Asamushi Japanese Dry Pilsner - Beer Recipe - Brewer's Friend

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Asamushi Japanese Dry Pilsner

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Classic American Pilsner
Boil Time: 90 min
Batch Size: 3.5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Mickey
Rating:
5.00 (1 Review)

Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Wednesday March 4th 2015
1.054
1.012
5.5%
22.3
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.60 lb American - Pilsner4.6 lb Pilsner 37 1.8 65.7%
1.90 lb Flaked Rice1.9 lb Flaked Rice 40 0.5 27.1%
0.50 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 7.1%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 12 First Wort 0 min 22.03 25%
0.50 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 12 Whirlpool at 180 °F 0 min 0.13 25%
1 oz Ultra1 oz Ultra Hops Pellet 4.5 Whirlpool at 180 °F 0 min 0.1 50%
2 oz / $ 0.00
 
Yeast
Wyeast - Danish Lager 2042
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
46 - 56 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 265 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.8 qt Infusion -- 150 °F 90 min
11.2 qt Sparge -- 170 °F 5 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.63 10.5  
Mash volume with grains 3.19 12.7  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 4.33 g | 17.3 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.83 g | 23.3 qt) 5 20  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 3.56 14.2  
Hops absorption losses (whirlpool, hop stand) -0.06 -0.2  
Going into fermentor 3.5 14  
Total: 6.13 24.5
Equipment Profile Used: System Default
 
Notes

This recipe is meant to me reminiscent of Sapporo, Asahi, and Kirin. However less bland. A clean yeast that really lets the hops shine would be great. This recipe would also be great fermented with WY3711 saison at 70-80F.

I should add that instead of flaked rice I cereal mash medium grain California grown rice.

Feel free to use my label http://i.imgur.com/EzYbq9p.jpg

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  • Last Updated: 2016-03-03 23:44 UTC