Sabrage /səˈbrɑːʒ/ is the technique for opening a champagne bottle with a saber, a fitting name for this beer recipe from Von Ebert Brewing. This recipe is dry and effervescent, with minimal bitterness and hop character that’s dominated by grapefruit-heavy Citra and a touch of resinous Chinook. You don’t need a ceremonial occasion to drink this beer!
This homebrew recipe is featured in 51 Craft Beer Clone Recipes 2019. Find out what recipe was featured for your state!
Von Ebert Brewing Sabrage Brut IPA | American IPA
- 8 lb (3.63 kg) Pilsner malt
- 2 lb (0.91 kg) Flaked Rice
- 2 oz (56 g) Citra hops (mash)
- 2 oz (56 g) Citra hops (lauter)
- 2 oz (56 g) Citra hops (whirlpool)
- 6 oz (170 g) Citra hops (dry hop)
- 2 oz (56 g) Chinook hops (dry hop)
- Original Gravity: 1.050
- Final Gravity: 1.000
- ABV: 6.6%
- IBU: 10
Mash at 142° F (61° C) for 60 minutes. Mash out at 168° F (76° C). Lauter onto Citra hops. Boil for 90 minutes. Add cold water to hit target gravity if needed, then add whirlpool hops. Ferment with a neutral ale strain at 65° F (18° C). After terminal and diacetyl rest, dry hop for 3-5 days. Force carbonate or bottle condition to 3.0 volumes of CO2. For a special version of this recipe, try incorporating a grape varietal into the fermentation.