homebrewandbeer.com

Found these at the local HBS. As I lived in Japan for six years and love these beers I thought I might give them a go. My only concern is that Japanese beers have rice in them as well so how close they'll be is a concern.

Kirin

1 can Beermakers Bitter Ale or Goldrush Diggers Bitter

500g light malt
500 dex
1 dry enzyme

Asahi

1 can Morgans Canadian Pale Ale
500gm Dextrose,
250gm Light dry malt
250gm Maltodextrin
1 dry enzyme

Any thoughts?

hi, you can buy rice syrup from the health food section of coles for about $3.50 for a 500g jar. it's marketed as a honey substititute. might help replicate the taste you're after.

I just made an Asahi clone that turned out only marginally different in taste.

Coopers Lager
Dry Enzyme
Saflager W34/70
500g Rice Syrup
Coopers Brew Enhancer 2

Two weeks cold conditioning

Two suggestions: (a) replace the LME by rice syrup, from Coles, about $4 per 500g, and (b) as you are using dry enzyme, please read my article, which is a reply to the 'Forum' subject 'Dry Enzyme Additives' posted on 19 October 2005.

Thanks for the tips guys.

I went for this in the end

1 can Beermakers Bitter Ale
250g light malt
250g maltodextrin
500 dex
500g rice syrup
1 dry enzyme

I read the advice re: enzymes and will take care to brew for much longer.

not sure if this fits into the Kirin style, but should be nice anyway!

Cooper's Canadian Blonde
500 g LDM
500 g Rice Malt
30 g Hallertau
Saflager yeast
150 g Wheat Grain (steeped for 30 min)

30 min boil with LDM, Rice Malt and 20 g Hallertau. Added Cooper's tin, Wheat Malt liquid (+ sparge water) and remaining hop and brought to boil.

1040 SG. Brewing at 14 degrees

Comments welcome. Anybody done something similar? If so how do you rate it?

Thanks
Bally

mikey wrote:Thanks for the tips guys.

I went for this in the end

1 can Beermakers Bitter Ale
250g light malt
250g maltodextrin
500 dex
500g rice syrup
1 dry enzyme

I read the advice re: enzymes and will take care to brew for much longer.

Hi Mikey,

Dragging up an old thread here, sorry. Just curious to find out how that Kirin recipe ended up turning out?

Cheers
Afromaiko

mikey wrote:Thanks for the tips guys.

I went for this in the end

1 can Beermakers Bitter Ale
250g light malt
250g maltodextrin
500 dex
500g rice syrup
1 dry enzyme

I read the advice re: enzymes and will take care to brew for much longer.

I'm interested to hear how it goes mikey. I've only used dry enzyme once (so am by far an expert on the topic) but If I was to use it again I'm not sure if I'd use with highly fermentable adjuncts like dex or rice malt. I'd be inclined to use it on an all malt brew myself.

i think dry enzymes and dex take the body and soul out of a beer???? im not into watery thin minimized malty beers the germans had it right with thier purity laws allgrain or all malt

Yeah... I used to like Asahi until I started brewing myself, now it just seems watery to me. But hey, if that's what you like, go with the dex, rice syrup and enzyme, you should get pretty close.

Give me a nice malty porter any day.

Hi Guys

Sorry for the delay. I haven't looked at this thread for ages.

To be honest, I wasn't very impressed. It was nothing like the real thing except for the dry enzyme making it drier.

Back to the drawing board.

NTRabbit wrote:I just made an Asahi clone that turned out only marginally different in taste.

Coopers Lager
Dry Enzyme
Saflager W34/70
500g Rice Syrup
Coopers Brew Enhancer 2

Two weeks cold conditioning

Maybe this is closer. I'll give it a shot when I'm in the mood.

Apparantly the Cooper BE2 is:

500g light dry malt
250g dextrose
250g maltodextrin

I found that Brewcraft sell an Asahi kit, has anyone tried this out? It's about $40 and uses Beermakers Lager.

afromaiko wrote:Apparantly the Cooper BE2 is:

500g light dry malt
250g dextrose
250g maltodextrin

I found that Brewcraft sell an Asahi kit, has anyone tried this out? It's about $40 and uses Beermakers Lager.

I just bought one the other day....cool kit. Has the extract, two different hops bags, a jar of japaneses malt, and DME. Once i sort out my cooling method, i'll be giving to a go....

by the by, BE2 is

50% dex
25% malt
25% maltodextrin

mikey, whered you live, i was in ikebukuro, tokyo for a few years, been trying to replicate ichiban shiboli, also would love to make one of the winter special brews that help me gain my winter weight

would love to hear about your results

b

I was in Japan about 6 years - Sendai, Yamagata, and Tokyo.

As for the beer recipes I posted forget it. They were nothing like an Asahi or Kirin. Afromaiko reckons he has a recipe from some book but hasn't shared it Bad Afromaiko!! Come on spill the beans and whether the recipe is any good.

BTW - a lot of the local inner city pubs in Brisbane have been selling Asahi and Kirin recently - it's just a little out of my price range as an ardent homebrewer (18 months without a commercial beer by choice and still going strong).

still partake in the commercial every now and then to build my bottle collection

sendai was great, matsushima and the islands, ate lots of gyutan backed up by kirin mostly,

hey, ever, made anything like haposhu ex. Draft One by Sapporo
for all that dont know haposhu is a pop beer, fizzy, helped me put on my winter weight

come to think of it --it helped me every season --f---, oh well

more dancin for me i guess

b

mikey wrote:I was in Japan about 6 years - Sendai, Yamagata, and Tokyo.

As for the beer recipes I posted forget it. They were nothing like an Asahi or Kirin. Afromaiko reckons he has a recipe from some book but hasn't shared it Bad Afromaiko!! Come on spill the beans and whether the recipe is any good.

BTW - a lot of the local inner city pubs in Brisbane have been selling Asahi and Kirin recently - it's just a little out of my price range as an ardent homebrewer (18 months without a commercial beer by choice and still going strong).

The recipe was from Clone Brews, you can get the book at some HBSs (G&G in Melb) or from Amazon which is where I got mine. I thought the Kirin recipe was a reasonable clone, of course it had more flavour and body as home brew tends to have.. it was pretty tasty & I'll be making it again. I made the extract recipe, but the book also has partial and all grain recipes.

The only way you are going to be able to replicate Ichiban Shibori (first runnings) is if you go all grain. However I've done some side-by-side tests with Ichiban Shibori and regular Kirin Lager and really couldn't tell much difference except I reckon they just chuck some extra hops in the Ichiban for more flavour to make the higher price seem justified.

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.