Japanese lagers (Kirin Lager / Ebisu)

[surista]

Japan's microbrews are generally pretty poor...but mainly because the mass-brew commercial lager are all quite good. I'm a big fan of Kirin Lager and Ebisu (Asahi's Super Dry is a bit too light for me).

Anyone have any possible recipes that would get me close?

TIA

-S

[6470zzy]

Here is what I found for you.

1/2 lb carapils
4 lbs pale or extra light malt extract
2 lbs rice syrup solids

1 oz Czech Saaz (60 min)
1/4 oz saaz (15 min)
1/4 oz hersbrucker (15 min)

1/4 oz saaz (1 min)
1/4 oz hersbrucker (1 min)

Wyeast 2007 Pilsen Lager yeast

Recipe is for a 5 gallon batch, I have not brewed it myself, however I hope its of some help.

Cheers

[leigh1919]

The above looks what I'd be thinking - some rice in there and german hops - I'm thinking that it wouldnt be too dissimilar from 'American Standard' - just a little drier (hence the rice)?

[Barley Water]

Yup, what our eastern buddies are doing is making American Standard lagers with maybe just a little more noble hop character. I don't know if they are adding adjuncts or not but my understanding is that they are adding enzymes to get the supper dry effect. For a short time several years ago, that stuff was all the rage over here however like most trends (another example would be Zima which I just read the other day has finally met it's maker) that has gone the way of the Dodo bird. A couple of weeks ago at a brew day function, I got a chance to try some beers from Iceland. The beer was good but also very dry, maybe the Japanese and Icelanders have common tastes. Anyhow, it would be very challenging to mimic those brews, there is nothing to hide behind if there are any errors in technique.

[Eadweard]

I believe in Japan barley is taxed but other cereals aren't to encourage the brewers to use home grown grains.

[surista]

Txs for the tips guys, I'll give that recipe a try at least.

AFAIK, in Japan it is illegal to make homebrew wine or beer with an alcoho content of 1% or more