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Rising Waters Light Lager
I had a request from a friend's Mom to brew a beer for her husband's graduation party. So naturally I had to ask what style of beer do you like? This question was met with an understandable blank look. So I figured I would try a different approach. "What is your favorite beer?" "Asahi Super Dry" was the response. Asahi Super Dry is a light, dry lager from Japan that is low on flavor character but high on quenching quaffability. The type of beer to slam a few back after toiling in the yard on a 100+ day.
As I have yet to brew this style and trying to clone a beer that I'm honestly not very familiar with sent me into a bit of a researching frenzy. I aim to please and I didnt have time for several attempts to get it "just right" so I tried to find out as much as I could about the best selling beer in Japan. Unfortunately, Asahi is very tight lipped about this beer and their process in general. I did learn that they quite obviously use a high pecentage of adjuncts (in this case rice or corn) a complex mash schedule to help aid in alpha amylase production and their own specially developed proprietary lager yeast strain. It was also suggested that they use enzymes in the mash and in fermentation to help achieve that extremely light body and dry finish. It is also reported that the beer comes in right about 5% ABV.
After consulting with many of my brewing bretheren I decided on the following recipe to hopefully achieve something close to the original or at the very least a "dry Japanese lager." This beer is still in the primary and will likely lager for around five weeks but when it is finished I will follow up with tasting notes and hopefully a side by side comparison.
Rising Waters Light Lager
Boil Volume: 13.25 gals.
Batch size: 11.25
Boil time: 90 min.
OG: 1.049
SRM: 3.2
IBU's: 18.3
14.75 lbs. American 2 row
2 lbs. Flaked maize
2 lbs. Flaked Rice
2 ozs. Saaz (whole) hops 5.1% at 60 min.
1 oz. Saaz (whole) hops 5.1% in hop back
0.5 tsp. Super Moss
1 tsp. Yeast nutrient
9 gms. Amylase enzyme (in mash)
10 ml. White Labs Ultra Ferm (in fermentor)
3 pkgs. White Labs Czech Budejovice Lager yeast (WLP802) in a 9.5 L starter (decanted)
Mashed in @ 120 for 5 minutes (1.6 qts./lb)
Raised temp over 39 minutes to 143. Rest for 30 minutes
Raised temp over 10 minutes to 146. Rest for 30 minutes.
Raised temp over 10 minutes to 149. Rest for 30 minutes.
Raised temp over 25 minutes to mash out at 167 for 5 minutes.
Ferment @ 48
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