Sapporo Clone - Beer Recipe - Brewer's Friend

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Sapporo Clone

149 calories 11.5 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.86 gallons
Post Boil Size: 5.58 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Tim Hamersly
Calories: 149 calories (Per 12oz)
Carbs: 11.5 g (Per 12oz)
Created: Wednesday September 18th 2024
1.046
1.006
5.3%
35.2
2.3
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Great Western - Pure Idaho Pilsen5 lb Pure Idaho Pilsen 37.7 1.5 55.6%
0.94 lb Flaked Corn0.94 lb Flaked Corn 40 0.5 11.1%
2.83 lb Flaked Rice2.83 lb Flaked Rice 40 0.5 33.3%
8.77 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Boil 20 min 28.58 25%
2 oz Sorachi Ace2 oz Sorachi Ace Hops Pellet 11.1 Whirlpool at 175 °F 15 min 6.65 50%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Dry Hop 4 days 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Ascorbic Acid Water Agt Mash 0 min.
1 each Gelatin Fining Kegging 0 min.
2 g CellarScience - Brutzyme Water Agt Primary 0 min.
 
Yeast
CellarScience - Voss
Amount:
1 Each
Cost:
Attenuation (custom):
86%
Flocculation:
Medium
Optimum Temp:
68 - 104 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Whole Foods RO
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
8.5 gal Strike 145 °F 145 °F 45 min
Temperature 157 °F 157 °F 30 min
Temperature 175 °F 175 °F 15 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.39 17.5  
Mash volume with grains 5.09 20.3  
Grain absorption losses -1.1 -4.4  
Remaining sparge water volume (equipment estimates 3.57 g | 14.3 qt) 3.82 15.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 6.86 27.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.08 g | 20.3 qt) 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.51 g | 22 qt) 5 20  
Total: 8.21 32.8
Equipment Profile Used: System Default
 
Notes

Use Brutzyme to ensure beer finished out dry.

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  • Last Updated: 2024-10-10 20:01 UTC