I've never been to Vietnam, but when seeing Anthony Bordain drinking the stuff it inspired me to make something in that vain. But with slightly better ingredients and a little more hops.
The stuff I ended up making was 1.042 OG (4.4% ABV). I think you'd probably want to go for 1.035 OG (3.5%) if you want the ABV to be more in line with what they are drinking there. You could also increase the rice and reduce the hops if you want it more traditional.
Below is the recipe I used and the beer was fantastic, but probably a little different than the real thing. Ingredient below are for a 12 gallon batcg, so you would want to scale down a bit and also use a little less malt for the lower OG.
I always do the quick lager method. This yeast also does well warmer than other lager yeasts. Pitch double the amount of yeast you would in an ale.
My schedule was as follows:
Ferment @ 55 for first 5 days (you can go higher if you don't have temp control. This is pretty forgiving for a lager yeast)
then let raise to 70 and sit for another 7-10 days until its clear (or done looking active). I kegged mine after 12 days in primary.
Keg or bottle and your done. Let crash a few days when kegged or in bottles. You can even bottle it in 2 liters. If bottling prime as normal and put in fridge after carbonated.
Bräh hơi
All Grain Recipe
Submitted By:
brahery
Batch Size: 13.50 gal
Boil Size: 17.65 gal
Style Guide: BJCP 2008
Bitterness: 16.9 IBUs
Boil Time: 90 min
Est OG: 1.042 (10.4° P)
Ingredients
Amount Name Type #
19.63 gal New York, NY Water 1
0.50 tsp Calcium Chloride (Mash 60 min) Misc 2
1 lbs 8.00 oz Rice Hulls (0.0 SRM) Adjunct 3
19 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 4
3 lbs Rice, Flaked (1.0 SRM) Grain 5
8.00 oz Acid Malt (3.0 SRM) Grain 6
4.00 oz Saaz [2.6%] - First Wort Hops 7
0.50 tsp Calcium Chloride (Boil 90 min) Misc 8
2.00 tsp Irish Moss (Boil 10 min) Misc 9
1.00 tsp Yeast Nutrient (Boil 10 min) Misc 10
4.00 oz Saaz [2.6%] - Boil 0 min Hops 11
4 pkgs Saflager Lager (DCL/Fermentis #W-34/70) Yeast 12
