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Asamushi Japanese Dry Pilsner

177 calories 17 carbs
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

Calories: 177 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created Wednesday March 4th 2015
Amount Fermentable PPG °L Bill %
4.6 lb American - Pilsner4.6 lb Pilsner 37 1.8 65.7%
1.9 lb Flaked Rice1.9 lb Flaked Rice 40 0.5 27.1%
0.5 lb Flaked Barley0.5 lb Flaked Barley 32 2.2 7.1%
7 lb Total      
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Sorachi Ace0.5 oz Sorachi Ace Hops Pellet 12 First Wort   22.03 25%
0.5 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%
Mash Guidelines
Amount Description Type 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
Wyeast - Danish Lager 2042
Attenuation (avg):
Optimum Temp:
46 - 56 °F
Fermentation Temp:
52 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 265 B cells required
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

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

Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-03-03 23:44 UTC
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Mickey 05/29/2015 at 05:13pm
5 of 5

I brewed this a second time with this recipe exactly and it is really really good. It was my first cereal mash so I slightly undershot my OG. It still attenuated to 5.25%abv so everything went great. The first version was all malt and had much more early hops. It was great but it wasn't the easy drinking style I was going for. Now the recipe gives it lower body and much lighter early hops. As a result it goes down really easy, but still isn't boring for the sophisticated palate. The flaked wheat has been removed for faster clarity, with a big hit to lacing, however it still has good head retention and some lacing.

hazebrewer 05/22/2017 at 04:13pm

hazebrewer 05/22/2017 at 04:15pm
Good day. I was curious as to how you calculated the IBUs from the whirlpool. And how close do you find this recipe to be to a Japanese lager?


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