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-   -   [Wanted] : Beerlao Clone Recipe (http://www.homebrewtalk.com/f12/wanted-beerlao-clone-recipe-120986/)

maztec 05-26-2009 07:05 AM

[Wanted] : Beerlao Clone Recipe
 
Does anyone here have a Beerlao clone recipe?

From Wikipedia - it is a Jasmine Rice beer done with German Hops and Yeast. I am unsure if I have actually had this somewhere or not, but was curious as to the recipe and thinking it might be a fun beer to make.

Thanks! :)

z987k 05-26-2009 07:57 AM

Let's see, it's a rice lager. The most common beer available in the entire world. How about this: 70% 6row 30% jasmine rice. Very little hops, an american lager yeast (maybe that coors yeast wyeast has out, or a german pils strain) and age it in beechwood. :D

maztec 05-26-2009 08:06 AM

Quote:

Originally Posted by z987k (Post 1344864)
Let's see, it's a rice lager. The most common beer available in the entire world. How about this: 70% 6row 30% jasmine rice. Very little hops, an american lager yeast (maybe that coors yeast wyeast has out, or a german pils strain) and age it in beechwood. :D


So, you put it in this category:

Quote:

“This is very much one of the international-style pilsners that happens to be brewed in exotic locations,” he said. “Fizzy yellow beers tend to be all the same.”
;)

z987k 05-26-2009 08:07 AM

Indeed. I'd be interested as to how much using jasmine rice changes it, but I would wager it's not all that much.

maztec 05-27-2009 02:21 AM

I imagine that it might change it a little bit, but not much. On the other hand, if you put the jasmine rice into the secondary, it could add some interesting flavors.

Now, wild long rice, that could be interesting....

z987k 05-27-2009 03:26 AM

yeah wild rice is a different story. I would say definitely go for that.

Blender 05-27-2009 04:13 AM

You think adding rice to a secondary would add flavor?

z987k 05-27-2009 05:06 AM

Quote:

Originally Posted by Blender (Post 1346890)
You think adding rice to a secondary would add flavor?

well since adding rice to the mash doesn't... no.

maztec 05-27-2009 05:50 AM

I think it would depend on the type of rice. Some types of rice have a floral perfume to them. I suspect that perfume would come off in the secondary, but would burn away in the mash or boil.


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