Asahi Super Dry.

[nathan_madness]

I have just done a Asahi Clone on Saturday.

25L Batch

3030g Premium Pilsner
2080g Rice Flakes
280g Carapils
120g Acidulated Malt
13g Northern Brewer 15% @ 60min
17g Czech Saaz 6% @ 10min
10g Nutrient
22g S-189


Mash in @ 35deg rising to 42deg with a 15min rest
Rise to 56deg rest 30min
Rise 62deg rest 120min
Rise 76deg rest 10min rinse with 80deg water

SG1.058

Got a bit out of control on the SG my efficiency went froma average of 78% to 90.3% because I had added a recirculating system to my BIAB setup.

 

[Dan Pratt]

I have just done a Asahi Clone on Saturday.

25L Batch

3030g Premium Pilsner
2080g Rice Flakes
280g Carapils
120g Acidulated Malt
13g Northern Brewer 15% @ 60min
17g Czech Saaz 6% @ 10min
10g Nutrient
22g S-189


Mash in @ 35deg rising to 42deg with a 15min rest
Rise to 56deg rest 30min
Rise 62deg rest 120min
Rise 76deg rest 10min rinse with 80deg water

SG1.058

Got a bit out of control on the SG my efficiency went froma average of 78% to 90.3% because I had added a recirculating system to my BIAB setup.

Any photos of the bias recirc rig in action?

 

[nathan_madness]

Any photos of the bias recirc rig in action?

Just loaded some into the "Brew Rig" forum.Brew Rigs

Also here are the 2 Lagers from the weekend.

Japanese Lager 4.9EBC

Cerveza 5.9 EBC

 

[O-beer-wan-kenobi]

I'm looking to do a similar recipe but using flaked corn not rice, so I supposed you could say it's not a Japanese lager more of an American Pilsner.
It would be good to get some feedback on the recipe and proposed method. I have never done a stepped mash and have been playing around with beersmith.

Batch Size (fermenter): 21.00 l

Boil Time: 90 Minutes

Ingredients:

4.00 kg Pilsner (2 Row) 80.0 %
0.75 kg Corn, Flaked 15.0 %
0.25 kg Cara-Pils/Dextrine 5.0 %

18 g Perle [8%] @60 min
10 g Cascade [5.5%] @ Boil 10.0 min
10 g Cascade [5.5%] @ Flame out
IBU 20

(Wyeast Labs #2007)


Name Description Step Temperature Step Time
Protein Rest Add 8.75 l of water at 56.0 C 50.0 C 15 min
Protein Rest Add 3.25 l of water at 92.8 C 60.0 C 60 min
Saccharification Add 3.00 l of water at 99.4 C 67.0 C 15 min
Mash Out Add 8.50 l of water at 93.9 C 76.0 C 5 min

 

[nathan_madness]

I'm looking to do a similar recipe but using flaked corn not rice, so I supposed you could say it's not a Japanese lager more of an American Pilsner.
It would be good to get some feedback on the recipe and proposed method. I have never done a stepped mash and have been playing around with beersmith.

Batch Size (fermenter): 21.00 l

Boil Time: 90 Minutes

Ingredients:

4.00 kg Pilsner (2 Row) 80.0 %
0.75 kg Corn, Flaked 15.0 %
0.25 kg Cara-Pils/Dextrine 5.0 %

18 g Perle [8%] @60 min
10 g Cascade [5.5%] @ Boil 10.0 min
10 g Cascade [5.5%] @ Flame out
IBU 20

(Wyeast Labs #2007)


Name Description Step Temperature Step Time
Protein Rest Add 8.75 l of water at 56.0 C 50.0 C 15 min
Protein Rest Add 3.25 l of water at 92.8 C 60.0 C 60 min
Saccharification Add 3.00 l of water at 99.4 C 67.0 C 15 min
Mash Out Add 8.50 l of water at 93.9 C 76.0 C 5 min

The Cerveza that I have pictured above went :

I just brewed it on Sunday.

25L Batch

3450g Premium Pilsner
1160g Maize Flaked
460g Vienna Malt
110g Acidulated Malt
13.5g Northern Brewer 15% @ 60min
7.4g Czech Saaz 6% @ 30min
4g Czech Saaz 6% @ 10min
10g Nutrient
22g S-189


Mash in @ 35deg rising to 42deg with a 15min rest
Rise to 56deg rest 30min
Rise 62deg rest 120min
Rise 76deg rest 10min rinse with 80deg water

SG1.060

Got a bit out of control on the SG my efficiency went from a average of 78% to 90.3% for the Japanese lager and then a 94.2% for this cerveza. The recirculating system is obviously working a treat.

 

[Mr. No-Tip]

Hey Nath, what's the thinking behind the acidulated malt? Just a bit of tang?

 

[nathan_madness]

Acidulated malt: Lowers the pH level of the wort, resulting in intensified fermentation and lightened Pils-like beer colour for improved flavor stability and rounded flavor in Pilsner-style light beers, ales, and pale ales. If you use much more than 2% you will start to taste it.

Hey Nath, what's the thinking behind the acidulated malt? Just a bit of tang?

 

[andymickbill]

I have just done a Asahi Clone on Saturday.

25L Batch

3030g Premium Pilsner
2080g Rice Flakes
280g Carapils
120g Acidulated Malt
13g Northern Brewer 15% @ 60min
17g Czech Saaz 6% @ 10min
10g Nutrient
22g S-189


Mash in @ 35deg rising to 42deg with a 15min rest
Rise to 56deg rest 30min
Rise 62deg rest 120min
Rise 76deg rest 10min rinse with 80deg water

SG1.058

Got a bit out of control on the SG my efficiency went froma average of 78% to 90.3% because I had added a recirculating system to my BIAB setup.

How'd that Asahi clone work out for you?

 

[slcmorro]

If you can remember a year ago that is...

 

[mondestrunken]

If you can remember a year ago that is...

It does seem a bit of a shame for such a thread to have no follow ups. I'm partial to an Asahi now and then, and would never in my right mind attempt to brew one, but I'd love to hear how it turned out. Anyone???

 

[Dave70]

How did you go with this one? Im looking to do a similar recipe and possibly a stepped mash. Which way did you go in the end?

Yeah, I gave it a shot with pretty much my recipe and mashed as per the late Nick JD's recommendations.
Wouldn't be in a hurry to do it again. It was refreshing and fairly dry, but bland all the same. For me anyway.
Put simply, beers like this aren't the reason I homebrew, especially when they can generally be had on sale at Dan's for cheap.

Replacing the pale with wheat and kicking the noble hops in favour of some NS or more fruity varieties would see your time far better spent in my opinion.

Never be put off though, give it a go and see for yourself.