hamstringsally
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Thinking of trying to put down a beer like Asahi? does anyone have any tips or clone?
cheers
Hammo
cheers
Hammo
Brewing ales is for learners.Rowy said:Just brew an ale............."what's the problem lager boy afraid you'll taste something'![]()
I'm not sure to be honest.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 said:So what's the trick to get it drier? Sub 500gm of Pilsner for 300gm of dextrose perhaps?
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.mikec said:<snip>
Using dextrose just seems... like a bandaid.
That's cheating.Nick JD said:Throw in one of those little packs of enzyme if you want a "super dry" beer.
If you're going to kolsch yeast it's hardly a lager is itdonburke said:or a kolsch yeast at < 13 degrees will produce a great result and attenuate well
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.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=-
Kolsch yeast fermented at 13....I bet you couldn't pick it as an ale in a lineup of lagers....labels said:If you're going to kolsch yeast it's hardly a lager is it
Buy an Asahi Super Dry, let some go flat n warm and take an SG reading. Get back to me on this "cheating"...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=-
lager nazilabels said:If you're going to kolsch yeast it's hardly a lager is it
how low did it measure nick ?Nick JD said: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.
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