Kirin Clone

[JonGoku]

Hey Derrin. You mentioned that you have brewed a Kirin Clone. Can you or anyone else who perhaps has this recipe post it on the boards? I'm not sure if this is possible as I have yet to download and play with Promash or Beersmith, but is it possible to translate an AG recipe into an Extract only or Extract with some specialty steeped grains recipe?

TIA!

[backyard brewer]

You wouldn't be able to brew this as an extract beer. Maybe close with rice syrup, but it wouldn't be the same:

Code: Select all

Kirin Klone

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal):        10.00    Wort Size (Gal):   10.00
Total Grain (Lbs):       18.19
Anticipated OG:          1.045    Plato:             11.09
Anticipated SRM:           3.1
Anticipated IBU:          14.8
Brewhouse Efficiency:       72 %
Wort Boil Time:             60    Minutes


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 77.0    14.00 lbs. Pale Malt(6-row)              America        1.035      2
 19.2     3.50 lbs. Rice                          Generic        1.030      0
  3.8     0.69 lbs. Munich Malt(2-row)            America        1.035      6

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  0.75 oz.    Czech Saaz                        Pellet   3.80   5.4  60 min.
  1.00 oz.    German Hallertauer                Pellet   3.20   6.1  60 min.
  0.50 oz.    Czech Saaz                        Pellet   3.80   1.8  15 min.
  0.50 oz.    German Hallertauer                Pellet   3.20   1.5  15 min.
  0.50 oz.    Czech Saaz                        Pellet   3.80   0.0  0 min.
  0.50 oz.    German Hallertauer                Pellet   3.20   0.0  0 min.


Yeast
-----

White Labs WLP800 Pilsner Lager


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs:   18.19
Water Qts:   23.36 - Before Additional Infusions
Water Gal:    5.84 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.28 - Before Additional Infusions

Acid Rest Temp :               0  Time:   0
Protein Rest Temp :          122  Time:  30
Intermediate Rest Temp :       0  Time:   0
Saccharification Rest Temp : 150  Time:  60
Mash-out Rest Temp :         170  Time:  15
Sparge Temp :                170  Time:  30


Total Mash Volume Gal: 7.30 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

You have to fully cook the rice first. It's a very interesting beer to brew, especially for a new brewer. You can actually watch the enzymes dissolve the rice starch.

You have to be able to control fermentation temperature very close as well.

[JonGoku]

Darn, I was hoping that there would be some way to try and re-create something similar to a Japanese Larger using extracts. The AG recipe's still look pretty much greek to me so perhaps I'll have to resort to something else. I realized too late after purchasing my next kit, that perhaps it would be better to mix it up a little and go with something a bit different. Unfortunately I picked up a Scotch Ale, which will probably taste fairly similar to the Pale Ale I already bottled.

[bwarbiany]

Lager brewing is a whole new world... I've been brewing almost three years now, and am just barely ready to try it...

When you get yourself a fermentation fridge, then you can consider it.

[backyard brewer]

A Scotch Ale will be nothing at all like a pale ale. A Scotch Ale (not Scottish Ale) should be a fairly heavy dark beer with low attenuation. The focus is all on the malt with just enough hops to avoid a cloying sweetness. There should be a lot of up from malt sweetness with a nice alcohol finish. If you can get the Scotch Ale yeast to do it's thing you'll pick up a slight smokiness as well.

It's a great beer, be prepared to age it for 6 months or so if you can.

You can get rice syrup and try making a Kirin clone, but you'll really need to be able to control the fermentation temperature. It'll be very difficult to get the dryness from extract. That dryness is from a low mash temp and a very fermentable wort. The clean flavor is from concise temperature control and fermenting as cold as the yeast will let you. Lot's of O2 up front and a d-rest, then a slow drop back down to near freezing. It's also important to use a 6-row malt for the enzyme potential. 6-row malt also has a slight astringency to it that you'll preceive as dryness.