Sapporo Clone Beer Recipe | All Grain International Pale Lager by Tim Hamersly | Brewer's Friend
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Sapporo Clone

159 calories 12.8 g 12 oz
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.65 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tim Hamersly
Calories: 159 calories (Per 12oz)
Carbs: 12.8 g (Per 12oz)
Created: Wednesday September 18th 2024
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1.049
1.007
5.5%
24.7
2.4
5.2
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Great Western - Pure Idaho Pilsen5 lb Pure Idaho Pilsen 37.7 1.5 52.6%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 10.5%
3 lb Flaked Rice3 lb Flaked Rice 40 0.5 31.6%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 5.3%
9.50 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 at 212 °F 10 min 15.9 25%
1 oz Sorachi Ace1 oz Sorachi Ace Hops Pellet 11.1 Boil at 212 °F 5 min 8.74 25%
2 oz Sorachi Ace2 oz Sorachi Ace Hops Pellet 11.1 Boil at 150 °F 0 min 50%
4 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.7 qt Strike 143 °F 135 °F 15 min
Temperature 144 °F 144 °F 30 min
Temperature 152 °F 152 °F 30 min
15.3 qt Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 70 °F
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 each Campden Tablets Water Agt Mash 1 hr.
0.75 g Epsom Salt Water Agt Mash 1 hr.
10 g Five Star Chemicals - 5.2 pH Stabilizer Water Agt Mash 1 hr.
0.75 g Gypsum Water Agt Mash 1 hr.
6.35 ml Lactic acid Water Agt Mash 1 hr.
0.75 g Salt Water Agt Mash 1 hr.
4 g Ascorbic Acid Water Agt Mash 0 min.
0.50 ml CellarScience - Brutzyme Water Agt Mash 0 min.
2 ml CellarScience - Silafine Fining Secondary 0 min.
 
Yeast
Omega Yeast Labs - Dried Lutra Kveik - OYL-071DRY
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
Medium
Optimum Temp:
68 - 95 °F
Starter:
No
Fermentation Temp:
85 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 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-
14 0 12 20 28 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Brutzyme to dry out beer below 1.007.

Lutra kveik at 85F for clean ferment.

Transfer to secondary with finings and cold crash and lager around 33 - 36 F for at least 1 week.

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2025-05-08 19:32 UTC
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Sapporo Clone
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Recipe Cost $ (USD)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
Cost $ Cost %
Fermentables $
Steeping Grains
(Extract Only)		 $
Hops $
Yeast $
Other $
Cost Per Barrel $ 0.00
Cost Per Pint $ 0.00
Total Cost $ 0.00
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