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Sapporo Sniper

9379 calories 893.6 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: 66.4 liters
Pre Boil Gravity: 1.019 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 90% (brew house)
Source: Greg Gibson
Hop Utilization: 93%
Calories: 9379 calories (Per 19.5L)
Carbs: 893.6 g (Per 19.5L)
Created: Wednesday October 11th 2023
1.052
1.011
5.4%
17.1
2.4
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.20 kg Gladfield - Lager Light3.2 kg Lager Light 35 1.6 68.1%
1.20 kg Flaked Rice1.2 kg Flaked Rice 40 0.5 25.5%
0.30 kg Corn Syrup0.3 kg Corn Syrup 37 0.5 6.4%
4.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Motueka25 g Motueka Hops Pellet 5.5 Boil at 100 °C 60 min 17.07 69.4%
11 g Motueka11 g Motueka Hops Pellet 5.5 Whirlpool at 77 °C 15 min 30.6%
36 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 g Epsom Salt Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - Swiss Lager Yeast S-189
Amount:
1 Each
Cost:
Attenuation (avg):
84%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 113 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: 74.4 L. Suggest reducing initial strike volume to 42.5 L and adding 29 L sparge/top-off. 71.5
Strike water volume (equipment estimates 36 L) 71.5
Mash volume with grains (equipment estimates 38.9 L) 74.4
Grain absorption losses -4.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 30.9 L) 66.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 25.1
Hops absorption losses (whirlpool, hop stand) -0.1
Volume into fermentor 25
Total: 71.5  
Equipment Profile Used: System Default
 
Notes

pH 5.56.
Reduce the hops to 15 ibu. Longer time in 62c area Done 10/5/25
Add Magnesium sulphate to enhance the dry flavour Done 10/5/25

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  • Last Updated: 2025-05-10 06:00 UTC