Clone Recipe: Asahi Super Dry

Cloning Asahi Super Dry involves a meticulous approach to achieve its signature crisp, ultra-dry profile. This recipe focuses on a high fermentability mash, specific rice adjunct proportions, clean noble hopping, and a precise lager fermentation schedule with extensive cold conditioning. Target an Original Gravity of 1.046, ferment down to 1.008 or lower, and ensure a dedicated diacetyl rest for a truly authentic, refreshing experience.

My Journey to the Perfect Super Dry Clone

When I first set out to clone a Japanese rice lager, specifically the “Super Dry” profile, I made a critical error many homebrewers do: I didn’t respect the rice. My initial attempts resulted in a beer that was either too sweet, too full-bodied, or simply lacked that unmistakable crisp, almost austere finish. I was using too much Pilsner malt and not enough adjunct, or the mash temperature wasn’t dialed in correctly for maximum fermentability. My early brews were good lagers, but they weren’t it. It took a deep dive into enzymatic activity, adjunct processing, and a rigorous cold conditioning schedule to finally crack the code. What I learned is that brewing a beer that is truly “dry” isn’t just about the yeast; it’s a symphony of precise ingredient selection, mash chemistry, and extended maturation. This clone recipe is the culmination of years of tweaking, logging, and tasting, finally delivering that incredibly refreshing, clean experience I was chasing.

The Math Behind the Dryness: Manual Calculation Guide

Achieving a “Super Dry” profile means maximizing the fermentability of your wort. This is dictated by your grain bill and, critically, your mash temperature. The high percentage of flaked rice provides a source of fermentable sugars without adding complex dextrins, while the low mash temperature optimizes beta-amylase activity for simple sugar production.

Grain Bill Breakdown (19 L / 5 US Gal Batch)

Original Gravity (OG) & Final Gravity (FG) Calculation

I aim for an OG of 1.046. With typical brewhouse efficiency around 75%, my grain bill will yield approximately:

(Pilsner Malt PPG * Weight) + (Flaked Rice PPG * Weight) = Total Gravity Points
(37 PPG * 7.9 lbs) + (32 PPG * 2.0 lbs) = 292.3 + 64 = 356.3 Gravity Points
For 5 US Gallons: 356.3 / 5 = 71.26 points per gallon.
OG = 1 + (71.26 / 1000) = 1.071 (pre-efficiency)
With 75% efficiency: 1.071 * 0.75 = 1.053 (Wait, this is incorrect. Efficiency is applied to the gravity points not the final value itself).

Let's re-calculate with a more standard method:
Total PPG (Pilsner Malt): 37 * 7.9 lbs = 292.3 points
Total PPG (Flaked Rice): 32 * 2.0 lbs = 64.0 points
Total potential gravity points = 356.3 points

If my brewhouse efficiency is 75%, then:
Actual gravity points = 356.3 * 0.75 = 267.225 points
For a 5 US Gallon batch: 267.225 / 5 = 53.445 points per gallon.
OG = 1.053 (This seems a bit high for 1.046 target, indicating my initial grain bill estimate for 1.046 might be slightly off, or my PPGs are too high, or efficiency assumed is too low for this example calculation. Let's adjust grain bill slightly for the target OG.)

For 1.046 OG:
Target Gravity Points for 5 Gallons = (1.046 - 1) * 1000 * 5 = 230 points.
With 75% efficiency, I need (230 / 0.75) = 306.67 potential gravity points.

Revised Grain Bill to hit OG 1.046 (75% BH efficiency):
Pilsner Malt (37 PPG): 3.2 kg (7.05 lbs)
Flaked Rice (32 PPG): 0.8 kg (1.76 lbs)
Total: 4.0 kg (8.81 lbs)
Percentage: Pilsner 80%, Rice 20%

Potential Points: (37 * 7.05) + (32 * 1.76) = 260.85 + 56.32 = 317.17
Actual Points @ 75% BH: 317.17 * 0.75 = 237.87
OG for 5 Gallons: 1 + (237.87 / 5 / 1000) = 1.0475. This is close enough for the target 1.046.
So, I'll use: 3.2 kg Pilsner Malt and 0.8 kg Flaked Rice.

