- Recipe Type
- All Grain
- Yeast
- Diamond Lager
- Yeast Starter
- 3g yeast in 2l starter, stepped up once
- Original Gravity
- 1.04
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60
- IBU
- 20
- Color
- light
- Primary Fermentation (# of Days & Temp)
- 7
- Secondary Fermentation (# of Days & Temp)
- 0
- Tasting Notes
- Great! Kirin-like!
Fellow brewers,
I have brewed a lot of mediocre beers lately so I am glad that I can report finally a full success again. This one was intended to be a type of Kirin Ichiban clone, with a little bit less abv. If you want it to be true Kirin abv, just increase the pilsner malt amount by about 15%.
When I have a sip, it reminds me of kirin and it is only one week in the bottle by the time I am writing this. The head retention is also already great, I am in love with this one here.
The Yeast is really clean at room temperature (around 20C), the beer tastes like a lager so don't be afraid to brew this, even if you have no temp controll. It can obviously be refined by controlling the temperature, but it still is a very good beer without it. I doubt anybody would notice that it is a warm fermented lager if unaware of the fermentation temperature.
I somehow miscalculated my hops a bit, so my version is more like a pilsner with more ibus but nevertheless a very good beer. Actually, now that I think about it, it tastes like Sabro. The malt shines, the hops also, job done!
Btw. I did not use any kettle finings and I intentionally did not remove ANY trub or floating stuff during the boil. EVERYTHING (except the hops) went into the fermenter. The result is the fastest clearing beer i have ever had. I have clear beer in my glass one week after bottling. Hard to beat!
If you want a clean and easy brew that is also a crowd pleaser, this is the one.
Cheers!
M
PS: Yes, the step mash is necessary. Because I am German and I have to do a Hochkurz Mash, otherwise the Beer gods might punish me for being naughty. I do not want that and you also do not want that.
Brew Method: BIAB
Boil Time: 60 min
STATS:
Original Gravity: 1.040
Final Gravity: 1.008
ABV (standard): 4.12%
IBU (tinseth): 19.5
SRM (morey): 2.84
FERMENTABLES:
Barke Pilsner Malt (94.8%)
Carafoam (3.3%)
Acidulated Malt (2%) (OPTIONAL for treating water alkalinity)
HOPS:
Cascade, Type: Pellet, AA: 7, Use: Boil for 60 min, IBU: 19.5
YEAST:
Lallemand - Diamond Lager Yeast
Starter: Yes
3g dry yeast in a 2l starter, stepped up once. Starter OG 1.03.
Form: Dry
Attenuation (custom): 77%
Flocculation: High (for a lager yeast)
Optimum Temp: Room temperature
PRIMING:
2.7 g sugar per 0.5 litres
MASH GUIDELINES:
1) Target Temp: 64 C, Time: 35 min
2) Target Temp: 72 C, Time: 35 min
3) Target Temp: 77 C, Time: 25 min
It would be fine to shorten the steps by 5 mintues I guess.
I have brewed a lot of mediocre beers lately so I am glad that I can report finally a full success again. This one was intended to be a type of Kirin Ichiban clone, with a little bit less abv. If you want it to be true Kirin abv, just increase the pilsner malt amount by about 15%.
When I have a sip, it reminds me of kirin and it is only one week in the bottle by the time I am writing this. The head retention is also already great, I am in love with this one here.
The Yeast is really clean at room temperature (around 20C), the beer tastes like a lager so don't be afraid to brew this, even if you have no temp controll. It can obviously be refined by controlling the temperature, but it still is a very good beer without it. I doubt anybody would notice that it is a warm fermented lager if unaware of the fermentation temperature.
I somehow miscalculated my hops a bit, so my version is more like a pilsner with more ibus but nevertheless a very good beer. Actually, now that I think about it, it tastes like Sabro. The malt shines, the hops also, job done!
Btw. I did not use any kettle finings and I intentionally did not remove ANY trub or floating stuff during the boil. EVERYTHING (except the hops) went into the fermenter. The result is the fastest clearing beer i have ever had. I have clear beer in my glass one week after bottling. Hard to beat!
If you want a clean and easy brew that is also a crowd pleaser, this is the one.
Cheers!
M
PS: Yes, the step mash is necessary. Because I am German and I have to do a Hochkurz Mash, otherwise the Beer gods might punish me for being naughty. I do not want that and you also do not want that.
Brew Method: BIAB
Boil Time: 60 min
STATS:
Original Gravity: 1.040
Final Gravity: 1.008
ABV (standard): 4.12%
IBU (tinseth): 19.5
SRM (morey): 2.84
FERMENTABLES:
Barke Pilsner Malt (94.8%)
Carafoam (3.3%)
Acidulated Malt (2%) (OPTIONAL for treating water alkalinity)
HOPS:
Cascade, Type: Pellet, AA: 7, Use: Boil for 60 min, IBU: 19.5
YEAST:
Lallemand - Diamond Lager Yeast
Starter: Yes
3g dry yeast in a 2l starter, stepped up once. Starter OG 1.03.
Form: Dry
Attenuation (custom): 77%
Flocculation: High (for a lager yeast)
Optimum Temp: Room temperature
PRIMING:
2.7 g sugar per 0.5 litres
MASH GUIDELINES:
1) Target Temp: 64 C, Time: 35 min
2) Target Temp: 72 C, Time: 35 min
3) Target Temp: 77 C, Time: 25 min
It would be fine to shorten the steps by 5 mintues I guess.
Last edited:
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