Sabro

Notes on Sabro gathered automatically from across the wiki. Each heading links back to the exact section it came from.

From Hazy IPA: Dry Hopping

He uses Sabro at about 20% to keep it dialed back (also Sabro has mouthfeel)

Uses a touch of biscuit malt in hazies with neomexicanus like Sabro, think pie. Helps drive the coconut flavor

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

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 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.

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.