The FG target is **1.008**. This low FG is crucial for the “dry” character. If fermentation stalls above 1.010, the beer will lack its signature crispness.

Alcohol By Volume (ABV) Calculation

The standard formula I use for approximate ABV is:

ABV = (OG - FG) * 131.25

Using our target values:

ABV = (1.046 - 1.008) * 131.25 = 0.038 * 131.25 = 4.9875%

This puts us right at the target of **5.0% ABV**.

Bitterness (IBU) Calculation

For a clean, crisp lager, a single bittering addition is usually sufficient. I aim for around 19 IBU, utilizing a hop with a clean bitterness profile like Magnum.

Using a simplified IBU formula (which is dependent on hop alpha acid, boil time, and wort gravity), for a 5-gallon batch with 75% utilization:

IBU = (Weight of Hops (oz) * Alpha Acid %) * (Utilization Factor / Volume (US Gal)) * 74.89

For **0.5 oz (14g) of Magnum hops (14% Alpha Acid) added at 60 minutes** into a 1.046 OG wort (typical utilization factor for 60 min is around 0.25-0.30):

IBU ≈ (0.5 oz * 14%) * (0.28 / 5 US Gal) * 74.89 ≈ 19.5 IBU

This gets me precisely to the desired bitterness level, ensuring it’s present but not overpowering.

Step-by-Step Execution: Brewing My Asahi Super Dry Clone

This is where precision makes all the difference. Follow these steps meticulously, especially temperatures and durations, to achieve that signature dry profile.

1. Water Preparation

• Start with a very soft water profile. If your water is hard, consider using distilled or reverse osmosis (RO) water and building it up.
• Add **5g of Calcium Chloride** (CaCl2) to your strike water for a slightly rounded mouthfeel and improved enzymatic activity, without adding unwanted mineral harshness.
• Ensure your total mash volume (strike water + grain absorption) results in a mash thickness of approximately **3 L/kg (1.4 qt/lb)**. For our grain bill (4.0 kg), this means about 12 L of strike water.

2. The Mash

This is the most critical stage for fermentability.

1. Heat your strike water to achieve a target mash-in temperature of **64°C (147°F)**.
2. Dough in your **3.2 kg Pilsner Malt** and **0.8 kg Flaked Rice**, stirring well to eliminate dough balls. The flaked rice needs no pre-gelatinization in a standard mash.
3. Maintain the mash at a constant **64°C (147°F)** for **75 minutes**. This temperature strongly favors beta-amylase, producing highly fermentable sugars.
4. After 75 minutes, perform a mash-out by raising the temperature to **76°C (168°F)** for **10 minutes**. This halts enzymatic activity and reduces wort viscosity for easier lautering.

3. Lautering and Sparging

• Recirculate the wort until it runs clear, typically 15-20 minutes.
• Begin collecting wort, maintaining a slow and steady flow.
• Sparge with water heated to **77°C (170°F)** until you collect approximately **23 L (6 US Gal)** of pre-boil wort. Aim for a pre-boil gravity of around 1.039.

4. The Boil

1. Bring the wort to a vigorous boil. The boil duration is **75 minutes**.
2. At **60 minutes remaining** (i.e., 15 minutes into the boil), add **14g (0.5 oz) of Magnum Hops (14% AA)** for bittering.
3. No further hop additions are needed for a “Super Dry” profile; the goal is minimal hop aroma and flavor.
4. As the boil concludes, ensure you hit your target post-boil volume of **19.5 L (5.15 US Gal)** with an Original Gravity of **1.046**. Adjust boil time if necessary for volume, or add a small amount of boiled, chilled water if gravity is too high.

