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Asahi clone using amylase enzyme
My lady friend's Mom wants me to make her an Asahi "Super Dry" clone for her husbands college graduation party. I know Asahi is the Butwiper of Japan but I aim to please. As far as the recipe I think I can manage something very similar but drying it out...
I am considering an extended mash with protein and a low, long sacch in combination with rice and maybe even some sugar but still not sure if I can get dry enough.
I am toying with the idea of using amylase enzymes in the mash but have never done this before and am hoping some of my brewing brethern have a bit more knowledge with this.
Also if anyone can recommend a highly attenuating lager yeast I would appreciate it.
Thanks in advance
You need amylo glucidase to make a dry beer which happens to be the main active ingreedient in Beano .
So one crushed Beano tablet in the fermenter is all you need to lower the gravity .you can also mash at 148 for 2 hours to make the beer more fermentable .
Thanks, Matthendry. I am leary of the beano. I have heard people have had trouble with controlling it. I do plan on a low sacch rest and was even thinking about a 120 rest and then a slow rise to 146-148 and then a rest for around 2 hours. White labs also has this http://www.whitelabs.com/enzymes/Ultra-Ferm.pdf that has the same ingredient (amyloglucidase) as you suggest that is in beano. This may be a better option than beano but then again maybe not. Appreciate your input.
I was hoping to avoid trial and error as I don't have much time but that may not be an option. We'll see how it goes.
A second fermentation with lavlin 1118 has worked for me in the past drying out a triple, but regardless of the yeast maximizing fermentables is foremost and it sounds like you are already on track with that. A rest at 142-144 for a long time. A cereal mash would probably be a good idea too.
I'd probably go with the white labs stuff if it is the same active ingredient as beano. I'm sure beano has other ingredients, as well, and I'm not sure what they would do to the beer. Asahi isn't all that bad, and it's a lot less sweet than some of the other Asian beers. Be sure to tell us how it turns out.
I've heard of using amyloglucosidase in your mash.
I think it denatures at 140 degrees, though.
What's the final gravity of a "super dry" beer?
Clone Brews claims Asahi Dry goes from 1.040 down to 1.008.
http://www.homebrewtalk.com/f12/popular … one-12143/
This guy seems to have had good luck with the clone.
OK 1.008 isn't that crazy. There are several lager yeasts that attenuate up to 77% per the Wyeast website. To give you some perspective, I used a saison yeast (listed as attenuating up to 80%) and mashed 90 minutes at 148F. I hit 1.044 and added 1 lb of corn sugar during fermentation to hit an estimated total OG of 1.054. I was able to bring that sucker down to 1.002 for an AA of 96%. Mash low and long, add a simple sugar substitute, treat the yeast right during fermentation and I think you'll be fine.
I am with FBP. Depending on the starting gravity it should be possible to get plenty dry without the use of purified enzyme.
A careful mash schedule, plenty of O2 and the very best pitch possible will get you where you want to go.
I'd consider brewing a pilot beer to generate super healthy yeast cake first, vs. relying on a starter. But that requires a little more time.
FG that low! might as well just give thm sparkling water.
DC
I am of the opinion that the real thing finishes considerably lower than 1.008. I have made several beers that finished that low and none were near as dry as Asahi Super Dry. I had considered the use of the dry wine yeast such as the 1118 but figured I would keep that as plan b.
Thanks Giventofly I saw that clone yesterday. I have also heard about using in the mash and in the fermenter. Found the Ultra Ferm for sale here: http://www.rebelbrewer.com/shoppingcart … -Ferm.html
Deafcone, maybe I could just get a little food coloring, sparkling water and vodka and save myself a lot of trouble. 
Thanks for all of your help guys and I will keep you informed.
andrew jensen wrote:
I am of the opinion that the real thing finishes considerably lower than 1.008. I have made several beers that finished that low and none were near as dry as Asahi Super Dry.
But were those beers made with only pils malt and a heavy hand of rice adjunct?
The use of rice (or rice syrup to save you time) will have zero flavor impact. FG and dryness are probably not as closely related as residual flavor compounds and preceived dryness.
I think if you went with a 60/40 pils/rice beer it would satisfy that super dry light crowd you are shooting at.
I want to see a recipe when you finally put it together.
Well the Ultra Ferm did the job...a bit too well. I racked into a keg and lagered it at 1.003. It ended up fermenting down 1.001 and carbed the beer despite my efforts. The beer has a bit of a strange ester-like (slight banana) quality to it as well. This may be yeast derived, however. Which is a bit frustrating because I began fermentation at 46 keeping it there for a week and then bumped to 50 for another 3 weeks before doing a diacetyl rest at 60 for 3 days.
It really isn't a bad beer and my friends prefer it over typical swill but not really what I was going for.
sorry to hear it didn't work out perfectly. a lot of people think of the mass produced lagers as being swill or uncomplicated beer, which might describe the taste, but not the brewing involved. I'm trying to imagine what a banana flavored Asahi would taste like... hopefully next time it will come out better.
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