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LiD'A Sapporo Clone

120 calories 9.5 g 300 ml
Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 34 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 120 calories (Per 300ml)
Carbs: 9.5 g (Per 300ml)
Created Tuesday August 25th 2020
1.044
1.006
4.9%
20.1
3.2
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.50 kg Grouse Malt House - Buckwheat Malt0.5 kg Buckwheat Malt 30 2 9.5%
0.90 kg Brown Rice Syrup - Gluten Free0.9 kg Brown Rice Syrup - Gluten Free - (late boil kettle addition) 44 2 17.1%
3 kg Weyermann - Barke Pilsner Malt3 kg Barke Pilsner Malt 37.03 1.75 56.9%
0.88 kg Weyermann - Barke Vienna0.875 kg Barke Vienna 36 3.4 16.6%
5.28 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
17 g Simcoe17 g Simcoe Hops Leaf/Whole 12.7 Boil 60 min 20.05 100%
17 g / 0.00 €
 
Mash Guidelines
Amount Description Type Temp Time
35 L Infusion 65 °C 60 min
4 L Sparge 78 °C 10 min
Starting Mash Thickness: 1.5 L/kg
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 115 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Amsterdam (NL) Tap Water - Fall 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

This is a first attempt to clone Sapporo Premium Lager from Japan.

Basis of recipe:
1) This beer uses rice as a main ingredient. I'm using rice syrup.
2) Buckwheat is also an ingredient. (Alternatively, Sorgum)
3) To legally be a "Premium" beer in Japan, it must be brewed with at least 75% barley malt.

Using the calculator and my stardard equipment sizes, I put in 900g of rice syrup (2x 450g jars), 500g of buckwheat (1 bag), and then barley malt until it hit the 4.9% abv of a Sapporo. That comfortably came to 76% malt. (I don't know yet if the buckwheat and rice sugar are in the correct ratio. But I don't want to weight out sticky syrup. So two full jars.)

My kettle is an Arsegan Easybrew 50. Similar (identical) to many other imports (Brewmonk, Hopcat, ?). My fermenters hold 30L and this fits easily in the (actually 45L) kettle. So that determines my batch size. 30L of wort after the boil usually produces 4 cases of beer (ie. just under 28L after racking and bottling losses.)

W-34/70 yeast was chosen because of the very high attenuation (with light grains) and the fact that there's some in my fridge. Any good lager yeast will do, but the drier the better.

Sapporo invented the Sorachi Ace type of hops. They never sold a beer brewed with it. They prefer to use "American" hops according to what I've read. Estimates of the IBU of a Sapporo range from 18 to 22 IBU. So I'm using Simcoe hops (one of my favourites) and 20 IBU as the target. With such a dry beer, there should be a subtle bitter finish, but not too much. You might consider 15 IBU but I think 25 IBU would be too much.

Sapporo has no hops aroma when you drink it. Thus, no second drop for aroma hops. Only bittering.

The malt calculations started with only Pilsner malt. I added Vienna malt to bring a bit of colour and maltiness to the beer. These still keep the end result very dry. This is the least malt I have ever used in a 30L brew, so not sure what the result will be. With a total of 3.9kg I don't think it will be too malty. I normally use 7.5 to 8.5 kg for a 30L brew.

I will adjust the recipe and update the notes in the future.

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  • Public: Yup, Shared
  • Last Updated: 2020-08-29 09:17 UTC
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