This award-winning Japanese premium beer has a delicate, yet rich, full-flavoured body with a refreshing dry aftertaste.
1kg Liquid Light Malt Extract
1kg Liquid Wheat Malt Extract
500g Liquid Rice Malt
300g Carapils malt
300g Flaked maize
30g Tettnanger Hops (4.8% AA) ‐ 60min boil
1 et Dry Enzyme
2x Saflager W34‐70, 2x MJ M84, WY2124 Bohemian Lager Yeast or MJ M54 Californian Lager (20°C)
½tsp Wyeast Yeast Nutrient
1. A day before place 10‐15L of water in closed containers in a fridge and chill.
2. Steep caramalt grain for 20‐30 mins with 1 litre of hot tap water (not boiling)
3. Strain liquid into a large saucepan.
4. Rinse grain with another 1 Litre of hot tap water into the saucepan, discard grain.
5. Add another 4 litres of water and 1 kg liquid light malt to the saucepan, bring to the boil whilst stirring.
6. Add 30g Tettnanger hops.
7. At the end of the 60 minutes, turn off the heat.
8. Add the rest of the malts, dextrose and ½tsp nutrient, stir to dissolve. Place the saucepan in a sink of cool water for 10‐15 minutes.
9. Pour the contents of the saucepan into the fermenter, top up to 23 litres with chilled and tap water to reach a starting temperature of 12‐16°C (20°C if using MJ M54 yeast). Stir vigorously to aerate.
Add yeast and ferment as close as possible to 12°C
Ferment at 20°C if using MJ M54 yeast.
Bottle or keg when gravity is consistent over two days.
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.