Hey saltymirv,Just to check before I try your recipe....you listed 1/2 # of acidulated malt. Seems like a lot? Especially with a target mash ph of 5.3-5.4.
Looks great!Kegged mine up last week. Soooo light and easy drinking. Maybe a touch too light. I think I would back it down from 30% rice to 20% just to get a little more pilsner malt character. The light cashmere dry hop worked nicely giving a soft citrus and floral aroma with just the slightest hint on honeydew. View attachment 717046
Carbonation looks good as well.Kegged mine up last week. Soooo light and easy drinking. Maybe a touch too light. I think I would back it down from 30% rice to 20% just to get a little more pilsner malt character. The light cashmere dry hop worked nicely giving a soft citrus and floral aroma with just the slightest hint on honeydew. View attachment 717046
That guy is a homebrewing BEAST! lolI was browsing for an authentic dunkel beer recipe and i ended up reading ... someone is making a
" homebrew challange "
Brew 99 different beers in 99 weeks!!!!! That is dedication lol
https://www.youtube.com/c/TheHomebrewChallenge/videos
Carbonation looks good as well.
How much did you carbobated? Co2 volume ... 3.0?
Didn't had time to do it last weekend.... hopefully will have time this week.
I have the intention as well to lower a bit the rice to 25%
It'll still be beer! That's all that matters.Today i brew this rice beer.
Well i ended up putting
3.18 kg pilsner (70%)
1.30 kg of jasmin rice (28.4%)
0.1 kg acidulated (2.2%)
1/2 table spoon calcium chloride
Cascade 7gr. At 60 min.
Perle 7gr. At 20 min.
Citra 7gr. At 20 min.
Citra 7gr. At 10 min
My ph was 5.3
Got a OG 1.057
Next time i will gave to lower my grain because OG was supposed to be 1.048 !!
But it went very well.
Cant wait to try it
This is a bit late to the party, but I've tried 34/70 at 67 (ambient house temp) and it worked great. Currently trying it at the same temp with a rice lager recipe and I'm getting way more sulfur/egg smells than normal. We'll see how it cleans up.Brulosohpy did an experiment with 34/70 at ale temperature. Apparently it was indistinguishable from one fermented at lager temps... I haven't done it but it might be worth a try. Otherwise a kolsch yeast like 029 is a great choice for this beer.
The rice flavor might come througha little. I don't really detect it. It's mostly to lighten the body and a bit of fun/interesting way to brew
Good luck and post back with your results!
This is a bit late to the party, but I've tried 34/70 at 67 (ambient house temp) and it worked great. Currently trying it at the same temp with a rice lager recipe and I'm getting way more sulfur/egg smells than normal. We'll see how it cleans up.
If you ferment in a corny keg you can also ferment lager yeast warm (room temp) under pressure and get similar results to fermenting cold not under pressure.
You leave it there. I brew 3-4 gal batches most of the time anyway, though.
Also, they make 10gal corny kegs.
Today i brew this rice beer.
Well i ended up putting
3.18 kg pilsner (70%)
1.30 kg of jasmin rice (28.4%)
0.1 kg acidulated (2.2%)
1/2 table spoon calcium chloride
Cascade 7gr. At 60 min.
Perle 7gr. At 20 min.
Citra 7gr. At 20 min.
Citra 7gr. At 10 min
My ph was 5.3
Got a OG 1.057
Next time i will gave to lower my grain because OG was supposed to be 1.048 !!
But it went very well.
Cant wait to try it
How do you leave it there; do you have to trim a little off the dip tube? Also maybe the first mug you draw is a nasty mess of yeast and then they are clear after that? I assume you mean you serve it from the fermenter.
Are you serving and fermenting in the same keg, if so how long have you had beer sitting on the yeast without issues?As @kmarkstevens said, I use a floating dip tube (CBDS, specifically). People do clip their dip tubes, though.
Thanks for the info.In some cases, yes. For heavily dry-hopped beers I sometimes transfer to a serving keg, but for lagers I mostly serve in the fermenting keg. I recently left a mild and a Helles on the yeast for several months without any issues.
From what I understand the fears of yeast autolysis are overblown and unlikely to occur with the fermenter geometry and volumes homebrewers use.
I just use a gas QD blowoff until ferm is done and then seal it up for the crash.I have not actually tried fermenting and serving from the keg but perhaps I should.
In my experience, the case for leaving wort on the yeast cake and getting off flavors is seriously overblown.
@deadwolfbones Do you have an airlock on your keg, or periodically vent the release valve or some other trick?
Wanted to resurrect this thread. Anyone make this or a different awesome Japanese rice lager lately?
I made one a little while ago sort of based on the original recipe in this thread. Got scared off from using sorachi ace tho (too many people told me to was way too dill forward) and used Saaz in its place. What I made was good, but tasted more like American lager than anything else. Going to try again with sorachi ace I think but not 100% on the rest of the recipe yetHaven't tried this specific recipe, but a Japanese rice lager is definitely on my 'To Brew' list at some point.
Would you like to share? LolI have an old copy of the recipe book 'Clone Brews' and one of the recipes is for Asahi Draft Dry. I'm very tempted.
If you're looking to stay "authentic", keep in mind that Japanese macro adjunct lagers contain not only rice but corn as well, and also some kind of mystery starch (it just says "starch" on the label).
Would you like to share? Lol
I got digging in the search bar, there's actually a recipe for it right here on HBT that's a lot less confusing than the one in 'Clone Brews'
https://www.homebrewtalk.com/threads/by-popular-demand-the-asahi-dry-clone.12143/
Honestly I’m not as concerned with authenticity as I am with flavor. I imagine the “starch” contribution is just whatever cheap neutral source of starch they can use to create sugar and ultimately dry out the beer. I should be able to use just rice in the right relative amount to achieve the same thing.If you're looking to stay "authentic", keep in mind that Japanese macro adjunct lagers contain not only rice but corn as well, and also some kind of mystery starch (it just says "starch" on the label).
I prefer flaked rice rather than cereal mashing plain rice for rice lagers ( love them ). I have found that Indian/sub continent grocers sell flaked rice that is half the price of home brew shop flaked rice and works the same.I used corn starch once, got gravity points like I used corn sugar but it did not dry it out like a pound a corn sugar would have.
Most adjuncts cost more than barley malt for the homebrewers but corn starch is almost the same price. Easy to work with too, just mixed with the malt and mashed as normal.
I've been in Japan for 20+ years. I'd say go with the Saaz, definitely not the Sorachi Ace.
As far as flavor is concerned, I honestly don't get much flavor out of Japanese adjunct lagers. I'm always a bit perplexed when people want to clone them. I guess it's just a challenge that people want to attempt?
Japanese adjunct lagers are clean and dry. It's not so much about the rice. It's about the process.
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