Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Asian Ale...Need help!
Reply
 
Thread Tools
Old 05-23-2011, 05:01 PM   #1
Germelli1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Blacksburg/Herndon, VA
Posts: 2,193
Liked 35 Times on 35 Posts
Likes Given: 19

Default Asian Ale...Need help!

Hey guys, I am taking a course this summer called Geography of East Asia. The teacher is amazing (Boyer if anyone is a VT alum) and he is willing to give me massive extra credit if I brew something tasty with cultural or historical significance to China, Japan, Korea, Vietnam or any of the Pacific Asian countries.

The teacher is a wine connoisseur (famous for teaching world regions and geography of wine here) so if anyone has a wine recipe that is fairly easy or quick I could do that as well, but the course is only 8 weeks long.

I have a few ideas but could really use some direction on a place to start. It will probably be a 3-4 gallon batch, All-Grain and I would like to avoid lagering if possible. If something calls for a lager I plan to use my beloved Pacman strain at 62*.


__________________
If I had 8 hours to chop down a tree, I would spend 6 sharpening my axe. ~Abe Lincoln
Germelli1 is offline
 
Reply With Quote
Old 05-23-2011, 05:03 PM   #2
motobrewer
I'm no atheist scientist, but...
HBT_SUPPORTER.png
Feedback Score: 1 reviews
Recipes 
 
Join Date: Oct 2009
Location: Thiensville, Wisconsin
Posts: 7,390
Liked 334 Times on 272 Posts
Likes Given: 456

Default

uh, sake?


__________________
Quote:
The man who intoxicates himself on bad whisky is sometimes moved to kill his wife and set his house on fire, but the victim of applejack is capable of blowing up a whole town with dynamite and of reciting original poetry to every surviving inhabitant.

"A Wicked Beverage," New York Times, April 10, 1894
motobrewer is offline
 
Reply With Quote
Old 05-23-2011, 05:08 PM   #3
Germelli1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Blacksburg/Herndon, VA
Posts: 2,193
Liked 35 Times on 35 Posts
Likes Given: 19

Default

Oh wow, I was under the impression that was a distilled spirit since I have never had it!
__________________
If I had 8 hours to chop down a tree, I would spend 6 sharpening my axe. ~Abe Lincoln
Germelli1 is offline
 
Reply With Quote
Old 05-23-2011, 05:13 PM   #4
ao125
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Alexandria, VA
Posts: 491
Liked 7 Times on 7 Posts
Likes Given: 22

Default

Kirin or Sapporo clone?
http://forum.northernbrewer.com/viewtopic.php?t=16613

Quote:
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
__________________

Kegged (1/3): Single-Hop NZ Rakau Oatmeal IPA
Kegged (2/3): Smoked Peruvian Pepper Cider
Kegged (3/3): (empty)
ao125 is offline
 
Reply With Quote
Old 05-23-2011, 05:19 PM   #5
Revvy
Post Hoc Ergo Propter Hoc
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Revvy's Avatar
Recipes 
 
Join Date: Dec 2007
Location: "Detroitish" Michigan
Posts: 40,810
Liked 2854 Times on 1690 Posts
Likes Given: 3507

Default

Nope, although challenging, sake is just a fermented rice wine. No distilling involved.

If you wanna get really obscure you could do something like this Korean Rice/Ginseng Wine or maybe come up with an ale utilizing some of the spices in it. It's pretty interesting and potent stuff.
__________________
Like my snazzy new avatar? Get Sons of Zymurgy swag, here, and brew with the best.