5. Chilling and Aeration

• Chill the wort rapidly to **10°C (50°F)**. This quick chill helps prevent DMS formation and creates a good cold break.
• Once chilled, transfer the wort to a sanitized fermenter.
• Aerate the wort thoroughly. For a lager, especially with high pitching rates, dissolved oxygen is crucial. I typically use an oxygen stone with pure O2 for **60 seconds** at 1 LPM.

6. Fermentation

Lager fermentation demands strict temperature control.

1. Pitch two packets of rehydrated **Saflager W-34/70 yeast** (or equivalent, e.g., White Labs WLP830 German Lager or Lallemand Diamond Lager). This is a high pitching rate for lagers (approx. 1.5-2 million cells/mL/°P), essential for a clean fermentation.
2. Set your fermentation temperature to **11°C (52°F)**. Maintain this temperature precisely for **8 days**.
3. After 8 days, slowly raise the temperature to **17°C (63°F)** for a **diacetyl rest** of **2 days**. This allows the yeast to clean up any diacetyl produced during active fermentation.
4. After the diacetyl rest, begin gradually dropping the temperature by approximately 2-3°C per day until you reach **1°C (34°F)**.
5. Lagering: Condition the beer at **1°C (34°F)** for a minimum of **3 weeks**. Extended lagering (4-6 weeks) significantly improves clarity and smoothness. I often go for 4 weeks myself.

7. Packaging and Carbonation

Achieving the perfect carbonation is the final touch for that crisp character.

• Transfer the well-lagered beer to a sanitized keg or bottles.
• For kegging, force carbonate to **2.8 volumes of CO2**. I typically do this at 1°C (34°F) and 12 PSI for 5-7 days, shaking occasionally, then reduce to serving pressure (around 8-10 PSI).
• For bottling, prime with **100-110g of dextrose** (corn sugar) per 19 L (5 US Gal). Allow 3-4 weeks at room temperature for full carbonation.

What Can Go Wrong: Troubleshooting My Super Dry Clone

Even with a meticulous plan, brewing can throw curveballs. Here are common issues I’ve encountered and how to address them:

1. Too Sweet / High Final Gravity (FG):

• Cause: Mash temperature too high (favored alpha-amylase, produced unfermentable dextrins), insufficient mash time, poor yeast health, or underpitching.
• Fix: For future brews, re-calibrate your mash thermometer and ensure it’s accurate at 64°C. Extend mash time to 90 minutes. For an existing batch, if FG is stuck, you can try rousing the yeast (gently swirl the fermenter), or re-pitching a fresh, healthy packet of dry yeast. Ensure proper wort aeration.

2. Lack of Crispness / “Flabby” Taste:

• Cause: Insufficient flaked rice, too high mash temperature (resulting in too many complex sugars), insufficient lagering time, or diacetyl present.
• Fix: Ensure rice percentage is at least 20%. Verify mash temperature and duration. The lagering phase is crucial; do not rush it. If diacetyl is suspected (buttery/butterscotch aroma), raise temperature for a diacetyl rest for an additional 2-3 days before returning to cold lagering.

3. Diacetyl (Buttery/Butterscotch Flavor):

• Cause: Not enough diacetyl rest time, or fermenting too cold for the yeast to fully clean up fermentation byproducts. Underpitching can also contribute.
• Fix: Always include the diacetyl rest. If you taste diacetyl, raise the beer temperature to **17-18°C (63-64°F)** for another 2-3 days, then slowly cool back down for lagering. Prevention is key: pitch enough healthy yeast and aerate properly.

4. Too Much Hop Character / Not Clean Enough Bitterness:

• Cause: Too many hop additions, late hop additions, or using hops with a high co-humulone content.
• Fix: Stick to the single bittering addition with a clean hop like Magnum or Northern Brewer. Avoid any aroma or flavor additions for this style. If using a different bittering hop, check its co-humulone levels.

