Last updated:
Asahi Super Dry is one of the most technically distinct commercial lagers to clone, it pioneered the “karakuchi” (dry) style in Japan in 1987, and its extremely dry, almost flavor-neutral finish comes from a combination of very high attenuation, rice adjunct, and a specific yeast character. I’ve researched and brewed this clone carefully because the dryness that defines Asahi requires specific process decisions that most general lager recipes don’t address.
Asahi Super Dry clone recipe (5 gallon / 19L batch)
Target stats: OG 1.050, FG 1.006, the extremely low FG is the key technical target; standard lagers finish at 1.008–1.010, Asahi Super Dry finishes at 1.005–1.007. ABV ~5.7%, IBU 16, SRM 2, near-water pale color. Grain bill: 5 lbs (2.27 kg) Japanese/North American 2-row pale malt. 1.5 lbs (680g) flaked rice, Japanese lagers traditionally use rice as the primary adjunct, and Asahi uses a higher rice proportion than most commercial lagers. Rice adjunct ferments completely, contributing no residual body or sweetness, which is central to the Super Dry character. 1 lb (454g) dextrose (corn sugar, added to boil), additional highly fermentable simple sugar that boosts OG while ensuring maximum attenuation. 0.5 lb (227g) rice hulls, lautering assistance with the high-rice grain bill. Hops: 0.4 oz Perle (60 min), 10 IBU. 0.3 oz Saaz (60 min), 6 IBU. 0.2 oz Hallertau (10 min), 2–3 IBU. Total IBU: 16–18. Asahi Super Dry has almost no perceptible hop flavor or aroma, the late addition is minimal and primarily aesthetic. Yeast: White Labs WLP830 German Lager Yeast or Fermentis Saflager W-34/70, both are highly attenuative lager strains that can achieve the 1.006 FG target. The extreme dryness of Asahi requires a yeast strain capable of very high attenuation (82–85% apparent attenuation). Do not use strains with lower attenuation ratings. Pitch at very high rate, 500+ billion cells or 3g dry yeast per liter. Water: RO water with minimal minerals, calcium 30 ppm, sulfate 15 ppm, chloride 40 ppm. Japanese lager water is extremely soft; any significant mineral content adds perceived body that conflicts with the super-dry character. Process: Step mash with low-temperature emphasis: 50°C (122°F) protein rest for 15 minutes, 60°C (140°F) for 45 minutes, very low saccharification temperature maximizes beta-amylase activity and produces a highly fermentable wort with minimal dextrins. 72°C (162°F) for 10 minutes, 76°C (169°F) mash out. Add all rice adjunct pre-gelatinized (cook rice separately to a soft porridge consistency before adding to mash). Add dextrose to boil at 10 minutes. 90-minute boil. Ferment at 10°C (50°F) for 3 weeks, the very high adjunct load and simple sugar requires longer fermentation for full attenuation. Diacetyl rest at 17°C (63°F) for 72 hours. Lager at 0–1°C (32–34°F) for 6–8 weeks. Filter or fine extensively, Asahi Super Dry is brilliantly clear. Carbonate to 2.6 volumes CO2.
Common Questions
What does “Super Dry” mean and how is it achieved?
“Super Dry” (karakuchi in Japanese) refers to a very low terminal gravity, minimal residual fermentable sugars and dextrins in the finished beer. The sensation is a clean, immediate finish with no lingering sweetness or body; the beer seems to disappear from your palate rather than coating it. This is achieved through three mechanisms in combination: high adjunct proportion (rice and dextrose), which are fully fermentable with no unfermentable dextrins; very low mash temperature (60°C / 140°F), which favors beta-amylase and produces a highly fermentable wort; and high yeast pitch rate with a highly attenuative strain, which ensures complete fermentation of all available sugars. The apparent attenuation of Asahi Super Dry (finishing at ~1.006 from 1.050 OG) is approximately 88%, well above the 75–78% typical of standard lagers. For homebrewers: the most common failure point in Asahi clones is insufficient attenuation, finishing at 1.010 instead of 1.006 produces a beer that tastes like a generic light lager rather than the specifically empty-finish Super Dry character. The mash temperature (60°C / 140°F is lower than most homebrewers use) and the high pitch rate are the two most important process variables for achieving the correct FG.
