Author Topic: Sake SMaSH BiaB recipe - How does it look?  (Read 429 times)

Offline Aplam

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Sake SMaSH BiaB recipe - How does it look?
« on: January 12, 2019, 11:59:23 AM »
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!
« Last Edit: January 15, 2019, 06:24:47 PM by jomebrew »

Offline violetevergarden7511

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Re: Sake SMaSH BiaB recipe - How does it look?
« Reply #1 on: May 11, 2019, 01:13:13 PM »
omg this recipe looks so interesting i have to try this!
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