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Old 10-20-2009, 08:09 AM   #11
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FYI, The page has moved to here (and has been updated with tasting notes):

http://beerinjapan.com/bij/780/kiuchi-brewery-ibaraki/


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Old 10-20-2009, 08:11 AM   #12
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Quote:
Originally Posted by homebrewjapan View Post
FYI, The page has moved to here (and has been updated with tasting notes):

http://beerinjapan.com/bij/780/kiuchi-brewery-ibaraki/
Thanks for posting the new link. I found the new site but couldn't find that specific page for some reason. The pics are awesome! I will definitely be checking out the rest of your blog.

Edit: It would be great if a mod could merge this thread with this thread as the recipes forum is a more appropriate place for this discussion.

I'm hoping a more advanced brewer will tackle this recipe and fine-tune it for a 5 gal batch for the rest of us noobs.



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Old 05-23-2010, 10:18 PM   #13
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Now that Hitachino is everywhere....you must have all had a taste by now.
Has anyone figured out what yeast to use in the Hitachino nest white?
Where do all those sour notes come from?
Would it be possible to culture the yeast....I've never done that so it might be a silly question.
Thanks
Sebastian
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Old 04-04-2011, 01:50 PM   #14
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You mentioned that you brewed this at home. What yeast did you use? I'm looking to create the White Ale myself!

Much appreciated!
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Old 06-13-2011, 12:53 AM   #15
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I'm planning to brew a White Ale soon. After doing a tasting with decent range of wheat beers (Belgian-, German-, and US-styles), my friend and I decided that that Hitachino Nest White Ale would best represent what we're going for. I appreciate the notes from everyone so far.

Are there any updates about a yeast? One post mentioned that the yeast had a clean flavor, so I'm wondering if it's better to use something like Safale US-05 rather than a traditional Witbier yeast like WLP400. If I don't hear anything, I'll probably stick with tradition...

Also, I plan to do this with extract plus grain. Does anyone have any recommendations for converting the 4700 g of 2-row and 2200 g of wheat into an extract version?

Thanks!
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Old 06-13-2011, 02:04 AM   #16
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I really liked Hitachino Nest White Ale... nice to know the Japanese can do better than Sapporo and Asahi! The brewery has the unusual practice of putting orange juice right in the beer, so if you're doing a clone, you'll probably want to do this too!

As for the yeast, I couldn't say what is closest, but I wouldn't say it's a neutral yeast. My best guess (on memory, so take that with a grain of salt) would be WLP410 (Belgian Wit II) rather than WLP400. And as luck would have it, WLP410 is a Platinum Collection strain for May/June... so get it now before it disappears for another year!

I'm brewing a wit with a friend very soon using this yeast again, so I'll be able to make a direct comparison. I'll report back with notes in about 2 months
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Old 06-13-2011, 02:52 AM   #17
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Does anyone have any recommendations for converting the 4700 g of 2-row and 2200 g of wheat into an extract version?

63% wheat extract sinse it is usually 50%wheat
rest light extract

Not sure about the amounts needed tho
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Old 06-13-2011, 04:19 AM   #18
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Quote:
Originally Posted by janivar123
Does anyone have any recommendations for converting the 4700 g of 2-row and 2200 g of wheat into an extract version?

63% wheat extract sinse it is usually 50%wheat
rest light extract

Not sure about the amounts needed tho
It really depends on the efficiency of the system that recipe was meant for, and the extracts used. For Briess DME (or any other brand of DME which makes a wheat extract that is only 50% wheat), it would be about 1250g light DME, and 2200g wheat DME.
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Old 11-10-2011, 02:28 PM   #19
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Sorry for the bump, but is that dried bitter or sweet orange peel? I am really excited to try this recipe. I LOVE Hitachino beers, but they are $90 a case in Pa.
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Old 11-10-2011, 04:06 PM   #20
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Just to back peddle a bit,one of you said the coriander was better ground. Would this also be true for grains of paradise?


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