Asahi beer

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hamstringsally

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Thinking of trying to put down a beer like Asahi? does anyone have any tips or clone?

cheers

Hammo
 

carniebrew

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Apparently very difficult to do, but plenty have tried. Google Asahi clone for many, many conversations about it.

Methinks it's best to buy your Asahi while trying a few lager recipes until you find something you like just as much.
 

dmac80

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From Clone Brews,

227 g carahell
800 g rice
2600 g pale malt
450 g rice hulls
mash at 50 deg for 30 min
then 65.5 deg for 60 min

24 g of saaz (3.5 aa) at 60 min
7 g saaz at 15 min

wy3007 at 6-11 deg C

Cheers
 

Rowy

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Just brew an ale............."what's the problem lager boy afraid you'll taste something' :D
 

dmac80

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Yep,
Lagers certainly test your brewing skills.
Cheers
Dan
 

mikec

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I brewed this recently, came out great. It didn't finish as dry as I'd hoped - FG 1.008.
Lovely yellow colour, refreshing and light for a summer day.


Recipe: Asahi Super Dry
Style: Standard American Lager
TYPE: All Grain

Recipe Specifications
--------------------------
Boil Size: 34.92 l
Post Boil Volume: 26.86 l
Batch Size (fermenter): 22.00 l
Bottling Volume: 20.30 l
Estimated OG: 1.040 SG
Estimated Color: 6.2 EBC
Estimated IBU: 15.6 IBUs
Brewhouse Efficiency: 78.00 %
Est Mash Efficiency: 91.6 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
0.20 kg Rice Hulls (0.0 EBC) Adjunct 1 5.3 %
2.60 kg Pilsner (4.1 EBC) Grain 2 68.4 %
0.75 kg Rice - cooked (1.4 EBC) Grain 3 19.7 %
0.25 kg Carahell (25.0 EBC) Grain 4 6.6 %
20.00 g Saaz (US) [5.90 %] - Boil 60.0 min Hop 5 13.9 IBUs
0.04 oz Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
5.00 g Saaz (US) [5.90 %] - Boil 15.0 min Hop 7 1.7 IBUs
0.07 oz Yeast Nutrient (Boil 15.0 mins) Other 8 -
2L Wyeast 2007 - Pilsen Lager Yeast 9 -


Mash Schedule: BIAB, Light Body
Total Grain Weight: 3.80 kg
----------------------------
Name Step Temperat Step Time
Saccharification 63.0 C 90 min
Mash Out 78.0 C 10 min

Notes:
------
Diacetyl rest when SG reaches 1.016-20
(raise to 18C until fermentation has finished, wait 3 days, then crash chill)
 

carniebrew

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So what's the trick to get it drier? Sub 500gm of Pilsner for 300gm of dextrose perhaps?
 

mikec

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carniebrew said:
So what's the trick to get it drier? Sub 500gm of Pilsner for 300gm of dextrose perhaps?
I'm not sure to be honest.
Almost all my beers finish a couple of points high.
Using dextrose just seems... like a bandaid.
 

glenwal

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If you want a dryer beer, then mash at a lower temperature.
 

Nick JD

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carniebrew said:
So what's the trick to get it drier? Sub 500gm of Pilsner for 300gm of dextrose perhaps?
Throw in one of those little packs of enzyme if you want a "super dry" beer.
 

carniebrew

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mikec said:
<snip>
Using dextrose just seems... like a bandaid.
Don't be afraid to use a little dextrose beers designed to be dry or super pale. The beauty of dextrose in small amounts (i.e. less than 15%) is that it is fully fermentable yet contributes no residual flavour/gravity/colour on your brew, whereas any kind of grain will impart all of those.

I guess everyone's afraid of it after doing an ordinary K&K brew (probably with kit yeast too), but adding something like 300 grams of dextrose to a pale lager along with 3kg of malt would be perfectly acceptable.
 

labels

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Nick JD said:
Throw in one of those little packs of enzyme if you want a "super dry" beer.
That's cheating.

Mash long and low and use more rice. Use a very high diastatic malt like BB Galaxy then you can really load up the adjuncts. Add some white table sugar, that thins it right out.

-=Steve=-
 

donburke

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80% weyerman premium pilsner
20% rice

aim for 1.047

mash at 63 for 40min
step to 65 for 30min
mashout 78 (dont dawdle getting to mashout)

keep your l:g ratio low for the entire mash (i.e. under 3:1)

saaz to 20 - 25 ibu

ferment with your favourite attenuative lager yeast
or a kolsch yeast at < 13 degrees will produce a great result and attenuate well
 

wessmith

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labels said:
That's cheating.

Mash long and low and use more rice. Use a very high diastatic malt like BB Galaxy then you can really load up the adjuncts. Add some white table sugar, that thins it right out.

-=Steve=-
Galaxy barley was bred by BB to produce a malt that would attenuate to low levels. The customer was/is Asahi. The lab testing for fermentation attenuation that BB had to introduce was impressive and extensive. Definitely use Galaxy to produce your clone. I would not use more than 12 to 15% rice adjunct though and mash at 67C and look for a finishing gravity around 2.0 to 2.3 P (1008 to 1009) The rice adjunct will need to fully hydrolysed and converted to achieve the FG.

I also note the myth that Galaxy has a high level of diastase is still around - it is no higher than any other Aussie pale malt. What Galaxy does have is a high level of the enzyme beta glucanase (not to be confused with beta glucans) which can be used to reduce the beta glucans in the mash. You will need a beta glucan rest to accomplish this though.

Wes
 

carniebrew

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labels said:
If you're going to kolsch yeast it's hardly a lager is it
Kolsch yeast fermented at 13....I bet you couldn't pick it as an ale in a lineup of lagers....
 

Nick JD

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labels said:
That's cheating.

Mash long and low and use more rice. Use a very high diastatic malt like BB Galaxy then you can really load up the adjuncts. Add some white table sugar, that thins it right out.

-=Steve=-
Buy an Asahi Super Dry, let some go flat n warm and take an SG reading. Get back to me on this "cheating"... ;)

http://www.whitelabs.com/enzymes/Ultra-Ferm.pdf if anyone's interested in making Saaz flavoured soda water.
 

donburke

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labels said:
If you're going to kolsch yeast it's hardly a lager is it
lager nazi :)

its ok to be open here,

people wont call you gay just because you use an ale yeast ...
 

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