Sapporo Sniper - Beer Recipe - Brewer's Friend

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Sapporo Sniper

10225 calories 1136.9 g 19.5 L
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Beer Stats
Method: BIAB
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 67.15 liters
Pre Boil Gravity: 1.021 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Greg Gibson
Hop Utilization: 93%
Calories: 10225 calories (Per 19.5L)
Carbs: 1136.9 g (Per 19.5L)
Created: Wednesday October 11th 2023
1.056
1.016
5.2%
20.2
2.5
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.60 kg Gladfield - Lager Light3.6 kg Lager Light 35 1.6 70.6%
1 kg Flaked Rice1 kg Flaked Rice 40 0.5 19.6%
0.50 kg Corn Syrup0.5 kg Corn Syrup 37 0.5 9.8%
5.10 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Motueka30 g Motueka Hops Pellet 5.5 Boil at 100 °C 60 min 20.24 73.2%
11 g Motueka11 g Motueka Hops Pellet 5.5 Whirlpool at 77 °C 15 min 26.8%
41 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
10 - 14 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Mount Macedon Vic 3441
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Infusion 52 °C 52 °C 10 min
17 L Infusion 52 °C 62 °C 60 min
17 L Infusion 62 °C 70 °C 60 min
17 L Infusion 70 °C 77 °C 10 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 75.34 L. Suggest reducing initial strike volume to 42.36 L and adding 29.94 L sparge/top-off. 72.3
Strike water volume (equipment estimates 36.1 L) 72.3
Mash volume with grains (equipment estimates 39.1 L) 75.3
Grain absorption losses -4.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 30.9 L) 67.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25.1
Hops absorption losses (whirlpool, hop stand) -0.1
Volume into fermentor 25
Total: 72.3  
Equipment Profile Used: System Default
 
Notes

pH 5.56.
Reduce the hops to 15 ibu. Longer time in 62c area

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  • Last Updated: 2024-01-22 09:33 UTC