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Ball, rolling, the, I'll, start

Coopers Lager
Saflager W34/70
Dry Enzyme
500g dextrose
250g light dry malt extract
250g maltodextrin
500g rice syrup
2 weeks secondary + 2 weeks cold conditioning

Turned out pretty damn close. Can work with this as a base and further refine it, its not anywhere near the top of my 'to brew' list at the moment.

is the recipe worth trying???

im new to brewing

what is Dry Enzyme

when you say 2 weeks secondary + 2 weeks cold conditioning

does that mean put them in the fridge for 2 weeks before drinking after 2 weeks since bottling?

thanks man
Asahi Super Dry pretty nice beer
any thing close make me happy

proserpine wrote:is the recipe worth trying???

I think so

what is Dry Enzyme

Its an additional sachet that you can purchase from a Homebrew Store that, when added to your brew, causes the yeast to eat even more of the malts that would normally be left behind. It causes the beer to be thinner and drier - good for imitating dry style lagers, and for making diabetic beers.

when you say 2 weeks secondary + 2 weeks cold conditioning

does that mean put them in the fridge for 2 weeks before drinking after 2 weeks since bottling?

Yes, I gave them 2 weeks in the bottle at brewing temperatures in order to carbonate, then 2 weeks stacked in my fridge at 2-4*C to cold condition. Some purists will tell you that is not cold conditioning at all, but those people have yet to discover the definition of the word 'Semantics'

One of the many Australian success stories is Galaxy Malt. It was designed literally from the ground up to make clean dry beers and a huge amount is expotered to Japan for just that purpose. Here in Australia we craftbrwers use it as almost an adjunct, its DP is huge and for some weird reason that I cannot explain the attenuation is mega !!

K

Hay Kurtz I'll ask my litle sister as she was the one who GE'ed it " Careful what you say as you have no idea who is listening!"

tyrone wrote:Careful what you say as you have no idea who is listening!"

There's a good example of that here:

http://www.homebrewandbeer.com/forum/vi ... 3&start=40

Goatsby was talking about how he found some lesbian vampire killer quite sexy (who wouldn't?) and was going to write to her in prison "offering to cure her lesbianism".

Then some bloke replied saying the killer was his aunt

Priceless!

Oliver

Bit upset that n0va guy didn't hang around and chat. Doesn't he like beer or something.

Cheers,
Greg

Wasn't that bloke a Shela?

Dogger

bringin' it weak.

If n0va was a bloke he sure was bringing it weak

Don't think it was J do you?

Dogger

naah, he'd've told us if that sort of person was in the family.

Cheers,
Greg

Just thought i'd resurrect this thread incase anyone else is deciding to use this asahi recipe. ive just taken an FG reading giving me 6.1% for it (OG 1046, FG 1002 due to dry enzyme).

if u like em fairly strong then all well and good but if your after a standard alcoholic beer then I'd suggest you drop a large chunk of the 500g dextrose from this recipe.

cheers

Not only will it be high alc, but it will be light in body so on a hot day you're just as likley to slam it down. Careful if you're driving etc.

Cheers,
Greg

I'd like to give this one a shot. Asahi Super Dry has always been one of my favorites.

Has anyone tweaked this recipe further than the original posting?

Any comments on the recipe from those that've tried it?

Cheers

Jim,

I did

Coopers Lager
BE2
500gm Rice Malt Extract
S23
Dry Enzyme

Bottled at the end of March, however this is just too damn sweet. I would probably use 500gms of LDME and 500g rice next time, and add some super alpha hops.

The dry enzyme works well however and the finish is right, however its too sweet.

Good Luck!!

Rob E wrote:Coopers Lager
BE2
500gm Rice Malt Extract
S23
Dry Enzyme

Bottled at the end of March, however this is just too damn sweet. I would probably use 500gms of LDME and 500g rice next time, and add some super alpha hops.

Rob,

Do you think that there may be as much residual sugar in 500g of malt extract as in 1kg Brew Enhancer 2, thus resulting in the same problem with an overly sweet beer?

What about using 500g BE2, 500g dextrose and 500g rice malt extract?

Just a thought.

Cheers,

Oliver

Maybe ditch using BE2 if you aren't going to use the entire kilo. I know BE1 is 600g dextrose and 400g LDME so using this as an example if you put 500g in you could end up with any ratio of dextrose/LDME which could really change the beer altogether.
maybe 200-300g LDME, 500g dextrose, 500g rice malt extract and 100g or so of maltodextrin would give more consistent brews?

I'd blame the s23 for the sweetness,34/70 is much drier in style.

Simo wrote:Maybe ditch using BE2 if you aren't going to use the entire kilo. I know BE1 is 600g dextrose and 400g LDME so using this as an example if you put 500g in you could end up with any ratio of dextrose/LDME which could really change the beer altogether.
maybe 200-300g LDME, 500g dextrose, 500g rice malt extract and 100g or so of maltodextrin would give more consistent brews?

Actually BE1 is 600g Dextrose and 400g Maltodextrin (unfermentable corn syrup)

And its Rice Extract, not Rice Malt Extract. The stuff is only 40% fermentable sugars, which is why I added the full measure of a Coopers BE2 to keep the ABV at a respectable level. Turned out quite good, and greatly impressed the friend of my cousin, who bought both cases off me for a total of $60 - not bad considering the outlay was only $20

meh, haven't used BE1 in over a year and never even used rice extract...you knew what i meant