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Pale_Ale wrote:To resurrect this, has anyone got any tasting notes and recipes on any asian style beers brewed with rice malt?

I am doing one soon and want to know how ricey to make it. Also tossing up the dry enzyme, thinking of not adding it and using some dex to keep it thin and watery. Probably opt for 34/70.

Use one 500gm jar of liquid rice malt available from Health food shops and some supermarkets. Don't use the dry enzyme, after a few goes using that I'm not going to bother again. Just use extra pale malt and some dex if you want it dryer like you mentioned, Morgan's have a nice and light one:

Extra pale malt

I used a couple of cans of that, with some steeped carapils grain. Mixture of Saaz & Hallertau hops together at 60mins then 15 and 2 mins.

The 34/70 will be better than S-23 which is too fruity for this. Next I'm going to try the Swiss Lager (S189) from Craftbrewer for my next batch, heard reports that's it a good clean, crisp finish that should suit this style well.

Swiss Lager yeast

no affiliations etc..

afromaiko, have you made one with just Rice Malt.

I have a friend with celiacs and I am looking at only Rice Malt and Hops + the Safale Yeast that will not affect her. And keeping the water level down to try and extract some flavour or maybe add some honey.

I made one with 500g Liquid Rice Malt and put a jar of Molasses in with it as the recipe called for that or honey and she wanted the Molasses.

It is way to Molassissy?? IE Too strong for my tastes, she may like it.

Cheers

Boonie

No I haven't, the Rice Malt is quite weak in flavour so you'd need to do something to add some decent flavour and sweetness too it. Molasses may help it, I wonder how the alcohol content will turn out..

afromaiko wrote:No I haven't, the Rice Malt is quite weak in flavour so you'd need to do something to add some decent flavour and sweetness too it. Molasses may help it, I wonder how the alcohol content will turn out..

Thanks mate.....think I will go some Honey with it next time.....

The versions sold in australia differ slightly from those sold in japan, as they are brewed under license (particularly asahi - nowhere near as bitter as that sold on the island)

A non filtered version of Kirin's Ichiban-shibori has been out for a while, and when I get the time (and money) I might try and kick start the yeast left in the bottle in a similar manner to the way people try and replicate chimay blue, or any belgian beer for that matter.

As for a recipe...I'll get back to you; I'm still a novice, but I'm pretty sure the place where I get supplies here could help out.

I recently made this:

Canadian Blonde
Brew Enhancer 1
300g Dried Malt
Dry Enzyme
25g Hallertau hops steeped 15 min

The missus (who is Japanese) on the first taste turned to me and said' "Is this Asahi Super Dry?"

My judgement is that it is a great summer quaffer. Light and dry.