Hi everyone,
Finally have a bit of time to do another brew. I've still got some rice malt (900g) so I'm thinking I'll make a asian style lager with that ricey flavour and clean aftertaste.
Can anyone suggest a decent recipe, that they have had success with along these lines?
Cheers
Asahi/Kirin style beer
Asahi/Kirin style beer
Coopers.
Re: Asahi/Kirin style beer
I have not used rice malt, but have done a great brew with rice slurry:
Kevweiser
Lite American Lager
Type: All Grain
Date: 14/09/2007
Batch Size: 23.00 L
Brewer:
Boil Size: 32.88 L Asst Brewer:
Boil Time: 90 min Equipment: 25L Esky
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
2.00 kg Pale Malt, Galaxy (Barrett Burston) (1.5 SRM) Grain 63.49 %
1.00 kg Rice Slurry (1.0 SRM) Grain 31.75 %
0.15 kg Cara-Pils/Dextrine (2.0 SRM) Grain 4.76 %
25.00 gm Saaz [3.00 %] (90 min) (First Wort Hop) Hops 11.1 IBU
1 Pkgs North American Lager (Wyeast Labs #2272) Yeast-Lager
Beer Profile
Est Original Gravity: 1.031 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 2.92 % Actual Alcohol by Vol: 0.65 %
Bitterness: 11.1 IBU Calories: 90 cal/l
Est Color: 2.0 SRM Color: Color
Notes
Boil rice in 3L water (two electric kettles full) for 10 min stirring constantly to avoid scorching. Make up slurry with enough water to hit strike volume and temp. Chuck in a metric hand full of Rice Hulls (100-150g). Add the malt and rest at 53C for 10 minutes, then decoct 1/3 of grist and hold at 63C for 20 min before boiling for 20 min. Return decocted grist to tun and rest for 45 min @ 63C. Decoct 1/3 of grist again, bring to boil and return to tun to rest for 20 min at 72C. Decoct liquor for mash out of 78C and rest for 10 min before lautering.
Kevweiser
Lite American Lager
Type: All Grain
Date: 14/09/2007
Batch Size: 23.00 L
Brewer:
Boil Size: 32.88 L Asst Brewer:
Boil Time: 90 min Equipment: 25L Esky
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 75.00
Taste Notes:
Ingredients
Amount Item Type % or IBU
2.00 kg Pale Malt, Galaxy (Barrett Burston) (1.5 SRM) Grain 63.49 %
1.00 kg Rice Slurry (1.0 SRM) Grain 31.75 %
0.15 kg Cara-Pils/Dextrine (2.0 SRM) Grain 4.76 %
25.00 gm Saaz [3.00 %] (90 min) (First Wort Hop) Hops 11.1 IBU
1 Pkgs North American Lager (Wyeast Labs #2272) Yeast-Lager
Beer Profile
Est Original Gravity: 1.031 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.008 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 2.92 % Actual Alcohol by Vol: 0.65 %
Bitterness: 11.1 IBU Calories: 90 cal/l
Est Color: 2.0 SRM Color: Color
Notes
Boil rice in 3L water (two electric kettles full) for 10 min stirring constantly to avoid scorching. Make up slurry with enough water to hit strike volume and temp. Chuck in a metric hand full of Rice Hulls (100-150g). Add the malt and rest at 53C for 10 minutes, then decoct 1/3 of grist and hold at 63C for 20 min before boiling for 20 min. Return decocted grist to tun and rest for 45 min @ 63C. Decoct 1/3 of grist again, bring to boil and return to tun to rest for 20 min at 72C. Decoct liquor for mash out of 78C and rest for 10 min before lautering.
