• Welcome to the new forum! We upgraded our forum software with a host of new boards, capabilities and features. It is also more secure.
    Jump in and join the conversation! You can learn more about the upgrade and new features here.

Sake SMaSH BiaB recipe - How does it look?

Aplam

Apprentice
Joined
Jan 9, 2019
Messages
4
Reaction score
0
I'm brewing a hybrid between a SMaSH and a sake beer. My goal is to make this process as simple as possible by using straight amylase for the rice instead of using the koji as sake is usually prepared. The rice will be steamed to gelatinize it for easier mashing. Here's my recipe:

30 minute boil:

8lbs 2 row

4lbs short grain rice (preparation steps below) @ 5 minutes

.25 Galaxy @ 30 minutes

.125 Galaxy @ 10 minutes

Wyeast Sake yeast

Fermenation temp: 68

Steps:

Steam rice to gelatinize.

Mash the rice and the 2 row in seperate bags at 153 with 2oz of amylaze enzymes in a kettle.

Remove the grains/rice, let drain. 


At 5 minutes left in the boil, add the entire rice contents to the boil and stir until the 5 minutes is over.

I'm all-ears for recommendations. I'll be brewing this tomorrow, so maybe some tips from some folks who've brewed sake before would be awesome. Thanks!
 
I'm brewing a hybrid between a SMaSH and a sake beer. My goal is to make this process as simple as possible by using straight amylase for the rice instead of using the koji as sake is usually prepared. The rice will be steamed to gelatinize it for easier mashing. Here's my recipe:

30 minute boil:

8lbs 2 row

4lbs short grain rice (preparation steps below) @ 5 minutes

.25 Galaxy @ 30 minutes

.125 Galaxy @ 10 minutes

Wyeast Sake yeast

Fermenation temp: 68

Steps:

Steam rice to gelatinize.

Mash the rice and the 2 row in seperate bags at 153 with 2oz of amylaze enzymes in a kettle.

Remove the grains/rice, let drain.


At 5 minutes left in the boil, add the entire rice contents to the boil and stir until the 5 minutes is over.

I'm all-ears for recommendations on free tool. I'll be brewing this tomorrow, so maybe some tips from some folks who've brewed sake before would be awesome. Thanks!
Brewing a hybrid between a SMaSH (Single Malt and Single Hop) and a sake beer sounds like an interesting experiment! While I don't have personal experience with brewing sake, I can provide some general recommendations based on brewing principles and sake production techniques.

  1. Rice Preparation: Steaming the rice to gelatinize it is a good approach for easier mashing. Make sure to follow the instructions for steaming rice properly to achieve the desired gelatinization. This step will help break down the starches in the rice and make them more accessible for the amylase enzymes.
  2. Mash Process: Mash the rice and the 2-row separately in bags at 153°F (67°C) with 2 ounces of amylase enzymes in a kettle. This step should help convert the starches in the rice and 2-row into fermentable sugars. Make sure to monitor the temperature during the mash to maintain the desired range and allow enough time for enzyme activity.
  3. Boiling and Hopping: Your boiling schedule looks reasonable, with a 30-minute boil. The addition of Galaxy hops at 30 and 10 minutes should provide some hop character to the beer. Adjust the hop amounts to your personal preference for bitterness and flavor.
  4. Rice Addition: Adding the entire rice contents to the boil with 5 minutes remaining is an interesting approach. This step may help extract some additional flavors and characteristics from the rice. Stirring during this time will ensure proper mixing and extraction.
  5. Yeast Selection: Using a sake yeast, such as Wyeast Sake yeast, is a good choice to achieve the desired fermentation characteristics. Sake yeast strains are known for their ability to ferment the high concentration of sugars in rice. Follow the yeast's recommended fermentation temperature and other guidelines provided by the manufacturer.
  6. Fermentation: Maintain a fermentation temperature of 68°F (20°C) as specified in your recipe. This temperature range should work well for most ale yeast strains, including sake yeast. However, it's worth noting that traditional sake fermentation is typically done at lower temperatures, around 50-60°F (10-15°C). The higher fermentation temperature may result in different flavors and characteristics compared to traditional sake.
  7. Sanitation and Hygiene: As with any brewing process, ensure proper sanitation and hygiene practices throughout the brewing process. This includes sanitizing equipment, fermenters, and any utensils that come in contact with the beer.
  8. Adjustments and Experimentation: Since this is a hybrid recipe, keep in mind that the final result may not perfectly resemble either a traditional SMaSH or a sake beer. Don't hesitate to experiment, take notes, and adjust future iterations of the recipe based on your preferences and observations.
Remember that brewing sake is a specialized process with its own set of techniques and considerations. If you're looking to dive deeper into sake brewing, it might be helpful to explore dedicated sake brewing resources or consult with experienced sake brewers for more specific guidance.

