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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > [Wanted] : Beerlao Clone Recipe
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Old 05-26-2009, 07:05 AM   #1
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Default [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!


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Old 05-26-2009, 07:57 AM   #2
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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.


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Old 05-26-2009, 08:06 AM   #3
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Quote:
Originally Posted by z987k View Post
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.

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.”
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Old 05-26-2009, 08:07 AM   #4
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Indeed. I'd be interested as to how much using jasmine rice changes it, but I would wager it's not all that much.
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Old 05-27-2009, 02:21 AM   #5
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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....
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Old 05-27-2009, 03:26 AM   #6
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yeah wild rice is a different story. I would say definitely go for that.
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Old 05-27-2009, 04:13 AM   #7
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You think adding rice to a secondary would add flavor?
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Old 05-27-2009, 05:06 AM   #8
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Quote:
Originally Posted by Blender View Post
You think adding rice to a secondary would add flavor?
well since adding rice to the mash doesn't... no.
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Old 05-27-2009, 05:50 AM   #9
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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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