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Sapporo Clone

Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 6.58 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Tim Hamersly
Calories: 139 calories (Per 12oz)
Carbs: 11.1 g (Per 12oz)

Created: Wednesday September 18th 2024

Original Gravity:

1.043

Final Gravity:

1.006

ABV (standard):

4.9%

IBU (tinseth):

59.2

SRM (morey):

2.4

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	Great Western - Pure Idaho Pilsen6 lb Pure Idaho Pilsen	37.7	1.5	66.7%
3 lb	Flaked Rice3 lb Flaked Rice	40	0.5	33.3%
9 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Sorachi Ace1 oz Sorachi Ace Hops	Pellet	9.7	Boil at 212 °F	60 min	39.88	50%
0.50 oz	Sorachi Ace0.5 oz Sorachi Ace Hops	Pellet	9.7	Boil	20 min	12.08	25%
0.50 oz	Sorachi Ace0.5 oz Sorachi Ace Hops	Pellet	9.7	Boil	10 min	7.23	25%
2 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
2 oz	Sorachi Ace (Pellet)		59.19	100%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
21.8 qt	Strike	154 °F	147 °F	10 min
	Temperature	147 °F	147 °F	60 min
9.4 qt	Sparge	170 °F	170 °F	15 min
Starting Mash Thickness: 2.3 qt/lb Starting Grain Temp: 70 °F

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Amylase	Water Agt	Mash	1 hr.
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
1 each	Campden Tablets	Water Agt	Mash	1 hr.
1 g	Epsom Salt	Water Agt	Mash	1 hr.
10 g	Five Star Chemicals - 5.2 pH Stabilizer	Water Agt	Mash	1 hr.
3 g	Gypsum	Water Agt	Mash	1 hr.
3.73 ml	Lactic acid	Water Agt	Mash	1 hr.
3 g	Oxblox3D	Water Agt	Mash	1 hr.
1 g	Salt	Water Agt	Mash	1 hr.
4 g	CellarScience - FermFed	Other	Boil	10 days
1 each	Whirlfloc	Water Agt	Boil	10 min.
4 ml	CellarScience - Silafine	Fining	Secondary	0 min.

Yeast

CellarScience - German

Amount:	1 Each	Cost:
Attenuation (custom):	85%	Flocculation:	High
Optimum Temp:	54 - 62 °F	Starter:	No
Fermentation Temp:	70 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 213 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^-
41	3	10	32	68	0
Mash Chemistry and Brewing Water Calculator

Notes

Lutra kveik at 85F for clean ferment.
Or lager yeast at 70F under 5-10 psi for 1-2 weeks.

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

Last Updated and Sharing

520

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Brews

Public: Yup, Shared
Last Updated: 2025-07-31 21:58 UTC

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.

Cost for

Gallons

Cost by

Final Yield

	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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