro''' gathered automatically from across the wiki. Each heading links back to the exact section it came from.''

	== From [[Hazy IPA]] ==		== From [[Hazy IPA#Dry Hopping\|Hazy IPA: Dry Hopping]] ==
	* He uses '''Sabro''' at about 20% to keep it dialed back (also Sabro has mouthfeel)		* He uses '''Sabro''' at about 20% to keep it dialed back (also Sabro has mouthfeel)

	== From [[~~Hop combos~~]] ==		== From [[Malt Bills]] ==
	* ~~· Mango – [[Simcoe]], [[Citra]]~~		* Uses a touch of biscuit malt in hazies with neomexicanus like Sabro, think pie. Helps drive the coconut flavor
	* · Passionfruit – [[Strata]], Citra
	* · Pineapple – [[Sultana]], [[Azacca]], Citra
	* · Coconut – Sabro
	* · Guava – Still searching for the right combination
	* Recently, we got our hands on some Sabro and paired it with some [[Citra]]. We went 60 percent Citra and 40 percent Sabro; the net result was that the Sabro just punched its way through. It was the more intense of the two. So we asked, “How the hell did that happen? We used 60 percent Citra, and it’s the banger here.” Then we looked at the oil content, and Sabro is a 3.8 at max, and Citra is maybe a 2.5. That’s why this beer netted out as it did.
	* For the next beer, we did a [[Mosaic]] beer with Sabro, ~~and we took a look at the oil contents and said, “We know what the variable was like with [[Citra]] and Sabro at 60/40~~. ~~Let’s keep~~ the ~~variables consistent and just replace Citra with Mosaic, and learn what’s going on with Sabro.” The Sabro was intense, but not nearly as intense as it was with Citra.~~

	== From [[Hops]] ==		== From [[Hops#Misc:\|Hops: Misc:]] ==
	* '''[[Zappa]]''' Hop Tips: (from CLS farms)		* '''[[Zappa]]''' Hop Tips: (from CLS farms)
	** Kettle: Maximize on herbal and spice qualities.		** Kettle: Maximize on herbal and spice qualities.
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	**We found that '''[[Talus]]''' gives a lot more coconut taste is used in the whirlpool vs dry hop, I assume Sabro is the same		**We found that '''[[Talus]]''' gives a lot more coconut taste is used in the whirlpool vs dry hop, I assume Sabro is the same

	~~== From [[Malt Bills]] ==~~		== From [[Thiols#Cold Pressed Hazy IPA\|Thiols: Cold Pressed Hazy IPA]] ==
	* Uses a touch of biscuit malt in hazies with neomexicanus like Sabro, think pie. Helps drive the coconut flavor

	== From [[Thiols]] ==
	* 2-Row Malt for Base, 25% malted wheat & oats make up the grist.		* 2-Row Malt for Base, 25% malted wheat & oats make up the grist.
	* Mash Hopping with High Precursor [[Motueka]] Lot from Freestyle Hops, just 0.25 lbs / bbl.		* Mash Hopping with High Precursor [[Motueka]] Lot from Freestyle Hops, just 0.25 lbs / bbl.
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	* Dry Hop 2.75 lbs / bbl with 40% [[HBC 586]], 40% [[El Dorado]], 20% Sabro Cryo.		* Dry Hop 2.75 lbs / bbl with 40% [[HBC 586]], 40% [[El Dorado]], 20% Sabro Cryo.
	* Centrifuged to less than 200 EBC		* Centrifuged to less than 200 EBC

			== From [[Thiols#<u>Incorporating Thiols & Monoterpenes in Recipes</u>\|Thiols: <u>Incorporating Thiols & Monoterpenes in Recipes</u>]] ==
	* Results from VB show us that Thiols are only part of the story. Must take into account:		* Results from VB show us that Thiols are only part of the story. Must take into account:
	* Presence of Monoterpene Alcohols: Geraniol, Linalool, Citronellol		* Presence of Monoterpene Alcohols: Geraniol, Linalool, Citronellol
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	* Thinking about how much ”special sauce” could be going into your DH, rather than a blind lbs / bbl benchmark.		* Thinking about how much ”special sauce” could be going into your DH, rather than a blind lbs / bbl benchmark.
	* Establish Odor Activity Values for various compounds, then determine how to get there with hops.		* Establish Odor Activity Values for various compounds, then determine how to get there with hops.