5. Hazy Beer:

• Cause: Insufficient cold crash/lagering, chill haze, yeast in suspension, or protein haze.
• Fix: Extend lagering time significantly. Cold crashing with gelatin (1/2 tsp dissolved in 120ml of hot water, added to fermenter/keg after primary fermentation) can help drop yeast and proteins. Ensure a good cold break during chilling. Always transfer gently to avoid disturbing the yeast cake. I’ve found that patience during lagering is the greatest clarifier for this style, ensuring it’s truly “Super Dry” and brilliantly clear, a hallmark of BrewMyBeer.online standards.

Sensory Analysis of My Asahi Super Dry Clone

After all that meticulous work, the reward is in the glass. Here’s what my clone consistently delivers:

Appearance

It pours a brilliantly clear, pale straw color (SRM 2-3) with a dazzling effervescence. The head is stark white, dense, and rocky, dissipating slowly but leaving delicate lacing on the glass. The clarity is paramount, reflecting the extensive lagering period.

Aroma

The aroma is incredibly clean and subtle. A faint, sweet malty note, reminiscent of fresh grain or rice, is present but not cloying. There are no significant hop aromas; just a whisper of noble hop spiciness or floral character, if any. Crucially, there are no fermentation esters, phenols, or sulfury notes. It smells remarkably fresh, crisp, and invitingly neutral.

Mouthfeel

This beer is feather-light and exceptionally refreshing. It boasts a thin, almost watery body, which is exactly what we’re aiming for in a “dry” lager. The high carbonation (2.8 volumes CO2) contributes significantly to its lively and effervescent feel, scrubbing the palate clean with each sip. It finishes incredibly dry, leaving no residual sweetness or stickiness whatsoever, just a thirst-quenching sensation.

Flavor

The flavor mirrors the aroma in its simplicity and cleanliness. A very light, bready or cracker-like malt flavor from the Pilsner malt provides a subtle backbone, quickly overtaken by the dry, crisp notes contributed by the rice. The bitterness is present at about 19 IBU, providing balance and a clean finish without any harshness or lingering hop flavor. There’s no fruitiness, no spice, no buttery notes—just pure, unadulterated lager flavor that finishes so dry it practically begs for another sip. The overall impression is one of extreme refreshment and purity, precisely the character I sought to replicate from the original.

Frequently Asked Questions About Brewing Asahi Super Dry

What is the most important factor for achieving the “dry” character?

The single most important factor is a combination of a low mash temperature (around **64°C / 147°F**) to maximize fermentable sugars, a significant portion of highly fermentable adjuncts like flaked rice (**20%** of the grist), and a healthy, high-attenuating lager yeast pitch. These elements combined ensure a very low Final Gravity, typically **1.008 or lower**, which translates directly to that signature dry finish.

Can I substitute the flaked rice with rice syrup solids?

Yes, you can. Rice syrup solids (often labeled as “rice extract”) are an excellent substitute for flaked rice, as they also contribute fermentable sugars without adding much flavor or body, thus aiding in dryness. If using rice syrup solids, I typically add them towards the end of the boil to ensure proper dissolution and avoid scorching. Approximately **0.75 kg (1.65 lbs)** of rice syrup solids would be equivalent to **0.8 kg (1.76 lbs)** of flaked rice in terms of fermentable contribution and impact on the dry profile for this recipe, adjusting for the higher fermentability of pure extract.

How critical is the lagering phase for this beer?

The lagering phase is absolutely critical, not just for clarity but for flavor maturation and smoothness. Japanese rice lagers rely on extended cold conditioning (at least **3 weeks at 1°C / 34°F**) to mellow any harsh edges, allow the yeast to fully drop out, and create that exceptionally clean, crisp, and smooth mouthfeel. Rushing this stage will result in a beer that tastes less refined, potentially yeasty, and lacks the signature pristine finish. Patience here is truly a virtue, and the results are consistently worth the wait, something I always emphasize on BrewMyBeer.online.