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SBC Asahi

Method: Partial Mash
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 20.8 liters (fermentor volume)
Pre Boil Size: 11.4 liters
Pre Boil Gravity: 1.071 (recipe based estimate)
Post Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 98%
Calories: 118 calories (Per 330ml)
Carbs: 10.4 g (Per 330ml)

Created: Friday October 28th 2022

Original Gravity:

1.039

Final Gravity:

1.007

ABV (standard):

4.2%

IBU (tinseth):

23.5

SRM (morey):

3.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.12 kg	German - Pilsner1.12 kg Pilsner	38	1.6	35%
1.13 kg	German - Vienna1.13 kg Vienna	37	4	35.3%
750 g	Brown Rice Syrup - Gluten Free750 g Brown Rice Syrup - Gluten Free	44	2	23.4%
200 g	Weyermann - Carapils200 g Carapils	34.5	2.1	6.2%
3.20 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
37.50 g	Artisan - Saaz (Czech)37.5 g Saaz (Czech) Hops	Pellet	4.4	Boil	60 min	16.35	62.5%
12.50 g	47 Hops - Saaz12.5 g Saaz Hops	Pellet	4.4	Boil	10 min	1.98	20.8%
10 g	Sorachi Ace10 g Sorachi Ace Hops	Pellet	10.6	Boil	15 min	5.21	16.7%
60 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
37.50 g	Artisan - Saaz (Czech) (Pellet) 37.5 g Saaz (Czech) (Pellet) Hops	16.35	62.5%
12.50 g	47 Hops - Saaz (Pellet) 12.5 g Saaz (Pellet) Hops	1.98	20.8%
10 g	Sorachi Ace (Pellet) 10 g Sorachi Ace (Pellet) Hops	5.21	16.7%
60 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
			--	68 °C	60 min

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 71 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 2.07 bar Temp: 20 °C CO₂ Level: 2.65 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

I have taken a 4.5kg grain mash 50/50 Pilsner/Vienna then added to two fermenters so splitting the mash in two. Mash IBU 40 approx.

Added 750g rice syrup bought from the supermarket straight into the fermenter to bring the ABV up towards 4% and to give the beer a clean dry finish.

The other fermenter was identical but with the addition of cold steeped chocolate grain and crystal malt to give colour and a hint of chocolate to create an Asahi Gold style lager. Ferment at 12C for a couple of weeks then increase temp for diacetyl rest. Cold crash and Keg.

Recipe Photos