seen and read so many recipes for kirin lager
but im after the best kirin they make
Ichiban (#1)
if you have any recipes or any ways to go about scrapping it together
hook me up please!
thanks again
b
Kirin Ichiban (First Press Beer)
Kirin Ichiban (First Press Beer)
You had me at dry hopping.
Rice... thats going to be your key ingredient in the beer, for kirin expecially. Now kirin is quite a sweet beer with a faint bitterness, and as far as i remember little hop aroma/flavour. So i'm going to presume your going for a kit so my suggestion would be:
Go a canadian Kit i think, maybe something more malt driven, but i cant think what... definatley something with little bitterness.
Extra Pale malt
Rice extract/syrup
Use some light crstal or carapils to add sweetness
Use w34/70 if dry yeast or if liquid something that give sa very malt driven, harldy fruity or estery, and little hop flavour
And maybe boil the kit, killing off the hop flavour and aroma, and add maybe a tiny tiny bit of some sort of spicy hop... maybe spalt or tettnanger... but i have to stress not much!
Good luck... Give a search for asahi/ tsingtao/ kirin and dont use any dry enzyme.
Go a canadian Kit i think, maybe something more malt driven, but i cant think what... definatley something with little bitterness.
Extra Pale malt
Rice extract/syrup
Use some light crstal or carapils to add sweetness
Use w34/70 if dry yeast or if liquid something that give sa very malt driven, harldy fruity or estery, and little hop flavour
And maybe boil the kit, killing off the hop flavour and aroma, and add maybe a tiny tiny bit of some sort of spicy hop... maybe spalt or tettnanger... but i have to stress not much!
Good luck... Give a search for asahi/ tsingtao/ kirin and dont use any dry enzyme.
The Clone Brews book has a recipe for Kirin Lager, it can be bought from Amazon.
http://www.amazon.com/Clone-Brews-Homeb ... 580170773/
There are extract, partial and all grain recipes.
There is also a recipe for Asahi Dry Draft Beer and Sapporo Black Stout Draft... (and also one for Tsing Tao)
After a long fermentation and lagering at cold temps I finally bottled my first Kirin yesterday (extract recipe), so it will be a few weeks before I can judge how it turns out. I used 500gms malted rice syrup as per the recipe and available from Coles.
Keep in mind that this recipe says 'Kirin Lager' which is supposedly a different beer from 'Kirin Ichiban'. But I've tasted both store bought ones back to back and couldn't tell any difference. Perhaps just more hops in Ichiban.
The 'first press' or 'first runnings' is probably more of a gimmick than anything, and unless you are going all grain not something you have any control over. If you really wanted to make it true to the 'Ichiban' spirit, you'd prob need to up your grain amount to compensate.
Also.. wait until winter or otherwise you'll need a brew fridge to keep the temps down. I made an Asahi a few months back at too warm a temp and it's like drinking medicine. But.. alcoholic medicine, so I persist
http://www.amazon.com/Clone-Brews-Homeb ... 580170773/
There are extract, partial and all grain recipes.
There is also a recipe for Asahi Dry Draft Beer and Sapporo Black Stout Draft... (and also one for Tsing Tao)
After a long fermentation and lagering at cold temps I finally bottled my first Kirin yesterday (extract recipe), so it will be a few weeks before I can judge how it turns out. I used 500gms malted rice syrup as per the recipe and available from Coles.
Keep in mind that this recipe says 'Kirin Lager' which is supposedly a different beer from 'Kirin Ichiban'. But I've tasted both store bought ones back to back and couldn't tell any difference. Perhaps just more hops in Ichiban.
The 'first press' or 'first runnings' is probably more of a gimmick than anything, and unless you are going all grain not something you have any control over. If you really wanted to make it true to the 'Ichiban' spirit, you'd prob need to up your grain amount to compensate.
Also.. wait until winter or otherwise you'll need a brew fridge to keep the temps down. I made an Asahi a few months back at too warm a temp and it's like drinking medicine. But.. alcoholic medicine, so I persist
Just a quick update - the Kirin is ready and I've drunk a few bottles of it. I haven't had any store bought Kirin Ichiban (my usual fave Asian beer) or Kirin Lager for a couple of months, but this tastes like Kirin to me.
I think I'll be making this regularly from now on, and perhaps even attempt the partial recipe sometime too, just for interest's sake. But I think the extract recipe from "Clone Brews" is darn fine as is..
I think I'll be making this regularly from now on, and perhaps even attempt the partial recipe sometime too, just for interest's sake. But I think the extract recipe from "Clone Brews" is darn fine as is..