Asahi Super Dry Clone Recipe

This recipe is available as an Aussie Brewmakers Recipe Kit, order no. 19814

This recipe is an Aussie Brewmakers ‘take’ on Asahi Super Dry. This dry Japanese style lager has an initial malt hit that fades to a crisp finish on the back of the Saaz hop addition. If you like the Asahi commercial offering then this kit will produce a Japanese lager in the same style and will be sure to please. This recipe is another great introduction to experimenting with hops, wet malts and steeping grains for the beginner or ‘tin kit’ brewer.

Supplied Kit Ingredients:

• 1 x 1.7kg Thomas Coopers 86 Days Pilsner
• 1 x 1.5kg Morgans Master Malts Extra Pale
• 1 x 250g Pilsen Light Dried Malt Extract
• 1 x 500g Rolled / Flaked Rice (steeped)
• 1 x 150g Cracked Carapils Grain (steeped)
• 1 x 12g Saaz Finishing Hops (dry hopped)
• 1 x 3g Dry Enzyme
• 1 x 10g M54 Californian Lager Yeast (warm ferment lager yeast)

Other Ingredients:

• 200g of Dextrose if kegging with no secondary fermentation (not supplied)

Method:

1.  Clean / sterilize all equipment including fermenter, paddle, mug and jug (used for steeping)
2. Discard Thomas Coopers 86 Days Pilsner Beer Kit tin yeast and sit beer tin along with Morgans Master Malts Extra Pale tin in hot water for 10 minutes to loosen contents
3. Boil 1.5L of water in kettle and pour into a large container or pot
4. Steep 150g Cracked Carapils Grain and 500g Rolled / Flaked Rice in the 1.5L water for 20 minutes
5. Boil 2L of water in kettle
6. Add 1.5L of boiled water to fermenter
7. Add the Morgans Master Malts Extra Pale tin along with 250g Pilsen Light to fermenter and stir to thoroughly dissolve
8. Add Thomas Coopers 86 Days Pilsner tin to fermenter and stir thoroughly to dissolve
9. Pour 250ml of boiled water into each of the empty tins and stir to dissolve remaining contents in both, then add to fermenter
10. Strain 150g of steeped Carapils Grain and 500g Rolled / Flaked Rice into fermenter (do not add grain or rice to fermenter) and rinse with 1L of cold water, then discard grain and rice
11. Add cold water to fermenter to 22.5 ltrs and test temperature – make sure it is between 18-20 degrees before pitching yeast. If fermenter is too hot allow to cool before pitching yeast
12. Take initial hydrometer reading
13. Pitch 10g M54 Californian Lager Yeast and Dry Enzyme and stir gently. Ferment at 18 – 20 degrees.
14. Please note due to the addition of the Dry Enzyme fermentation will take an extra 5 – 7 days over normal
15. On day 4 of fermentation add the 12g Saaz Finishing Hop bag to the fermenter (dry hop). Leave these hops in the fermenter until bottling / kegging
16. After primary fermentation has completed (potentially from 15 to 21 days – check with hydrometer over consecutive days to ensure completed) bottle / keg as per normal. Bottle conditioning of 4 weeks is
    recommended for full flavour to develop

N.B. If kegging, add 200g of Dextrose at step 7

The unauthorised reproduction or distribution of this recipe instruction is not permitted without the express consent of Aussie Brewmakers.