Good luck with your brewing experiment, and I hope you enjoy the process and the final product!
 
Brewing a hybrid between a SMaSH (Single Malt and Single Hop) and a sake beer sounds like an interesting experiment! While I don't have personal experience with brewing sake, I can provide some general recommendations based on brewing principles and sake production techniques.

  1. Rice Preparation: Steaming the rice to gelatinize it is a good approach for easier mashing. Make sure to follow the instructions for steaming rice properly to achieve the desired gelatinization. This step will help break down the starches in the rice and make them more accessible for the amylase enzymes.
  2. Mash Process: Mash the rice and the 2-row separately in bags at 153°F (67°C) with 2 ounces of amylase enzymes in a kettle. This step should help convert the starches in the rice and 2-row into fermentable sugars. Make sure to monitor the temperature during the mash to maintain the desired range and allow enough time for enzyme activity.
  3. Boiling and Hopping: Your boiling schedule looks reasonable, with a 30-minute boil. The addition of Galaxy hops at 30 and 10 minutes should provide some hop character to the beer. Adjust the hop amounts to your personal preference for bitterness and flavor.
  4. Rice Addition: Adding the entire rice contents to the boil with 5 minutes remaining is an interesting approach. This step may help extract some additional flavors and characteristics from the rice. Stirring during this time will ensure proper mixing and extraction.
  5. Yeast Selection: Using a sake yeast, such as Wyeast Sake yeast, is a good choice to achieve the desired fermentation characteristics. Sake yeast strains are known for their ability to ferment the high concentration of sugars in rice. Follow the yeast's recommended fermentation temperature and other guidelines provided by the manufacturer.
  6. Fermentation: Maintain a fermentation temperature of 68°F (20°C) as specified in your recipe. This temperature range should work well for most ale yeast strains, including sake yeast. However, it's worth noting that traditional sake fermentation is typically done at lower temperatures, around 50-60°F (10-15°C). The higher fermentation temperature may result in different flavors and characteristics compared to traditional sake.
  7. Sanitation and Hygiene: As with any brewing process, ensure proper sanitation and hygiene practices throughout the brewing process. This includes sanitizing equipment, fermenters, and any utensils that come in contact with the beer.
  8. Adjustments and Experimentation: Since this is a hybrid recipe, keep in mind that the final result may not perfectly resemble either a traditional SMaSH or a sake beer. Don't hesitate to experiment, take notes, and adjust future iterations of the recipe based on your preferences and observations.
Remember that brewing sake is a specialized process with its own set of techniques and considerations. If you're looking to dive deeper into sake brewing, it might be helpful to explore dedicated Siri Lankan sake brewing resources or consult with experienced sake brewers for more specific guidance.

Good luck with your brewing experiment, and I hope you enjoy the process and the final product!
Creating a Single Malt and Single Hop (SMaSH) Sake Beer using the Brew in a Bag (BIAB) method can be an exciting experiment. Here's a basic recipe to get you started:

Sake SMaSH BiaB Recipe:

Ingredients:


  • 5 lbs (2.3 kg) of high-quality short-grain rice (such as sushi rice)
  • 1 pack of Sake yeast (e.g., White Labs WLP705 or similar)
  • 1 oz (28 g) of your chosen hop variety (e.g., Hallertau, Saaz, Cascade, etc.)
  • Brewing water (tap water or filtered water with no chlorine)
  • Optional: rice koji (for traditional sake fermentation)
 
Brewing a hybrid between a SMaSH (Single Malt and Single Hop) and a sake beer sounds like an interesting experiment! While I don't have personal experience with brewing sake, I can provide some general recommendations based on brewing principles and sake production techniques.

