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"Sphenodon" (Genus of the Tuatara) NZ Hopped Lager

129 calories 10.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Premium American Lager
Boil Time: 90 min
Batch Size: 70 gallons (fermentor volume)
Pre Boil Size: 46.25 gallons
Post Boil Size: 43.85 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Genus Brewing & Supply
Hop Utilization: 93%
Calories: 129 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created: Thursday June 26th 2025
1.040
1.006
4.5%
20.9
2.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
70 lb German - Pilsner70 lb Pilsner 38 1.6 70.7%
10 lb American - Vienna10 lb Vienna 35 4 10.1%
15 lb Flaked Corn15 lb Flaked Corn 40 0.5 15.2%
4 lb Rice Hulls4 lb Rice Hulls 0 0 4%
99 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Warrior4 oz Warrior Hops Pellet 17.7 Boil 60 min 16.21 15.4%
8 oz Yakima Valley Hops - NZ Motueka8 oz NZ Motueka Hops Pellet 6.1 Whirlpool at 170 °F 15 min 1.51 30.8%
8 oz Nelson Sauvin8 oz Nelson Sauvin Hops Pellet 12.9 Whirlpool at 170 °F 15 min 3.2 30.8%
3 oz Motueka3 oz Motueka Hops Pellet 6.1 Dry Hop 5 days 11.5%
3 oz Nelson Sauvin3 oz Nelson Sauvin Hops Pellet 12.5 Dry Hop 5 days 11.5%
26 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz WLN1000 Other Boil 10 min.
5 each Whirlfloc Fining Mash 15 min.
5 ml ALDC Other Primary 0 min.
75 ml Biofine Clear Fining Secondary 0 min.
6 g Aromazyme Other Other 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
14 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 927 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
*Most Recent Genus H²O- Winter 2024
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
55 8 4 50 130 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 gal Strike 164 °F 152 °F 60 min
31 gal Sparge 168 °F 168 °F 15 min
26 gal Sparge -- -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 46.25 gal (185 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 34.25 gal (137 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 38.86 gal (155.43 qt). Suggest reducing strike water volume to 4.08 gal (16.32 qt) and adding 26.86 gal (107.43 qt) sparge/top-off. 30.94 123.8  
Strike water volume at mash thickness of 1.25 qt/lb 30.94 123.8  
Mash volume with grains (equipment estimates 12.11 g | 48.4 qt) 38.86 155.4  
Grain absorption losses -12.38 -49.5  
Remaining sparge water volume 27.94 111.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 46.25 185  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 43.85 175.4  
Hops absorption losses (whirlpool, hop stand) -0.6 -2.4  
Top off amount 26.75 107  
Going into fermentor 70 280  
Total: 58.88 235.5
Equipment Profile Used: System Default
 
Notes

Water Adjustments:
Mash (Aim for 5.3pH)
Gypsum: 40g
CaCl: 17g
Epsom: 6g

Sparge (add to kettle)
Gypsum: 33g
CaCl: 14g
Epsom: 4g

Top Off (add at flame out)
Gypsum: 6g
CaCl: 3g
Epsom: 1g

Pre Boil Grav: 1.063 (at 49ish gallons)
Post Boil Grav: 1.065 (at 46ish gallons)

  1. Pitch "7 & 7" Starter and packet combo as cool as possible. Add 5ml/12 droppers of ALCD.
  2. Let it rip at 55°F
  3. Rise to 58–62°F for Diacetyl Rest at 1.020ish
  4. Dry hop and add Aromazyme at "finish temp". Close Blow off.
  5. 2–3 days on hops
  6. Start Crash to 50 (set head pressure to 16psi)
  7. Add Biofine. wait 24hours
  8. Crash to 42 and carb
  9. Keg
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  • Last Updated: 2025-07-27 19:04 UTC