Revvy's one of the cool reverends. He has a Harley and a t-shirt that says on the back "If you can read this, the bitch was Raptured. - Madman

I gotta tell ya, just between us girls, that Revvy is HOT. Very tall, gorgeous grey hair and a terrific smile. He's very good looking in person, with a charismatic personality... he drives like a ****ing maniac! - YooperBrew
Revvy is offline
 
Reply With Quote
Old 05-24-2011, 07:28 AM   #6
beerspitnight
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: Beijing, China
Posts: 329
Liked 1 Times on 1 Posts
Likes Given: 27

Default

Why not brew up the the Neo-Chinese IPA, also know as Chinese Imperialist Double Indian Pale Ale???? All the locals are drinking it...
http://www.homebrewtalk.com/f36/brew...se-ipa-244135/
__________________
Dirty City Brewing Collective
"American Beer with Socialist Characteristics"
Primary 1 - Year of the Snake Stout
Primary 2 - Liam's Celebration Rye Ale 2013
Keg 1 -American XXXXXIPA- Keg 2 -Honey Porter Keg 3 - Sanitizer
On Deck Black IPA -
beerspitnight is offline
 
Reply With Quote
Old 05-24-2011, 11:57 PM   #7
ztanner25
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Midlothian, VIRGINIA
Posts: 26
Likes Given: 1

Default

http://www.northernbrewer.com/brewin.../sake-kit.html

Kit for brewing some sake, shouldn't be too difficult
ztanner25 is offline
 
Reply With Quote
Old 05-25-2011, 01:28 AM   #8
dirty_martini
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Los Angeles
Posts: 319
Liked 8 Times on 8 Posts

Default

You could always do a Chateau Jiahu clone. Being a VA guy Im sure you are familiar with Dogfish's beers. This beers recipe is derived from preserved pottery jars found in the Neolithic villiage of Jiahu, in Henan province,Northern China, that revealed that a mixed fermented beverage of rice, honey and fruit. You could always tweak it to things you find fall more in line with your studies, as this was Dogfishs interpretation. Anyhow, here is the clone recipe from BYO

P gallons/19 L, all-grain; OG = 1.088 FG = 1.014; ABV = 10%

Ingredients:

11 lb. 6 oz. (5.2 kg) two-row pale malt
3.0 lbs. (1.4 kg) orange blossom honey
2.0 lbs. (0.91 kg) rice syrup
1.0 lb. (0.45 kg) Alexander’s Muscat grape juice concentrate
0.5 lbs. (0.23 kg) Hawthorn berry powder
0.25 oz. (7.1 g) Simcoe hops (60 mins)
Wyeast 4134 (Sake #9) yeast

I think it might not be a bad idea to back everything down a touch to something more in the 7% range, as it will be an easier ferment and likely much more drinkable.
dirty_martini is offline
 
Reply With Quote
Old 05-25-2011, 03:53 PM   #9
Germelli1
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Blacksburg/Herndon, VA
Posts: 2,193
Liked 35 Times on 35 Posts
Likes Given: 19

Default

Wow guys, thanks so much for the input. I am going to make a list of ingredients/processes from each recommendation and decide which one I have the best chance of pulling off!

My biggest concern is time constraints and I am worried the honey may not ferment out to completion on meads/wines/Chateau clones! (Although the chateau might be added to my personal brew queue)

Regardless I will report back with what I decide to make and hopefully with good news!
__________________
If I had 8 hours to chop down a tree, I would spend 6 sharpening my axe. ~Abe Lincoln
Germelli1 is offline
 
Reply With Quote
Old 05-25-2011, 04:17 PM   #10
samc
Feedback Score: 1 reviews
Recipes 
 
Join Date: Aug 2008
Location: Portland OR
Posts: 5,423
Liked 60 Times on 56 Posts
Likes Given: 29

Default

I've often thought of doing a Pale Ale and just finishing it with freshly ground spices that you would find in a Curry. So why not take a favorite Asian dish of yours and use the spicing? I've made Curry Ice Cream by lightly cooking curry powder in a simple syrup and then swirling into the IC (actually a soy based product at the time).


samc is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pointers on brewing Asian (Chinese, Japanese) style lagers tunoffun Recipes/Ingredients 19 03-06-2013 07:46 PM
Asian 5-spice powder??? starrfish Recipes/Ingredients 6 11-12-2008 06:23 PM
Asian fermentables summersolstice Recipes/Ingredients 10 06-04-2008 07:53 PM
Asian Beers peterp Recipes/Ingredients 1 02-04-2007 05:47 PM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS