Sapporo Recipe
Recipe information
Make Sapporo in just 3h 30m. premium lager
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Ingredients
Malts
Hops
Yeast
Water
Brewing Process
1. Mashing the Grains
In a large brew kettle, heat 5 liters of filtered water to approximately 160°F (71°C). Add the Pilsner and Caramel malts to the water, stirring gently to ensure the grains are fully immersed. Maintain the temperature for 60 minutes, allowing the enzymes to convert starches into sugars.
2. Sparging
After the mashing period, sparge the grains with hot water (around 170°F or 77°C) to rinse out the sugars. Collect the liquid (wort) in a separate kettle.
3. Boiling the Wort
Bring the wort to a boil and add the Saaz hops. Boil for 60 minutes, adding the Hallertau hops in the last 15 minutes of the boil to preserve their aroma.
4. Cooling the Wort
After boiling, cool the wort quickly using a wort chiller or an ice bath until it reaches around 65°F (18°C).
5. Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the lager yeast into the wort and seal the vessel with an airlock. Allow it to ferment at 50°F (10°C) for about 2 weeks.
6. Bottling
Once fermentation is complete, sanitize your bottles and caps. Transfer the beer into the bottles, leaving some headspace. Cap the bottles and allow them to carbonate at room temperature for another 1-2 weeks.
7. Enjoying your Sapporo
After carbonation, refrigerate the bottles. Your homemade Sapporo-style premium lager is ready to be enjoyed. Serve chilled.
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