			== From [[Hop combos#Hop Combinations that Emulate Fruit Flavors\|Hop combos: Hop Combinations that Emulate Fruit Flavors]] ==
			* · Mango – [[Simcoe]], [[Citra]]
			* · Passionfruit – [[Strata]], Citra
			* · Pineapple – [[Sultana]], [[Azacca]], Citra
			* · Coconut – Sabro
			* · Guava – Still searching for the right combination

			== From [[Hop combos#Blending Bangers - Hop Butcher\|Hop combos: Blending Bangers - Hop Butcher]] ==
			* Recently, we got our hands on some Sabro and paired it with some [[Citra]]. We went 60 percent Citra and 40 percent Sabro; the net result was that the Sabro just punched its way through. It was the more intense of the two. So we asked, “How the hell did that happen? We used 60 percent Citra, and it’s the banger here.” Then we looked at the oil content, and Sabro is a 3.8 at max, and Citra is maybe a 2.5. That’s why this beer netted out as it did.
			* For the next beer, we did a [[Mosaic]] beer with Sabro, and we took a look at the oil contents and said, “We know what the variable was like with [[Citra]] and Sabro at 60/40. Let’s keep the variables consistent and just replace Citra with Mosaic, and learn what’s going on with Sabro.” The Sabro was intense, but not nearly as intense as it was with Citra.

	[[Category:Hops]]		[[Category:Hops]]

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''Notes on '''Sabro''' gathered automatically from across the wiki. Each section links back to its source page.''

== From [[Hazy IPA]] ==
* He uses '''Sabro''' at about 20% to keep it dialed back (also Sabro has mouthfeel)

== From [[Hop combos]] ==
* · Mango – [[Simcoe]], [[Citra]]
* · Passionfruit – [[Strata]], Citra
* · Pineapple – [[Sultana]], [[Azacca]], Citra
* · Coconut – Sabro
* · Guava – Still searching for the right combination
* Recently, we got our hands on some Sabro and paired it with some [[Citra]]. We went 60 percent Citra and 40 percent Sabro; the net result was that the Sabro just punched its way through. It was the more intense of the two. So we asked, “How the hell did that happen? We used 60 percent Citra, and it’s the banger here.” Then we looked at the oil content, and Sabro is a 3.8 at max, and Citra is maybe a 2.5. That’s why this beer netted out as it did.
* For the next beer, we did a [[Mosaic]] beer with Sabro, and we took a look at the oil contents and said, “We know what the variable was like with [[Citra]] and Sabro at 60/40. Let’s keep the variables consistent and just replace Citra with Mosaic, and learn what’s going on with Sabro.” The Sabro was intense, but not nearly as intense as it was with Citra.

== From [[Hops]] ==
* '''[[Zappa]]''' Hop Tips: (from CLS farms)
** Kettle: Maximize on herbal and spice qualities.
** Whirlpool: Introduce the wider and multifaceted aromas of Zappa.
** Dry Hop: Elicit the hop’s more tropical notes of passion fruit and mango, grape, or fruity pebbles.
** '''Complementary Hops:''' Dependent on which part of the aromatic spectrum you want to focus on. Maximize Zappa®’s tropical notes by combining with [[El Dorado]]®, [[Mosaic]] or [[Strata]]; for red fruits and berries look to [[Cashmere]] or [[Idaho Gem]]; for citrus a combination of [[Centennial]], [[Cascade]], and [[Chinook]] would play well.
*'''Sabro'''
**CBB 340 - Calusa uses Sabro at about 20% to keep it dialed back (also Sabro has mouthfeel)
**We found that '''[[Talus]]''' gives a lot more coconut taste is used in the whirlpool vs dry hop, I assume Sabro is the same

== From [[Malt Bills]] ==
* Uses a touch of biscuit malt in hazies with neomexicanus like Sabro, think pie. Helps drive the coconut flavor

== From [[Thiols]] ==
* 2-Row Malt for Base, 25% malted wheat & oats make up the grist.
* Mash Hopping with High Precursor [[Motueka]] Lot from Freestyle Hops, just 0.25 lbs / bbl.
* Whirlpool at 175, 0.75 lbs / bbl same Motueka lot.
* Ferment with Tropics yeast at 68 deg.
* Dry Hop 2.75 lbs / bbl with 40% [[HBC 586]], 40% [[El Dorado]], 20% Sabro Cryo.
* Centrifuged to less than 200 EBC
* Results from VB show us that Thiols are only part of the story. Must take into account:
* Presence of Monoterpene Alcohols: Geraniol, Linalool, Citronellol
* Ester compounds found in hops like 2MIB
* Knowing Free Thiols & Monoterpene Alcohol Concentrations, a brewer can extrapolate when planning dry hops.
* 1 Kg T90 [[Nelson Sauvin|Nelson]] hops / bbl = 1300 ng/L of potential 3S4MP if 100% extraction occurs.
* 1 Kg T90 Sabro Cryo hops / bbl = 497.84 ppm of potential Geraniol if 100% extraction occurs.
* Thinking about how much ”special sauce” could be going into your DH, rather than a blind lbs / bbl benchmark.
* Establish Odor Activity Values for various compounds, then determine how to get there with hops.

[[Category:Hops]]

Sabro - Revision history

imported>NoteBot: Auto: hop pages + hop cross-links

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