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Old 05-23-2011, 05:01 PM   #1
Germelli1
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Jul 2010
Blacksburg/Herndon, VA
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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*.
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Old 05-23-2011, 05:03 PM   #2
motobrewer
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Oct 2009
Thiensville, Wisconsin
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uh, sake?
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Old 05-23-2011, 05:08 PM   #3
Germelli1
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Jul 2010
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Oh wow, I was under the impression that was a distilled spirit since I have never had it!
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Old 05-23-2011, 05:13 PM   #4
ao125
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Oct 2010
Alexandria, VA
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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
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Old 05-23-2011, 05:19 PM   #5
Revvy
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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.
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Old 05-24-2011, 07:28 AM   #6
beerspitnight
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Nov 2010
Beijing, China
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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/
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Old 05-24-2011, 11:57 PM   #7
ztanner25
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Mar 2011
Midlothian, VIRGINIA
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http://www.northernbrewer.com/brewin.../sake-kit.html

Kit for brewing some sake, shouldn't be too difficult

 
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Old 05-25-2011, 01:28 AM   #8
dirty_martini
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May 2010
Los Angeles
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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.

 
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Old 05-25-2011, 03:53 PM   #9
Germelli1
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Jul 2010
Blacksburg/Herndon, VA
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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!
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Old 05-25-2011, 04:17 PM   #10
samc
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Aug 2008
Portland OR
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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).

 
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