Sapwood Cellar's Ziparillo Clone - Beer Recipe - Brewer's Friend

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Sapwood Cellar's Ziparillo Clone

159 calories 17.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Clone Beer
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO Dec. 2018
Calories: 159 calories (Per 12oz)
Carbs: 17.2 g (Per 12oz)
Created: Sunday November 25th 2018
1.048
1.013
4.6%
12.9
4.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pale 2-Row7 lb Pale 2-Row 37 1.8 63.6%
2 lb American - White Wheat2 lb White Wheat 40 2.8 18.2%
2 lb German - Vienna2 lb Vienna 37 4 18.2%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.20 oz Amarillo 1.2 oz Amarillo Hops Pellet 8.6 Whirlpool at 195 °F 75 min 12.88 41.4%
1.70 oz Amarillo1.7 oz Amarillo Hops Pellet 8.6 Dry Hop at 64 °F 0 days 58.6%
2.90 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 tbsp Irish moss Fining Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Shoot for PH 5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Rest Infusion -- 156 °F 60 min
3 gal Fly Sparge -- 178 °F 60 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.81 19.3  
Mash volume with grains 5.69 22.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.36 g | 17.4 qt) 3.81 15.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.55 g | 30.2 qt) 7 28  
Boil off losses -1.5 -6  
Post boil Volume 6.05 24.2  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
Going into fermentor 6 24  
Total: 8.63 34.5
Equipment Profile Used: System Default
 
Notes

Pinch (1 g) of SafAle WB-06
At the end of the boil add 2 quarts of cold water to cool to 195 before adding hops. Whirlpool for 75 minutes. Place dry hops into fermenter and cool to 64. Transfer, airate and pitch both yeasts. Ferment 64 for three days then allow to warm to 66. Cold crash to 32 for three days. CO2 = 2.6
Try to use Rahr and Briess.
OG =1.048
FG = 1.016
IBU = 14
SRM = 5
ABV =4.2
Used a German Vienna Malt to increase SRM. Increased from 1 lb to 2 lb

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  • Last Updated: 2018-12-15 14:50 UTC