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Asamushi Japanese Dry Pilsner 5g

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: 5.5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Mickey
Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Wednesday December 16th 2015
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1.054
1.012
5.5%
35.5
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 63.6%
3 lb Flaked Rice3 lb Flaked Rice 40 0.5 27.3%
1 lb Flaked Barley1 lb Flaked Barley 32 2.2 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Warrior0.5 oz Warrior Hops Pellet 13.1 First Wort 0 min 26.79 20%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Aroma 10 min 5.67 40%
1 oz Willamette1 oz Willamette Hops Pellet 4.5 Hop Stand 5 min 3.06 40%
2.50 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) 416 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
I don't adjust my water yet but it would be best to have soft water.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F 90 min
Sparge -- 180 °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 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 5.34 g | 21.4 qt) 3.5 14  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.84 g | 31.4 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.54 22.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.5 22  
Total: 7.63 30.5
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: 2025-06-06 14:26 UTC