Sapwood Cellars’ Ziparillo clone

Sapwood Cellars’ Ziparillo clone

(10 bbl/12 hL, commercial-size)
OG = 1.048 FG = 1.016
IBU = 14 SRM = 5 ABV = 4.2%

This hoppy wheat beer was designed to introduce hop-averse beer drinkers to the new ways hops are being used. A low-temperature whirlpool reduces alpha acid isomerization, allowing more hop flavor without big bitterness. Dry hops added to the fermenter before knockout add additional fruitiness without a raw-green aroma. A small addition of hefeweizen yeast adds subtle banana notes underpinning the apricot and peach aromas for Amarillo®.

Ingredients
7 sacks (55 lbs./25 kg each) Rahr standard 2-row malt
2 sacks (55 lbs./25 kg each) Rahr white wheat malt
1 sack (50 lbs./22.7 kg) Briess Caramel Vienne malt (20 °L)
40 g Whirlfloc G (15 min.)
4.5 lbs. (2 kg) Amarillo® hops (0 min.)
6.5 lbs. (3 kg) Amarillo® hops (dry hop)
1 lb. (0.45 kg) calcium chloride
0.5 lb. (0.23 kg) calcium sulfate
300 mL 75% phosphoric acid
750 g SafAle S-04 yeast
55 g SafAle WB-06 yeast

Step by Step
Treat water to achieve 150 ppm chloride and 75 ppm sulfate. Combine milled grains, salts, and 9 bbls (11 hL) of hot water to achieve a mash temperature of 156 °F (69 °C). Add phosphoric acid as needed to reach a mash pH of 5.4. Sparge with 6 bbl (7 hL) of 178 °F (81 °C) water dosed with 50 mL of 75% phosphoric acid. Boil the 11 bbls of wort adding Whirlfloc as noted.

At the end of the boil add 1 bbl of cold water to cool the wort to 195 °F (91 °C) before adding the whirlpool hop addition. The lower temperature reduces isomerization. Whirlpool for 75 minutes.

Place the dry hops into the fermenter. Chill wort to 64 °F (18 °C), transfer to fermenter, and aerate. Pitch 5 sachets of WB-06 along with one-and-a-half 500 g packages of S-04. No rehydration necessary. Hold fermentation at 64 °F (18 °C) for three days, then allow to warm to 66 °F (19 °C) until fermentation is complete. Crash cool to 32 °F (0 °C) for three days to drop out the yeast and hops. Prime and bottle or keg targeting 2.6 volumes of CO₂.

Sapwood Cellars’ Ziparillo clone

(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.016
IBU = 14 SRM = 5 ABV = 4.2%

Ingredients
7 lbs. (3.2 kg) Rahr standard 2-row malt
2 lbs. (0.91 kg) Rahr white wheat malt
1 lb. (0.45 kg) Briess Caramel Vienne malt (20 °L)
1 Whirlfloc tablet (15 min.)
1.2 oz. (33 g) Amarillo® hops (0 min.)
1.7 oz. (47 g) Amarillo® hops (dry hop)
7 g calcium chloride
3.5 g calcium sulfate
5 mL (1 tsp.) 75% phosphoric acid
1 sachet (11 g) SafAle S-04 yeast
1 g SafAle WB-06 yeast
¾ cup corn sugar (if priming)

Step by Step
Treat water to achieve 150 ppm chloride and 75 ppm sulfate. Combine milled grains, salts, and 5 gallons (19 L) of hot water to achieve a mash temperature of 156 °F (69 °C). Add phosphoric acid as needed to reach a mash pH of 5.4. Sparge with 3 gallons (11 L) of 178 °F (81 °C) water dosed with 1 mL (~1/4 tsp.) of 75% phosphoric acid. Boil the wort, adding Whirlfloc as noted.

At the end of the 60-minute boil, add 2 qts. (1.9 L) of cold water to cool the wort to 195 °F (91 °C) before adding the whirlpool hop addition. The lower temperature reduces hop isomerization. This is probably unnecessary at home where the smaller volume and shorter timescale will limit the amount of bitterness contributed. Whirlpool for 75 minutes.
Place the dry hops into the fermenter. Chill wort to 64 °F (18 °C), transfer to fermenter, and aerate. Pitch yeast, using only a pinch of the WB-06. No rehydration is necessary. Hold fermentation at 64 °F (18 °C) for three days, then allow to warm to 66 °F (19 °C) until fermentation is complete. Crash cool to 32 °F (0 °C) for three days to drop out the yeast and hops. Prime and bottle or keg targeting 2.6 volumes of CO₂.

Sapwood Cellars’ Ziparillo clone

(5 gallons/19 L, extract with grains)
OG = 1.048 FG = 1.016
IBU = 14 SRM = 5 ABV = 4.2%

Ingredients
4 lbs. (1.8 kg) extra light dried malt extract
1 lbs. (0.45 kg) wheat dried malt extract
0.75 lbs. (0.34 kg) Briess Caramel Vienne malt (20 °L)
1 Whirlfloc tablet (15 min.)
1.2 oz. (33 g) Amarillo® hops (0 min.)
1.7 oz. (47 g) Amarillo® hops (dry hop)
7 g calcium chloride
3.5 g calcium sulfate
5 mL (1 tsp.) 75% phosphoric acid
1 sachet (11 g) SafAle S-04 yeast
1 g SafAle WB-06 yeast
¾ cup corn sugar (if priming)

Step by Step
Treat water to achieve 150 ppm chloride and 75 ppm sulfate. Combine milled grains in a grain bag, salts, and 5 gallons (19 L) of water. Heat water to 170 °F (77 °C) then remove grain bag. Add phosphoric acid and the dried malt extract off of heat. Stir until the malt extract is completely dissolved, then bring wort to a boil. Boil the wort, adding Whirlfloc as noted. Boil for 15 minutes.

At the end of the boil add 2 qts. (1.9 L) of cold water to cool the wort to 195 °F (91 °C) before adding the whirlpool hop addition. Follow the all-grain recipe’s step-by-step for the remaining instructions.