Hey guys, I decided to give making sake a try and document it to reference for future batches, learn along the way, and maybe help others get a start. I really enjoy the taste of the drink and hope to make this a routine in the wintertime like they do in Japan. It’s all about temperature...
Just read this article on making a quick sour within 1 hour by using 20 to 25% white koji in the mash and was wondering if there are any people here that have tried this method out and could share their experience with it.
I want to make a sake-beer hybrid, in an Imperial IPA style.
It's called Chiba Byakko Daiginjo, a 7.5gal boil for a 5gal brew. It's cyberpunk themed.
American 2-Row Malt (4 lbs.) 1.8L
Munich Malt (2 lbs.) 6L
Koji Rice (4 lbs.) ?L
Cinchona bark (Quinine) (X lbs.)
Guarana berries (...