  1. Rice Preparation: Steaming the rice to gelatinize it is a good approach for easier mashing. Make sure to follow the instructions for steaming rice properly to achieve the desired gelatinization. This step will help break down the starches in the rice and make them more accessible for the amylase enzymes.
  2. Mash Process: Mash the rice and the 2-row separately in bags at 153°F (67°C) with 2 ounces of amylase enzymes in a kettle. This step should help convert the starches in the rice and 2-row into fermentable sugars. Make sure to monitor the temperature during the mash to maintain the desired range and allow enough time for enzyme activity.
  3. Boiling and Hopping: Your boiling schedule looks reasonable, with a 30-minute boil. The addition of Galaxy hops at 30 and 10 minutes should provide some hop character to the beer. Adjust the hop amounts to your personal preference for bitterness and flavor.
  4. Rice Addition: Adding the entire rice contents to the boil with 5 minutes remaining is an interesting approach. This step may help extract some additional flavors and characteristics from the rice. Stirring during this time will ensure proper mixing and extraction.
  5. Yeast Selection: Using a sake yeast, such as Wyeast Sake yeast, is a good choice to achieve the desired fermentation characteristics. Sake yeast strains are known for their ability to ferment the high concentration of sugars in rice. Follow the yeast's recommended fermentation temperature and other guidelines provided by the manufacturer.
  6. Fermentation: Maintain a fermentation temperature of 68°F (20°C) as specified in your recipe. This temperature range should work well for most ale yeast strains, including sake yeast. However, it's worth noting that traditional sake fermentation is typically done at lower temperatures, around 50-60°F (10-15°C). The higher fermentation temperature may result in different flavors and characteristics compared to traditional sake.
  7. Sanitation and Hygiene: As with any brewing process, ensure proper sanitation and hygiene practices throughout the brewing process. This includes sanitizing equipment, fermenters, and any utensils that come in contact with the beer.
  8. Adjustments and Experimentation: Since this is a hybrid recipe, keep in mind that the final result may not perfectly resemble either a traditional SMaSH or a sake beer. Don't hesitate to experiment, take notes, and adjust future iterations of the recipe based on your preferences and observations.
Remember that brewing sake is a specialized process with its own set of techniques and considerations. If you're looking to dive deeper into sake brewing, it might be helpful to explore dedicated sake brewing resources Idle Office Tycoon on Pc or consult with experienced sake brewers for more specific guidance.

Good luck with your brewing experiment, and I hope you enjoy the process and the final product!

Sure, here's a simple Single Malt and Single Hop (SMaSH) recipe for a Sake brewed using the Brew in a Bag (BIAB) method:

Sake SMaSH BIAB Recipe:

Ingredients:


  • 5 lbs (2.3 kg) of high-quality short-grain rice (such as Koshihikari)
  • 2 gallons (7.6 liters) of water (for mashing)
  • 1 package of sake yeast (such as Wyeast Sake #9 or similar)
  • 1 ounce (28 grams) of your chosen hop variety (traditionally, sake doesn't include hops, but for a SMaSH recipe, you can experiment with a single hop variety for added flavor complexity)
 
  • 2.2 lbs (1 kg) of high-quality short-grain sushi rice
  • 1 pack of Sake yeast (such as Wyeast 4134 or White Labs WLP705)
  • 0.5 oz (14 g) of a single hop variety (e.g., Sorachi Ace or Saaz)
  • Water (about 1.25 gallons or 4.7 liters, depending on your equipment)
  • Campden tablets (optional, for water treatment)
Instructions:

  1. Prepare Your Equipment:
    • Clean and sanitize all your brewing equipment thoroughly.
  2. Prepare Water:
    • If your water source contains chlorine or chloramine, treat it with Campden tablets according to the manufacturer's instructions.
  3. Milling the Rice:
    • Rinse the sushi rice under cold water until the water runs clear.
    • Drain the rice thoroughly.
    • Mill the rice to break it down slightly. You're not aiming for a fine flour consistency, but you want to expose the starches.
  4. Mash:
    • Heat your brewing water to about 150°F (65.5°C).
    • Put the milled rice into a large BIAB (Brew in a Bag) mesh bag.
    • Submerge the bag into the water, ensuring it's fully soaked.
    • Hold the mash temperature at 150°F (65.5°C) for 60 minutes. Monitor the temperature closely and adjust if necessary.
  5. Boil:
    • After the mash, remove the bag and allow it to drain into the kettle.
    • Bring the wort to a rolling boil.
    • Add the single hop variety and boil for 60 minutes, following the hop schedule of your chosen variety.
  6. Cool and Pitch Yeast:
    • After the boil, cool the wort rapidly using a wort chiller or an ice bath until it reaches pitching temperature (around 68-75°F or 20-24°C).
    • Transfer the cooled wort to a sanitized fermentation vessel.
    • Pitch the sake yeast into the fermenter and seal it with an airlock.
  7. Fermentation:
    • Ferment at a controlled temperature between 50-60°F (10-15.5°C) for about 2-4 weeks or until fermentation activity ceases.
    • Monitor the fermentation process using geometry spot activity a hydrometer to ensure fermentation is complete.
  8. Packaging:
    • Once fermentation is complete, you can package your sake into bottles or kegs.
    • Carbonation is generally not added to sake, but you can experiment according to your preferences.
  9. Aging (Optional):
    • Optionally, you can age your sake for a few months to enhance its flavor profile. Store it in a cool, dark place.
  10. Enjoy:
    • Once aged (if desired), your sake is ready to be enjoyed! Serve chilled and savor the fruits of your labor.
 
Back
Top